Koreatown by Deuki Hong

Author:Deuki Hong
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-02-15T16:00:00+00:00

8 cups vegetable oil

2 pounds chicken wings or thighs

½ cup cornstarch

½ cup all-purpose flour

½ teaspoon baking powder

1 teaspoon kosher salt, plus more to taste

½ cup soju or vodka

½ cup ice-cold water

Soy Garlic Glaze or Hot Sauce Glaze (recipes follow)

¼ cup sliced scallions

1 Heat the vegetable oil over low heat in a heavy pot or Dutch oven with high sides until the oil registers 350°F on a frying thermometer. If you don’t have a thermometer, test the heat by spooning a bit of batter into the oil. If it sizzles immediately and floats to the top, chances are you’re ready. (If you’re using chicken wings, while the oil heats, use a sharp knife to feel for the joints between the wings and drumettes, and cut through to separate them.)

2 In a medium bowl, whisk together the cornstarch, all-purpose flour, baking powder, 1 teaspoon salt, soju and cold water. Dip chicken parts in batter until evenly coated, shaking off excess batter, and place on a platter or tray.

3 Set up a tray or platter lined with paper towels. Raise the heat to medium-high and maintain the oil at 350°F. Carefully lower the chicken into the oil, as many pieces as will fit comfortably, and fry for 8 to 10 minutes, until golden brown and cooked through. With a heatproof slotted spoon, remove the chicken pieces and drain them on the paper-towel-lined tray. Immediately season with salt. While still hot, toss the chicken in a large bowl with just enough glaze to coat. Garnish with scallions and serve immediately.

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