The same is not true for chicken breast meat…get those pieces off at the 165 degree mark they are less moist and increased cooking will simply dry them out. When I fried these long enough to get an internal temperature of 180 degrees, the meat almost falls off the bone just how I like it. At 165 degrees it’s cooked but not quite as tender as I like it. It’s moist enough to manage a bit longer cooking time and I’ve found it makes all the difference, especially with bone in chicken. But I like to give dark meat a bit longer and go to 180 degrees, whether fried or grilled outside. One important note about frying chicken or actually about any chicken? I know that the ‘experts’ tell you to make sure the internal temp is at 165 degrees to insure it’s done. Sweet, tangy, a little bit of heat…truly OMG good! It’s a nice combination with the honey and brown sugar in the sauce resulting in something I call sweet heat and simply love. The spiciness of your dish can be increased by using more of the paste but I loved the heat in this recipe it was just right, not REALLY hot. It’s a fermented red pepper paste that results in a deep red sauce.
#Korean fried chicken calories skin#
Once drained on paper towels it’s slathered with the sauce, oh my that sauce! While the crispy skin sure matters, it was clear from the ingredient list that the most important part of this recipe is Gochuj ang (Korean chili paste). So I’ve got the best of both world’s…a time honored favorite method (mine) combined with the delicious sauce recipe from someone else and the end result is a great example of Korean-American food…both win! This was not the KFC way, this was my dad’s way and I could not tell any difference between the twice fried method and mine to only fry it once so fry it once it is in the recipe that follows. That meant a dip in the dry ingredients (I combined flour with cornstarch), then buttermilk (for me that means milk that is mixed with fresh lemon juice and allowed to sit for a couple of minutes), then more of the seasoned dry ingredients. It has always had a nice, crispy crust and I decided to try something similar. The original recipe calls for the chicken to be double fried I had no time for that and honestly the method I used was just as good but easier it’s similar to the way I’ve been making my dad’s Buttermilk Fried Chicken for years. I have to admit though, that the second time I made it, I was in a bit of a hurry and I did change it up. I often love for them to experience something I’ve made but nope, this I secured away just for me, like a bear getting ready to hibernate…all MINE! I loved it so much that I did not share with my neighbors. As much as I like to experiment, I know enough not to experiment with something I’ve never tasted before I wanted the real deal! I revised it a bit but mostly to take into account the ingredients I know most American cooks have on hand (cornstarch vs potato starch, etc) but followed it pretty closely. I found this recipe at My Korean Kitchen and decided that a food blog specializing in Korean food would be my best bet. I did the next best thing and did a search for a recipe! I found several and knowing nothing of the dish I let someone else take my hand and lead the way. I could see they were all in one general area so clearly there is a population concentration in a part of Denver, but my curiosity wasn’t enough to travel there. I was curious so did a quick search and found several local restaurants but none near me.
Not that KFC, no, it was all about Korean Fried Chicken. It was as simple as this Deverick is a guy I know only from Facebook who is local and he and his friends were waxing poetic about KFC. This Korean Fried Chicken is the perfect example. I’m not as inspired by photos of dishes as much as I am a curiosity about ingredients or from hearing someone rave about something they’ve had. You know the how/when/what type of thing…in 400 words or less! One question asked me where my inspiration comes from. I was asked this past week to answer some questions about food styling for a local magazine article.
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