РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ

Foolproof Chikin

The following recipe is all about crisp texture and rich flavor achieved through careful technique. First, the wings are lightly coated and chilled to ensure a dry surface, then battered with a vodka-infused mixture for extra lightness. A quick double fry locks in the crunch, making every bite shatteringly crisp whether served plain or sauced. The recipe is courtesy of J. Kenji López-Alt, food writer, cook, and New York Times best-selling author.

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Порции: 4
Подготовка: 20 мин
Приготовление: 40 мин
Всего: 1 ч 30 мин

СОСТАВ РЕЦЕПТА

Kosher salt
3/4 cups (90g) corn starch
1 tsp baking powder
2 lbs (900g) chicken wings (about 12 whole wings, see note)
2 quarts (2 L) peanut oil
1/2 cup (60g) all-purpose flour
1/2 cup (120 ml) cold water
1/2 cup (120 ml) vodka

ШАГИ

01
Whisk 2 tsp kosher salt, ¼ cup cornstarch, and ½ tsp baking powder in a bowl. Add wings and coat thoroughly. Shake off extra coating and arrange wings on a wire rack over a baking sheet. Chill uncovered for 30 minutes to overnight.
02
Heat oil to 350°F (177°C) in a wok, Dutch oven, or fryer.
03
In a separate bowl, mix ½ cup cornstarch, ½ tsp baking powder, flour, and 2 tsp kosher salt. Whisk in water and vodka until smooth and runny, like thin paint. Add a little more water if needed.
04
Dip half the wings in the batter. Let excess drip off, clearing any heavy spots with your finger. Gently lower each wing into the hot oil.
05
Fry, stirring occasionally, until crisp and deep golden, about 8 minutes. Drain on paper towels and sprinkle with salt. Keep warm until you fry the rest of the chicken.
06
Serve plain or coated with a desired sauce.

ДРУГИЕ РЕАЛИЗАЦИИ

2 других варианта

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Seasoned Korean Fried Chicken

This is the seasoned, sauced-up version of classic Korean fried chicken — ultra-crispy and coated in a sweet, spicy glaze. The chicken is first marinated with salt, pepper, and a light egg and flour-starch batter, then double-fried for maximum crunch. After frying, it’s tossed in a bold garlic gochujang sauce that makes every bite sticky, savory, and irresistible. The recipe is adapted from the website of Emily Kim, also Maangchi, a South Korean-born American YouTuber and author that The New York Times has proclaimed "YouTube's Korean Julia Child."

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Market-Style Korean Fried Chicken

The following is a traditional take where a whole chicken is halved, seasoned, battered, and deep-fried until extra crispy. The chicken is double-fried for maximum crunch, with slits cut into the thick parts to help it cook evenly and stay juicy. Served hot with a spicy dipping salt and pickled radish, it's a bold, savory dish just like the ones found in Korean street markets. The recipe is adapted from the website of Emily Kim, also Maangchi, a South Korean-born American YouTuber and author that The New York Times has proclaimed "YouTube's Korean Julia Child."

ВАЖНЫЕ ДЕТАЛИ

На что обратить внимание

batter

The typical batter will consist of corn or potato starch, baking powder, and flour, with usually salt and black pepper as the only seasonings. Sometimes, eggs are added or soybean flour for color and nuttiness.

frying

Traditionally, breaded chicken is fried twice, first at a lower, then at a higher temperature. Always ensure the oil is at the right temperature before placing a new batch of chicken in.

variations

There is plain Korean fried chicken and sauced ones. The plain one is not covered in anything post-frying, while sauced ones are tossed in a sauce after frying. Typical sauces are the soy garlic one, which is less spicy, and the spicy one, seasoned primarily with Korean red pepper paste gochujang. Another popular sauce is the honey and butter one. The sauced version should be eaten as soon as served so the crust doesn't turn soggy. There is also a boneless version and a whole fried chicken version. When ordering Korean fried chicken, it's possible to order a portion of fried chicken that is half fried chicken and half sauced.

serving

The typical pairing for Korean fried chicken is beer, or a carbonated beverage, for those who do not want to drink alcohol. Korean pickled radish chicken-mu is another traditional pairing.