ROY CHOI'S KOREAN 'STAIN-GLASSED' FRIED CHICKEN

ROY CHOI'S KOREAN 'STAIN-GLASSED' FRIED CHICKEN image

Categories Chicken

Yield 4 people

Number Of Ingredients 18

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For the brine:
1 gallon water
1 cup salt
1 tablespoon black peppercorns
½ cup sugar
3 garlic cloves, smashed
¼ cup peeled ginger, chopped
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
½ cup rice wine vinegar
4 cups beer
4 cups whole milk
For the chicken:
2 pounds skin-on chicken pieces
8 cups vegetable oil
Salt and freshly ground black pepper
Kimchi, for garnish

Steps:

1. In a large pot over high heat, bring brine ingredients to a boil. Reduce heat to low and simmer 20 minutes. Strain brine, cover and refrigerate at least 2 hours. 2. Add chicken to chilled brine, cover and refrigerate overnight. Remove chicken from brine and place on a paper-towel-lined platter until completely dry, about 2 hours. 3. In a medium pot, heat oil to 350 degrees, using a thermometer to monitor temperature. Add chicken to pot and fry, one piece at a time, until golden brown all over, about 20 minutes. Remove chicken and set aside on a paper-towel-lined platter. Repeat with remaining chicken. Season with salt and pepper. Serve with kimchi.