Chef Johnny Vee of Las Cosas Cooking School has fallen in love with the latest Korean cookbook, Koreatown. He shared his new love in a recent class using recipes from Koreatown which is the brainchild of Deuki Hong and Matt Rodbard. Hong and Rodbard travled throughout the U.S. documenting meals and conversations withe cooks and owners of Korean restaurants . The result is a fascinating glimpse into an Asian food culture that not many round-eyes know much about. I can see why Johnny is smitten.
Johnny Vee
There is more to Korean food that its famous fried chicken, but the book gives us the secret for the fabulous crispy chicken--a secret I was very happy to learn and pass on.
"Many have said that frying the chicken twice achieves a next-level crunch, which we aren't going to deny.But the real key is the batter.Ours uses soju, which inhibits gluten formation and keeps the batter light. If you have a little extra time, we highly recommend partially frying the chicken, then freezing it for at least 2 hours before a second fry."
Dakgangjeong
KOREATOWN FRIED CHICKEN
(serves 4)
- 8 cups vegetable oil
- 2 pounds chicken wings or thighs
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup soju or vodka
- 1/2 cup ice-cold water
- Soy Garlic Glaze
- 1/4 cup sliced scallions
Heat the vegetable oil over low heat in a heavy pot or Dutch oven with high sides until the oil registers 350 degrees F on a frying thermometer. If you are using chicken wings cut through the joints between the wings and drumettes to separate them.
In a medium bowl. whisk together the cornstarch, all-purpose flour, baking powder, 1 teaspoon salt, soju and cold water. Dip chicken parts in batter until every coated, shaking off excess batter and place on a try.
Set up a tray lined with paper towels. Raise the heat and medium-high and maintain the oil at 350 degrees F. Carefully, lower the chicken into the oil, as many pieces as will comfortably fit and fry for 8 to 10 minutes until golden brown and cooked through. With a heatproof slotted spoon, remove the chicken pieces and drain them o the paper-towel-lined tray. Immediately season with salt. While still hot, toss the chicken in a large bowl with just enough glaze to coat. Garnish with scallions and serve immediately.
SOY GARLIC GLAZE
(makes enough for 1 batch of fried chicken)
- 1/4 cup Korean rice or corn syrup
- 1/4 cup soy sauce
- 2 garlic cloves,minced
- 1 TBS mirin
- 1 TBS sesame oil
Combine corn syrup, soy sauce, garlic and mirin in a small saucepan and bring to a boil over high heat. Boil for 1 minutes. Allow to cool to room temperature and stir in sesame oil. Hold until ready to use.
This is fabulous fried chicken. Maybe the best I've ever had. Maybe.
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