Dale Talde’s Korean Fried Chicken with Kimchi Yogurt
bonappetit.com
bonappetit.com
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Ingredients

  • 1 cardamom pod
  • ½ teaspoon black peppercorns
  • ½ teaspoon whole coriander seeds
  • ½ teaspoon whole fennel seeds
  • 2 cups hot sauce, preferably Frank’s RedHot
  • 2 cups plain Greek yogurt
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon chicken bouillon, crushed if cubed
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • 4 skin-on, boneless chicken thighs
  • 2 skin-on, boneless chicken breasts
  • 2 chicken wings
  • Vegetable oil (for frying; about 5 cups)
  • 1½ cups rice flour, divided
  • 1 teaspoon kosher salt, plus more
  • ⅓ cup fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon cayenne pepper
  • A spice mill or a mortar and pestle; a deep-fry thermometer

Instructions

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