Dirty Fried Chicken

 

This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving the inside undercooked. The result is an exceedingly crisp exterior surrounding perfectly tender, flavorful meat. Because it's so crisp, it can handle a slathering of hot and sweet sauce and still crackle when you bite into it. It's impossible to eat without making a mess of yourself, hence the name.

What you will need

2-1/2 cups distilled white vinegar

1/4 cup soy sauce

4 dried bay leaves

3 medium cloves garlic, smashed

1-1/2 tsp. whole black peppercorns

1 tsp. granulated sugar

2 to 3 lb. bone-in chicken drumsticks and thighs

Kosher salt

6 Tbs. gochujang

3 Tbs. apple juice

2 tsp. Asian sesame oil

2 tsp. distilled white vinegar

1-1/2 tsp. honey

1-1/2 tsp. soy sauce

4-1/2 oz. (1 cup) all-purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 cups buttermilk

1 quart peanut oil

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