Weissman Fried Chicken (Two Ways)

Ingredients:

Marinade:

• 2 cups (473ml) buttermilk

• 1.5 teaspoons (8g) MSG

• 1 tablespoon (12g) salt

• 1 tablespoon (9g) white pepper

• 1 tablespoon (12g) garlic powder

• 1 tablespoon (9g) smoked paprika

• 2 lbs (907g) chicken thighs or drumsticks

Flour Dredge:

• 2.5 cups (375g) all-purpose flour

• 2 teaspoon (2g) dried thyme

• 1 tablespoon (12g) garlic powder

• 1 teaspoon (3g) onion powder

• 2 teaspoons (5g) celery powder

• 2 tablespoons (18g) smoked paprika

• 2 teaspoons (10g) MSG

• 2 tablespoons (23g) kosher salt

Sauce:

• 1/2 cup (160g) gochujang

• 6 tablespoons (104g) ketchup

• 1/4 cup (50g) regular soy sauce

• 5 tablespoons (160g) brown rice vinegar

• 1/4 cup (60g) mirin

• 6 tablespoons (46g) grated palm sugar

• 8 cloves grated garlic

• Sesame seeds for garnish

• Thinly sliced green onions for garnish

Korean Fried Chicken (Yangnyeom Chicken):

• 2 lbs (907g) chicken thighs or drumsticks

• 1 tablespoon (17g) grated ginger

• 1 teaspoon (under 1g) finely ground black pepper

• Salt to taste

• 1 cup (165g) corn starch

• 1/4 teaspoon (under 1g) baking soda

Directions:

Marinade/Flour Dredge:

• In a medium bowl, add all ingredients for the marinade minus the chicken. Whisk together until homogenous. In a separate large bowl, add all ingredients for flour dredge and whisk until combined.

• Add your chicken to your marinade, making sure that it’s fully submerged; let it sit for at least 5 minutes at room temperature or overnight in the fridge, covered with plastic wrap.

• Fill a heavy bottom pot with vegetable oil and heat to 350F.

• Remove chicken from marinade and toss in your seasoned dredge; press the dredge aggressively to the chicken to coat it thoroughly. Once completely coated, place on a baking sheet and repeat with the rest.

• In two or three batches, fry your chicken for 5 to 7 minutes each or until golden brown and an internal temperature of 165 Fahrenheit.

• Remove, drain on a wire rack and repeat with the rest of your chicken. Eat while hot and fresh.

Sauce:

• In a medium saucepan, add gochujang paste, ketchup, soy sauce, rice vinegar, mirin, palm sugar, and whisk until homogenous. Heat that over medium heat until a light simmer and let it reduce for one minute, stirring often.

• Immediately remove from the heat and stir in garlic.

Korean Fried Chicken (Yangnyeom Chicken):

• In a medium-sized bowl, add chicken ginger, black pepper, generous salt to taste, and toss it together: let it sit for at least 5 min at room temperature or cover with plastic wrap and place in the fridge overnight.

• In a large bowl, combine cornstarch, baking soda, and salt to taste.

• Fill a heavy bottom pot with vegetable oil and heat to 325F.

• Remove chicken from marinade and toss it into your dredge; press the dredge aggressively to the chicken until fully coated. Then shake off the excess; fry the chicken in batches for 5 minutes till just cooked through and a pale golden. Remove and drain on a wire rack.

• Increase oil temperature to 375F, and place your chicken back into the fryer for 1 or 2 more minutes or until golden brown and crispy and an internal temperature of 165F.

• Place your fried chicken in a bowl and toss it with as much sauce as your desire, making sure all the chicken gets completely coated with the sauce.

• Optionally garnish with white toasted sesame seeds and green onion.