Korean Fried Chicken is a dish that features crispy, crunchy chicken pieces coated in a sweet and spicy sauce. The chicken is double-fried to create a perfectly crispy exterior and juicy interior, while the sauce is made with a combination of soy sauce, gochujang (Korean red pepper paste), garlic, ginger, and honey. It is often served with pickled radish, rice, and beer for a delicious and satisfying meal.
The Chicken: Dark vs. White Meat
In Korean Fried Chicken, both dark meat (thighs and drumsticks) and white meat (breasts) can be used. Dark meat is considered more flavorful and tender, while white meat is considered leaner and healthier. Dark meat may take longer to cook through but will remain juicy and tender, while white meat is quicker to cook but can dry out if overcooked. Ultimately, the choice between dark and white meat depends on personal preference.
Combining Starches for Crispness and Browning
Combining different types of starches in the coating can result in a crispier and better-browned fried chicken. Cornstarch is commonly used in Korean Fried Chicken as it creates a light, crisp coating that browns well. Adding flour to the mix can result in a thicker, crunchier coating, while potato starch can increase crispiness and reduce greasiness. The ratio of starches can be adjusted to achieve the desired texture, with more cornstarch resulting in a lighter, crispier coating, and more flour resulting in a thicker, crunchier coating. Experimenting with different ratios can lead to finding the perfect combination for the desired outcome.
Powdering Up: A Lighter, Browner Crust
Powdered ingredients can be added to the coating mixture to create a lighter and better-browned crust on the fried chicken. Common ingredients used for this purpose include baking powder and baking soda, which create a more alkaline environment in the coating and help to brown the surface faster and more evenly. These ingredients also create a lighter, crispier texture by causing the coating to puff up slightly as it cooks. However, too much baking powder or baking soda can result in a bitter or soapy taste, so it's important to use the right amount and balance it with other ingredients.
Thinking Thin: Just Adding Water Leads Nowhere
Adding water to the coating mixture in an effort to make it thinner can result in a soggy, lackluster crust on the fried chicken. This is because water can interfere with the formation of a crispy, crunchy exterior. Instead of adding water, a thinner coating can be achieved by adjusting the ratios of the dry ingredients, using a finer-textured flour, or using a wet batter instead of a dry coating mixture. A wet batter that is evenly distributed over the chicken pieces before frying can also help to create a thin and crispy crust. Ultimately, the key to a good coating is to find the right balance of ingredients that result in a crispy, crunchy exterior without sacrificing taste or texture.
Booze suggestions Using Vodka Limits Gluten, Promotes Bubbles for Extra Crunch
Adding vodka to the coating mixture can result in a lighter, crispier fried chicken due to reduced gluten development. Vodka has a lower gluten content compared to water, so using it in the coating mixture can limit gluten formation, resulting in a lighter and crispier crust. The alcohol in the vodka also helps to create bubbles in the coating as it fries, leading to a crunchier texture. However, it is important to note that the addition of vodka will also add a slight alcoholic flavor to the dish. The amount used should be limited to ensure that the flavor remains subtle and does not overpower the taste of the dish.
"This means a thin, thin crust that gets extra-extra crisp."
Yes, combining vodka with other ingredients in the coating mixture can result in a thin, crisp crust on the fried chicken. The reduced gluten development and the creation of bubbles during frying help to create a crunchy texture. The combination of the right ratio of ingredients and the addition of vodka can lead to a perfectly crispy and crunchy exterior that complements the juicy and tender chicken inside.
Ingredients:
- 4 lbs chicken pieces (thighs, drumsticks, or breasts)
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup vodka
- Vegetable oil, for frying
- For the sauce:
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions:
Rinse and pat dry the chicken pieces.
In a large bowl, mix together the flour, cornstarch, baking powder, sugar, salt, and pepper. Stir in the vodka until a thin batter forms.
Heat the oil in a large, heavy-bottomed pot over medium heat until it reaches 350°F.
Dip each chicken piece in the batter, making sure it is well coated, then gently place it in the hot oil. Shindig for 8 to 10 twinkles or until golden brown. Remove from the oil painting and drain on a paper kerchief-lined plate. Repeat with the remaining chicken pieces.
In a saucepan, mix together the soy sauce, gochujang, honey, garlic, and ginger. Cook over medium heat, stirring frequently until the sauce is smooth and heated through.
In a large bowl, toss the fried chicken pieces with the sauce to coat evenly. Serve hot with pickled radish and rice. Enjoy!