Korean Fried Chicken V3.0: Spilled Milk #68

I finally perfected my fried chicken recipe

People who are in food or cook for a living are just like you. We get an idea in our heads and then cook it to death.

I’m left helpless when a family member begs and pleads to eat something specific, which is how I found myself—in a span of four days—cooking four types of fried chicken. My son Noah was home visiting and that kid can house eight or nine pieces a sitting without blinking. His favorite has always been my Korean Fried Chicken, but version 2.0. Sadly, for him, dad likes to always make things better. So when I say I nailed this recipe, I really think I nailed it.

Last Thursday I made my traditional fried chicken, with the old Edna Lewis trick of throwing four or fives pieces of bacon in with the lard or oil with the dredged chicken pieces. It’s phenomenal. 

Then on Friday I made butter fried chicken. Noah has loved this one since he before he had teeth! I hadn’t made it in years and wow is it great. I’ll need to get that back in the regular rotation again. 

Last Sunday I made 80 wings so we could try them out with a stash of hot sauces I keep around for when he’s home. He wanted to mimic Hot Ones, since he loves Sean and the show. (Oddly he is very unimpressed that I was a guest on that show and still hasn’t watched my episode. I think every parent of a late teen can relate.) Anyway, I simply tossed them with salt and pepper and deep fried them in the turkey fryer in the garage because football in America had to be celebrated.

But then Monday night I made my Korean Fried Chicken, in a new style, a combination of techniques that I think gave me the best of two worlds. Some like to mix potato and tapioca starches. Some like to use one or the other mixed with Panko breadcrumbs for a better textural effect and for soaking up more glaze. Some like a red sticky spicy Gochujang glaze, some prefer the other Korean style, with a sweet soy and garlic vibe.

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