Who doesn’t love fried chicken? Even vegetarians like fried chicken. Baby chickens are quick to cook, which keeps everything tender. This is a simple dish, but really pleasing.
Here Dan Hong shares his recipe and tells us why he loves fried chicken.
I really like Korean fried chicken and will visit any place in Chinatown if there’s the slightest possibility it could be good. Korean Fried Chicken (KFC) influenced this recipe.
300 ml (101⁄2 fl oz) Shaoxing wine
3 tablespoons salt
1 tablespoon sugar
2 garlic cloves, finely grated
1 teaspoon finely grated ginger
100 g (31⁄2 oz/2⁄3 cup) wheat starch
100 g (31⁄2 oz/2⁄3 cup) plain (all-purpose) flour
100 g (31⁄2 oz) cornflour (cornstarch)
100 g (31⁄2 oz) rice flour
3 tablespoons onion powder
3 tablespoons garlic powder
100 g (31⁄2 oz) kimchi (store-bought)
￼300 g (101⁄2 oz) Japanese mayonnaise
2 whole spatchcocks (poussin), cut up into wings, breasts, thighs and drumsticks
vegetable oil, for deep-frying
2 tablespoons spicy salt
Whisk all the marinade ingredients together in a bowl until the sugar and salt dissolve. Put the chicken pieces in a bowl, add the marinade and toss to coat. Cover with plastic wrap and leave to marinate for at least 4 hours. Overnight in the fridge is even better.
Mix everything together in a bowl until combined.
To make the kimchi mayo, purée the kimchi in a food processor until smooth. Transfer to a bowl, add the mayonnaise and whisk to combine. Set aside.
Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 170°C (325°F) or until a cube of bread dropped into the oil turns golden in 20 seconds. Remove the chicken pieces from the marinade and cover each piece in the coating mixture until it feels dry. Deep-fry in batches in the hot oil for 5-6 minutes, or until the skin is golden and crispy. Remove with a slotted spoon, drain on paper towels and sprinkle with spicy salt. Serve immediately with the kimchi mayo.
Recipe and image from Mr Hong by Dan Hong (Murdoch Books) $49.99 available now.