Korean-American Fried Chicken
Source of Recipe
From "Fried Chicken" by John T. Edge
List of Ingredients
- 1/4 cup soy sauce
- 3/4 cup seasoned rice wine vinegar
- 1 small chicken (3 to 4 lbs.), cut into 8 to 10 pieces
- 1/4 cup cornstarch
- 1/2 cup all-purpose flour
- 1 Tbsp salt
- Peanut oil
- .
- 1 cup toasted sesame seeds
- 1 cup sea salt
- 1 cup black pepper
- 1 cup Sriracha hot chili sauce
Instructions
- Combine soy sauce and vinegar in a large bowl. Add chicken and marinate for 2 hours, turning occasionally.
- Combine cornstarch, flour and salt in a paper bag. Add chicken, shaking until very lightly coated. Remove to a wire rack, shaking again to loosen any stray flour.
- Heat 3 inches of oil to 350º F in a deep and heavy pot, preferably a cast-iron Dutch oven.
- Fry at 325º for 12 to 15 minutes, until chicken is blond-brown with russet highlights, or until an internal thermometer registers 170º for dark meat, 160º for white meat. Place chicken on wire rack to drain.
- Portion sesame seeds, sea salt and pepper into fourths, and place a mix of each into 4 small bowls, one for each guest. Portion hot sauce in the same manner, into 4 more bowls. Dip chicken alternately into sesame-salt-pepper mix and/or hot sauce.
Serves 4
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