![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: (Baked) Korean Fried Chicken.
"Air-drying the wings in a dry brine made with baking powder helps to mimic the crisping effects of frying, but without the stress, mess, and bubbling oil."
1 3/4 lbs chicken wings, separated into drumettes and flats (I used 4 chicken thighs - skin-on and bone-in, obviously)
1 3/4 tsp baking powder
1 1/8 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1/8 tsp each onion powder and garlic powder (Ha! I used... fresh garlic. And more.)
1 Tbsp toasted sesame seeds
Sauce:
2 1/4 tsp neutral oil (I used rapeseed)
2 cloves garlic, grated
3/4" fresh ginger, peeled and grated
1/4 cup corn syrup
2 Tbsp soy sauce
1 1/2 tsp white vinegar
1 1/2 tsp mustard powder
1 1/2 tsp dark brown sugar
1 tsp gochujang (chile paste)
1 tsp toasted sesame seeds
Garnish:
1 scallion, thinly sliced
thinly sliced pickled jalapenos or fresh red chiles
Pat chicken wings completely dry and set aside. In a large bowl, whisk together the baking powder, salt, pepper, cornstarch, onion, and garlic. Add chicken and toss to coat thoroughly and evenly all over. Gently press coating onto each piece to make sure it sticks. Line a baking sheet with foil and set a baking rack on top of the baking sheet. Transfer the chicken to the rack and set in the fridge, uncovered, todry-brine dry for at least 8 hours or overnight.
Heat oven to 450. Keeping rack-baking sheet setup intact, transfer the chicken to the oven and bake for 20 minutes. Flip chicken and return to oven to bake for about 35 minutes more, flipping twice more during baking until deeply golden brown all over. Remove chicken and lest rest 5 minutes.
Make the sauce: heat oil in a medium saucepan over medium heat. Add garlic and ginger and cook, stirring frequently, until the garlic has slightly crisped, about 5 minutes. Add corn syrup, soy sauce, vinegar, and mustard, and bring to a simmer. Add brown sugar and chile paste, and stir to combine. Cook for 1 minute until sugar dissolves. Combine with chicken and sesame seeds, tossing to coat. Garnish and serve.
What worked: Nowhere near as hard as this recipe may make it look.
This was quite good with rice, kimchi, and dry-fried green beans. The chicken was crispy, although not quite as much as if I had used a rack with more airflow and if I had used separated wings (due to surface area ratio). All in all, a good (but not perfect) substitute for fried chicken.
What didn't: "Brine, n. Water saturated or strongly impregnated with common salt." Without water, it is a dry rub, not a brine. Yes, this is pedantic - but sometimes using proper definitions is crucial to make recipes make sense. The term you want is "salt".
This is a halved amount of the original. When I was making the recipe, I forgot to halve the sauce. Unfortunately, we ran out of soy sauce - right around the (correctly) halved amount. So the sauce ended up being a bit thicker than it should have been; I suspect you want it just thick enough to stick, but not so thick that you have to glop it on (which I did).
Will I make it again? Yes. I'd like to try it with the correct sauce proportions - plus we just liked it. And I'd like to see how a rack with more airflow works on the crispiness.
"Air-drying the wings in a dry brine made with baking powder helps to mimic the crisping effects of frying, but without the stress, mess, and bubbling oil."
1 3/4 lbs chicken wings, separated into drumettes and flats (I used 4 chicken thighs - skin-on and bone-in, obviously)
1 3/4 tsp baking powder
1 1/8 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1/8 tsp each onion powder and garlic powder (Ha! I used... fresh garlic. And more.)
1 Tbsp toasted sesame seeds
Sauce:
2 1/4 tsp neutral oil (I used rapeseed)
2 cloves garlic, grated
3/4" fresh ginger, peeled and grated
1/4 cup corn syrup
2 Tbsp soy sauce
1 1/2 tsp white vinegar
1 1/2 tsp mustard powder
1 1/2 tsp dark brown sugar
1 tsp gochujang (chile paste)
1 tsp toasted sesame seeds
Garnish:
1 scallion, thinly sliced
thinly sliced pickled jalapenos or fresh red chiles
Pat chicken wings completely dry and set aside. In a large bowl, whisk together the baking powder, salt, pepper, cornstarch, onion, and garlic. Add chicken and toss to coat thoroughly and evenly all over. Gently press coating onto each piece to make sure it sticks. Line a baking sheet with foil and set a baking rack on top of the baking sheet. Transfer the chicken to the rack and set in the fridge, uncovered, to
Heat oven to 450. Keeping rack-baking sheet setup intact, transfer the chicken to the oven and bake for 20 minutes. Flip chicken and return to oven to bake for about 35 minutes more, flipping twice more during baking until deeply golden brown all over. Remove chicken and lest rest 5 minutes.
Make the sauce: heat oil in a medium saucepan over medium heat. Add garlic and ginger and cook, stirring frequently, until the garlic has slightly crisped, about 5 minutes. Add corn syrup, soy sauce, vinegar, and mustard, and bring to a simmer. Add brown sugar and chile paste, and stir to combine. Cook for 1 minute until sugar dissolves. Combine with chicken and sesame seeds, tossing to coat. Garnish and serve.
What worked: Nowhere near as hard as this recipe may make it look.
This was quite good with rice, kimchi, and dry-fried green beans. The chicken was crispy, although not quite as much as if I had used a rack with more airflow and if I had used separated wings (due to surface area ratio). All in all, a good (but not perfect) substitute for fried chicken.
What didn't: "Brine, n. Water saturated or strongly impregnated with common salt." Without water, it is a dry rub, not a brine. Yes, this is pedantic - but sometimes using proper definitions is crucial to make recipes make sense. The term you want is "salt".
This is a halved amount of the original. When I was making the recipe, I forgot to halve the sauce. Unfortunately, we ran out of soy sauce - right around the (correctly) halved amount. So the sauce ended up being a bit thicker than it should have been; I suspect you want it just thick enough to stick, but not so thick that you have to glop it on (which I did).
Will I make it again? Yes. I'd like to try it with the correct sauce proportions - plus we just liked it. And I'd like to see how a rack with more airflow works on the crispiness.
