Korean Fried Chicken and Seaweed Salad

Korean Fried Chicken

i never used to make fried chicken……until i found this recipe.  i have heard amazing things about the buttermilk fried chicken from Ad Hoc (Thomas Keller’s  other restaurant in Yountville), and have always wanted to make it or even try it (they weren’t serving it when eunice and i went some time ago).  The key step in that recipe is the brining of the chicken, and the first time i made this korean fried chicken, i blended the two recipes with a little thomas keller brining followed by korean chicken frying.  tonight i didn’t brine, but it turned out great.  this is a repeat meal for the two of us with a protein we rarely cook (in fact, i think when we cook chicken it is either this korean fried chicken or dak galbi).  the key here is the double frying, in fact, if you are frying anything, i recommend double frying for uber-crispiness.

korean hot pepper paste

gas can of soy

the lineup

it begins

after the first fry

the excitement builds

second fry complete

bring on the pain

ready for consumption

We also made a seaweed salad to complement the spiciness of the chicken.  We used Full Belly lettuce and carrots and a recipe from one of our Moosewood Cookbooks.

Dried Seaweed

Here's the seaweed soaking

 

 

Seaweed Salad

1 cup dried seaweed (wakame or arame or hijiki)
2-3 cups lettuce/spring mix 2 medium carrots or 1 large carrot julienned

Dressing
1 Tbs sugar
1/3 c rice vinegar
1 Tbs soy sauce
2 Tbs toasted sesame seeds
1 red chile, fresh or dried, seeded and minced 1 tsp toasted sesame oil

1. Place the dried seaweed in a heatproof bowl.
2. Boil water and add to the dried seaweed to cover. Set aside for about 5-10 minutes until the seaweed is soft then drain well and rinse with cool water.
3. Meanwhile, whisk together the dressing ingredients.
4.  Mix the seaweed with the dressing and place in the refrigerator for at least 20 minutes to chill.
5. When ready, mix the seaweed/dressing mixture, the lettuce and the carrots and serve.
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1 Comment

Filed under Cooking, csa

One response to “Korean Fried Chicken and Seaweed Salad

  1. Alice

    yum…that turned out good Greg!

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