Dale Talde’S Korean Fried Chicken with Kimchi Yogurt

The double-frying technique is the secret to a shatteringly-crisp crust; the first phase sets the spiced batter in place, the second lacquers the chicken with a sticky, crunchy outer layer. And the kimchi marinade? Well, it just makes everything taste better.

subheading: Kimchi Yogurt:

1 cardamom pod

½ teaspoon black peppercorns

½ teaspoon whole coriander seeds

½ teaspoon whole fennel seeds

2 cups hot sauce, preferably Frank’s RedHot

2 cups plain Greek yogurt

2 tablespoons fish sauce (such as nam pla or nuoc nam)

1 tablespoon toasted sesame oil

½ teaspoon chicken bouillon, crushed if cubed

½ teaspoon garlic powder

½ teaspoon ground turmeric

½ teaspoon chili powder

½ teaspoon paprika

subheading: Korean Fried Chicken:

4 skin-on, boneless chicken thighs

2 skin-on, boneless chicken breasts

2 chicken wings

Vegetable oil (for frying; about 5 cups)

1½ cups rice flour, divided

1 teaspoon kosher salt, plus more

⅓ cup fish sauce (such as nam pla or nuoc nam)

1 teaspoon cayenne pepper

subheading: Special Equipment:

A spice mill or a mortar and pestle; a deep-fry thermometer

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer