Text 35818, 119 rader
Skriven 2010-03-14 12:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: KFC 1
=============
-=> Quoting Nancy Backus to Sean Dennis <=-

 SD> Korean Fried Chicken?

There is such a thing you know.

 NB> Kentucky Fried CRat (the C is silent)

Up here it is known as Kentucky Fried Raven.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean Fried Chicken (Yangnyeom Dak)  Pt 1
 Categories: Korean, Chicken
      Yield: 4 Servings
 
      8    Chicken thighs
      1    Yellow onion, coarse grated
      2    Cloves garlic, minced and
           Crushed into a paste
    1/2 ts Salt
    1/4 ts Pepper
           BATTER:
    1/2 c  All-purpose flour
    2/3 c  Cornstarch
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Pepper
  1 1/2 ts Sugar
    3/4 c  Cold water (ice it before
           Measuring)
           CHILE SAUCE OPTION 1:
      6 tb Korean chile paste
           (gojuchang)
      6 tb Ketchup
    1/4 c  Sugar
    1/4 c  Toasted white (hulled)
           Sesame seeds
      3 tb Fresh lemon juice
           CHILE SAUCE OPTION 2:
      3 tb Chopped garlic
      3 tb Chopped fresh ginger
      6 lg Red chiles, Fresno or
           Holland, seeded, rough
           Chopped
      2 tb Canola oil
      4 tb Soy sauce
      2 tb Packed brown sugar
      4 tb Korean barley malt syrup
           (mool yut) or light
           Corn syrup
           Water
 
  Super crispy pieces of deep fried wonders coated in a spicy-sweet-
  tangy-sesame-seed-inflected-goopy sauce.
  
  In Cecilia Hae-Jin Lee's new cookbook, Quick and Easy Korean
  Cooking I spotted a Korean fried chicken recipe (titled Seasoned
  Fried Chicken) that called for a good 3 tablespoons of the chile
  paste. I tried Cecilia's recipe out, and her onion and garlic
  marinade was nice and so was the chile sauce, which I doubled
  because it was addictively good. The batter, however, didn't
  produce the extra crisp coating that's characteristic of Korean
  fried chicken. You need that coating for the chicken to stand up
  to the thickish weight of the sauce.
  
  At a Korean dinner party, I asked everyone to contribute their
  insights. Linda Lim, the hostess, said that Korean fried chicken
  is a typical bar snack, served with cubes of tangy Korean radish
  and lots of soju and/or beer. Korean food expert Hyunjoo Albrecht
  suggested double frying to get the crispiest coating. Sylvia Lee,
  a second-generation Korean-American, called up her mom, Mrs. Jo
  Lee, in Chicago and got their family's recipe, which Sylvia
  claimed made fabulous Korean fried chicken.
  
  Korean-African-American-Southeast-Asian Twist: Mrs. Lee's chicken
  employed soaking the chicken wings in milk, a technique that she
  picked up from African-American colleagues at the hospital where
  she worked. For her chile sauce, Mrs. Lee surprisingly didn't use
  the gojuchang chile paste, but instead created a fresh sauce from
  raw chiles, ginger, garlic, and Korean barley malt syrup, which
  thickened the sauce; her sauce was akin to a Southeast Asian
  sambal and proved to be a tasty alternative for people without
  access to Korean chile paste. Additionally, Mrs. Lee coated the
  chicken in a special Korean fry batter coating mix before frying
  it – kind of like traditional American fried chicken. Her
  Korean-African-American-Southeast-Asian approach put a smile on my
  face because it reflected the culinary ingenuity of immigrant
  cooks in America and the chicken was finger licking good.
  
  The Korean fried chicken recipe below combines all the Korean-
  American wisdom that I've gathered over the past months to produce
  a crisp-tender crust on the chicken and nicely nuanced sauce
  that's neither cloyingly sweet nor overly spicy. I've dissected
  and mimicked the Korean fry batter mix that Mrs. Lee uses and
  turned it into a batter. As for the chile sauce, both versions are
  below for your choosing. Either way, you'll enjoy the results.
  
  I like to use bone-in thighs for this recipe as they've got extra
  flavor. If you choose to use boneless, skinless chicken thighs,
  you'll need about 2 pounds for this recipe, which would then be
  enough for 6 people. Korean malt barley syrup and chile paste are
  available mostly at Korean markets. Siempo brand of Korean chile
  paste is my preferred brand. From: Viet World Kitchen
 
MMMMM



Cheers

YK Jim


... Just gimme gimme gimme gimme gimme gimme FRIED CHICKEN!

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