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22Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 fryer chickens (cut up into 20 pieces, wing, thigh, drumstick, 1/2 each breast half)
- 3 qt. pickle brine (leftover, I leave all the spices and dill in the brine)
- 1 1/2 cups corn starch
- 2 tsp. baking powder
- 4 tsp. sea salt (Korean, similar to Kosher salt, or French tamisé grain salt)
- 1 cup all purpose flour
- 1 cup corn starch
- 4 tsp. sea salt (Korean)
- 1 1/2 tsp. baking powder
- 1 cup water
- 1 cup vodka (I used bacon flavored vodka)
- 1 cup gochujang (Korean red chile paste, I used some labeled “Extra Hot”)
- 1/2 cup red pepper flakes (Korean)
- 20 cloves garlic (fresh, washed and trimmed of root end)
- 1/4 cup granulated sugar
- 1/4 cup soy sauce (good quality, low sodium preferred)
- 1/4 cup yellow miso (I used a variety that included dashi)
- 1 cup apple cider vinegar
- 1 cup rice syrup (dark)
- 2 Tbsp. sesame oil
- 1 Tbsp. roasted white sesame seeds
- 2 Tbsp. roasted white sesame seeds (finely ground to a paste)
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Reviews(1)
John H. 4 years ago
Takes a bit of planning but, the result is absolutely worth it. Who would have thought pickle brine could make chicken so delicious. We were also thrilled with the crust on the chicken. It stayed crunchy throughout the meal. I admit to being bit of a doubter so i only did two thighs. Sure wish I had done an entire fryer.