Its Fryday!! Korean Fried Chicken time!

Mud Pig

Hey everyone,
I've been searching for a new way to do fried chicken and I figured I'd do a twist on my Korean chicken wings. Staying true to its Korean heritage I double fried two whole chickens and made up two distinct dipping sauces that really complimented the chicken. Although I did not muster up the courage to try and deep fry these on the BGE the cook is still a good one.

On to the pics.

Here are two whole birds completely broken down into chunks that will fry at relatively the same cooking time. Kept the bones in to stay true to how its done in Korea.


I marinaded all of the chicken pieces in buttermilk, hot sauce, paprika and curry for 6 hours.


After they were marinaded I split the two chickens equally, put an egg in each bowl and doused it in my MP's Root rub (look at a previous post for that recipe).


I then breaded them in 1 cup potato starch, 1 cup sweet rice flour, 1/2 cup all purpose flour and a tsp of baking soda.


Into the deep fryer, 10 minutes at 330 degrees, rest for two minutes, then fry it for another 10 minutes at 320 degrees.


Made up two korean sauces for the chicken. The red sauce is 4 cloves of garlic, 1/3 cup of ketchup, 1/3 cup of red pepper paste (you'll find this at a korean market), 1/3 cup honey, 2 tbs apple cider vinegar, 2 tbs soy sauce. Dark sauce, is 4 cloves of garlic, 1/2 cup of soy sauce, 1/4 cup of mirin, 3 tbs brown sugar, 1 tbs tabasco, 1 tbs apple cidar vinegar.


This was all the chicken seconds after I put it on the table, notice that about a quarter of the plate is gone immediately. The vultures descended on it.


My plate, I couldn't help but have a leg before I took this picture. A little sesame dressed salad and corn on the cob is never a bad thing to compliment fried food. Sauces were outstanding.


I impressed myself on this one and my family loved it. Sauces especially were great.

Happy FRYDAY!!

MP

c tredwell

Nice twist!- Round here fried chicken is next to the collards and mashed taters :laugh: ! Good cook....

Eggsakley

Damn fine lookin grub there M.P.

bubba tim

MP,
You lost me at curry. I spent 7 years in Korea, and never had anything with curry in it. Chicken does look good and your sauces sound tasty. :woohoo: :woohoo: :woohoo:

BigBadger

Looks really good. What kind of curry? Typical yellow? Green, Red?

berrygood

Food looks great, man. BTW, how is your grass that green?