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.
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.