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Fried Chicken, Two Ways
This post came about because I stumbled upon a video on Federal Donuts. It starts off with a basic Korean fried chicken recipe; something I’m familiar with from repeatedly watching Maangchi lording over her oil-filled wok. They’re twice fried, and at Federal Donuts they take an extra step to cure the chicken overnight to give it the finger lickin’ combo of salty and juicy. The recipe itself is simple enough and you can serve it as it is - but the magic lies in the seasoning they’re thrown into afterwards. Start prepping the chicken the night before you’re planning to serve them and make the chili-garlic sauce either at the same time (refrigerate, then take to room temperature) or 3-4 hours before serving for maximum flavor.
BASIC FRIED CHICKEN
[ 1 whole chicken, cut into 8 bone-in pieces (feeling saucy? do it yourself!) + 2 cups cornstarch + 1 cup all purpose flour + 1 1/4 to 1 1/3 cup water + 1 1/2 teaspoon garlic powder + 2 teaspoon onion powder + 1/2 teaspoon mustard powder + 1 tablespoon kosher salt, plus more for seasoning + vegetable oil for frying ]
Salt the chicken pieces with kosher salt and toss with the garlic, onion and mustard powder. Arrange in a single layer on a baking sheet. Refrigerate overnight, loosely covered with cling film.
Mix together the cornstarch, flour and 1 tablespoon of salt in a bowl. Whisk in the water to make a thick batter.
In a large saucepot, add enough vegetable oil to reach 5 inches up the side of the pan. Place over high heat and heat the oil to 300°F.
Dip the chicken pieces in the batter and fry for 10 minutes.
Remove the chicken to a draining rack and increase the oil temperature to 350°F. Fry the chicken for an additional 5 minutes and drain well.
For the dry seasoning, you can use storebought Za’atar spice blend or make your own, using:
ZA’ATAR DRY SEASONING:
[ 1/4 cup dried sumac + 2 tablespoons dried thyme + 1 tablespoon roasted sesame seeds + 2 tablespoons marjoram + 2 tablespoons oregano + 1 teaspoon coarse salt ]
Take the freshly fried chicken and toss in a bowl of the spices until evenly coated.
Another alternative for the fried chicken is tossing them in a chili-garlic glaze that’s a little closer to flavor to the Korean Yangnyeom Tongdak.
CHILI-GARLIC GLAZE (recipe from Tasting Table) :
[ 1/4 cup garlic-chili sauce (can be storebought) + 1/4 cup soy sauce + 3/4 cup kecap manis + 3 tablespoon apple cider vinegar ] OPTIONAL: 1 teaspoon dried chili pepper flakes
Put all the sauce ingredients in a saucepan and bring to a boil. Take off heat when the sauce has thickened a little. Leave to cool completely.
Take the freshly fried chicken and toss with the chili-garlic sauce.
You can serve these fried chicken with some Japanese pickles that’s seasoned with roasted sesame seeds and, if you can get your hands on them, hijiki seaweed.
[ 2 hothouse cucumbers + 1 tablespoon salt + 1 tablespoon sugar + 3 tablespoon rice vinegar + 2 tablespoon toasted sesame seeds ] OPTIONAL: 1/3 cup hijiki seaweed.
Halve cucumbers lengthwise. Scoop out the seeds with a spoon and slice crosswise to 1/4 inch thick. Toss with salt in a bowl and let stand for 10 minutes. Drain and squeeze to remove as much moisture as you can.
If using, soak seaweed in a small bowl in warm water to cover for about 5 minutes. Drain and squeeze out excess moisture.
Whisk vinegar and sugar in a medium bowl. Add cucumbers, seaweed and sesame seeds and toss to coat. Refrigerate until needed.
I had friends over (who, the night before, put an end to the butterscotch brownie ice cream) help me demolish these. Friends with good appetite are always handy to have nearby.
I think one of my life’s mission is to get more people to eat shrimp. I can’t stand it when someone turns up their nose or refuse to sample one purely because of how it looks or what they think the texture would be like.
Another life mission would be to get more people to cook. Students, in particular. Living away from home and on a budget is no excuse to scarf down MSG laden ramen for every meal. Almost everyone has milk sitting in their fridge, flour in their pantry and butter for their toast. Make a roux, chuck in leftover meat (or shrimp, in my case) and add whatever vegetable you have hanging about that’s just waiting to go bad. Roll them in egg and panko, deep fry - and by deep I mean just enough to submerge, and et voila - Dutch croquettes. Who wants some?
Note: I added condensed milk in my roux mixture because somewhere in the back of my mind I remember eating one of these that’s laced with a sweetness that is unmistakably condensed milk. It makes your mind go "what the fridge is this flavor I’m eating? I’m not sure, but I like it!” (Yes, I could’ve just said je ne sais quoi, but where’s the fun in that?). It’s a wild card, so use only if you’re sure you’ll like it.
GARNALENKROKETTEN (Dutch Shrimp Croquette) :
[ 1 tablespoon olive oil + 1 3/4 cups peeled brown shrimp (or any shrimp you can get your hands on), roughly chopped + 3/4 cup mix of vegetables of your choice (carrots, onion, celery, peas, corn kernels, etc) + a small handful of parsley, chopped + 1/4 cup butter + 6 tablespoon flour + 1/2 cup milk + 1/2 cup chicken stock + + 2 eggs + 1/3 cup milk + 1 cup flour + 2 cups panko bread crumbs + salt and pepper to taste ] OPTIONAL: 1/2 to 1 tablespoon condensed milk.
Heat olive oil in a large frying pan over medium - high heat. Add onion, carrot and celery and other vegetables you’re using. Cook for 3 – 5 minutes and add the chopped shrimp, salt and pepper and cook until shrimp turns opaque. Remove from heat.
Put shrimp mixture into a food processor bowl, add parsley and process on high for about 1 minute. Set aside. Alternatively, you can just leave the mixture as it is. Your call.
In a medium sized saucepan over low heat, add the butter and stir in the flour as it melts. Cook for 30 seconds and whisk in the milk. The mixture will thicken up quickly so keep whisking to avoid lumps. Allow mixture to cook for 5 minutes to ensure there is no floury taste.
Add the shrimp mixture to the roux and stir until combined. If using, you can add the condensed milk now, starting with 1 teaspoon at a time and tasting after each addition. Season to taste and refrigerate for at least 1 hour.
Prepare three containers for the egg and milk, flour and bread crumbs.
Take about a tablespoon of mixture and form into a log shape or a ball. Dip into egg wash, then coat in flour, dip in egg wash again and then finally coat in breadcrumbs. Set aside and repeat with remaining mixture.
Heat vegetable oil in saucepan and heat oil up to about 180◦C. Deep fry 3 – 5 croquettes at a time, cook for about 1 minute or until golden. Remove and place on paper towel. Repeat with remaining croquettes until all are cooked.
Serve with mustard sauce (mustard, mayonnaise, a little sugar).
1 bird. 9 pieces. the easy way.
So for the 40 cloves of garlic chicken, I thought I’d break/cut a chicken for the first time and what better way to learn than from the resident butcher extraordinaire.
You’ll need a chicken, obviously. A pair of
kitchen poultry scissors. A cutting board. Your sharpest knives. A pair of balls.
Here’s the deal. In here, raw chicken comes with the head and feet still attached. Which means the neck, esophagus, lungs and heart are still present. They also throw in the kidneys as bonus. So it’s up to you to decapitate a dead chicken’s head, rip out the heart and lungs and cut off the feet “through the joint”. Which I did, squirming (have you ever had lifeless chicken eyes stare at you? They’re strangely squinty.).
Long story short, you should totally break your own chicken. First, because it’s cheaper than pre-cut ones. Second, you also get the backbone, which you can save to make your own chicken stock. A little mirepoix, bay leaf, black peppercorn and boom. Paris Hilton in The Simple Life.
Not bad for a first timer, methinks. I think I over-butchered the thighs, though.
Do it. You know you want to.
Hey! I want to make your buldak recipe, what should i make with it? Are there some kind of noodle and/or vegtable dish that goes well with it? Thanks!!
Hi there! The buldak is very spicy so you don’t really need a lot of accompaniments except for hot steamed rice and a few banchans (kimchi, beansprouts etc).
I think you’re amazing! Doing medicine and so good at cooking. Have you ever thought about going to culinary school? Did you ever regret doing medicine?
Regrets are for horseshoes and handbags! I’ve never wanted to go to Culinary school, to be honest and I definitely don’t regret doing medicine. In actual fact, I’ll be putting together an application package for a Radiology & Nuclear Medicine next year. That, and one for Food Science & Technology ;)
Making 40 Clove Garlic Chicken
…with Creamed Spinach Mashed Potatoes. Didn’t want to scare you with the long ass title there. So a few days ago bogoshipo made a foodwish for a Thanksgiving dish to bring over to her boyfriend’s parents house. We bounced off ideas at each other (I was throwing things like zaa’tar lemon chicken and cottage pie at her which probably scared her a bit) and arrived at a conclusion: she loves something with garlic. And so garlic it is then, all 40 cloves of them. Now the biggest ordeal in this recipe is probably peeling (and counting - you don’t want to miss a clove!) the garlic. The rest is a cruise. I served it with a creamed spinach and mashed potatoes combo because, well, it’s Thanksgiving and you’re allowed to splurge a little in the calorie department. You can serve it over polenta, roasted root vegetables or even risotto. You choose your delectable poison.
40 CLOVE GARLIC CHICKEN:
[ 40 cloves of garlic (about 3 heads), peeled + 2 tablespoon vegetable oil + 8-10 pieces of cut up chicken (you can use breast or thighs) + a small handful of flat leaf parsley, roughly chopped + 1/2 cup low-sodium chicken broth + 1/4 cup heavy cream + 1 tablespoon unsalted butter + salt and black pepper ]
Pre-heat your oven to 450 degrees F
Pat the chicken and skin dry with paper towels and season with 1 teaspoon of salt and ½ teaspoon of pepper.
Heat the oil in a dutch oven or oven-safe skillet just until you start to see wisps of smoke. Place chicken in skillet skin-side down, and cook until the skin is well browned, about 7-10 minutes.
Transfer the chicken to a plate (don’t try to pry the chicken off from the pan, if it is well browned, it will loosen by itself) skin-side up and set aside. Remove all the fat (the fat from the chicken will have rendered out and add to the oil you began with) until you’re left with just 1 tablespoon of oil and reduce the heat to medium-low. Add the garlic and cook until evenly browned for about 1 minute.
Add in the chicken stock to deglaze the pan. Scrape the brown bits off the pan and into the garlic. Add in the chopped parsley and cream. Return the chicken to the dutch oven, skin side up and remove from heat.
Now this step is totally optional, but you can make a “dough seal” by mixing 1/2 cup of flour with enough water to make a pliable dough. Divide the dough into 2 and roll into a long log and paste it onto the rim of the dutch oven before putting on the lid to make a complete seal. You can just use a piece of aluminium foil and then put the lid on. I ended up eating the dough seal with the garlic gravy (whaat? I hate wasting food!)
Moving on. Cook the chicken for about 20-25 minutes in the oven, or until the juices run clear.
Now if you want to make the creamed spinach mashed potatoes, now is the time to do so and here is the recipe:
CREAMED SPINACH MASHED POTATOES:
[ 2 lbs potatoes + 1/2 cup heavy cream + 2 tablespoon unsalted butter + 1 teaspoon salt + 1/3 teaspoon black pepper + 6 cups baby spinach ]
Cover potatoes with salted cold water in a large saucepan and simmer, uncovered for 20 to 30 minutes.
While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
Drain potatoes in a colander and cool slightly.
Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes and spinach until almost smooth. Season to taste and keep warm.
Get the chicken and place the pieces on a serving dish. Mash the garlic in the dutch oven and stir in the unsalted butter. There will be more than enough heat to melt it and make the sauce glossy.
Serve the chicken with the sauce and the spinach mashed potatoes.
Just in case you thought I was kidding about eating the dough seal.