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Dale Talde’s Korean Fried Chicken with Kimchi Yogurt
BON APPÉTIT22Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cardamom pod
- 1/2 tsp. black peppercorns
- 1/2 tsp. coriander seeds (whole)
- 1/2 tsp. fennel seeds (whole)
- 2 cups hot sauce (preferably Frank’s RedHot)
- 2 cups plain greek yogurt
- 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
- 1 Tbsp. toasted sesame oil
- 1/2 tsp. chicken bouillon (crushed if cubed)
- 1/2 tsp. garlic powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 4 boneless chicken thighs (skin-on)
- 2 boneless chicken breasts (skin-on)
- 2 chicken wings
- vegetable oil (for frying; about 5 cups)
- 1 1/2 cups rice flour (divided)
- 1 tsp. kosher salt (plus more)
- 1/3 cup fish sauce (such as nam pla or nuoc nam)
- 1 tsp. cayenne pepper
- spice (mill or a mortar and pestle; a deep-fry thermometer)
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