Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have nothing you would rather do. Continue reading
This is a straight up rip of Momofuku’s Asian Fried Chicken. I won’t even call it an adaptation but it isn’t plagiarism. This is credit where credit is due.
The Momofuku cookbook has been around for a couple of years now and it is still, hands down, one of my favorite resources of inspiration. I think I have made, or at least made a version, of everything in the book.
There are a few things different from the original recipe here, the honey for instance instead of sugar and I shortened up the brine time.
FOR THE CHICKEN:
1 chicken, about 3 1/2 lbs., cut into 9 pieces, the whole breast should be cut across the back bone not with it into three pieces
1/4 cup sugar
1/4 cup salt
4 cups ice water
peanut oil for frying
FOR THE HONEY GINGER SAUCE:
1 tablespoon ginger, extremely finely minced
1 tablespoon garlic, extremely finely minced
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons peanut or canola oil
2 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1/2 cup green onions, sliced into thin rounds
1. Combine the salt, sugar and ice cold water in a large bowl and mix till the sugar and salt have dissolved. Add the chicken, making sure it is submerged, and let it brine for one hour. After the hour remove it to a tray lined with paper towel and dry the chicken completely.
2. Place a large pot onto the stove. Fill the pot no more than a third full with oil. Turn the heat to medium high. Place a fry thermometer into the oil.
3. While the oil is heating to the magic 375˚ F combine the sauce ingredients minus a quarter cup of the green onions in a bowl that will eventually be large enough to carefully toss the hot chicken with the sauce.
4. When the oil is to temperature carefully add the chicken. Cook until the skin is brown and crispy and the chicken is done, ten to fifteen minutes.
5. Remove the chicken from the hot oil to the sauce bowl and toss to combine. Serve garnished with the remaining green onions and the extra sauce for dipping chicken and sticky rice.