Month: November 2018

Korean Fried Chicken

I love Korean food and flavors, I will literally slap gochujang on everything. So when I made sweet potato buns a few weeks ago, I thought that was as good a time as any to make Korean fried chicken and stick it on a bun.

Lessons from Nombelina and Koreatown: A cookbook

For this recipe I took inspiration from Nombelina’s fried chicken adventures. And combined them with the recipe for Koreatown fried chicken from Koreatown: A Cookbook, by Deuki Hong and Matt Rodbard. I get tingly all over even just thinking about it.

The cover of Koreatown: A cookbook by Deuki Hong and Matt Rodbard

What do I eat with Korean fried chicken?

Korean fried chicken works just as well on its own as on a burger bun with some lettuce and spring onion. But is also great with fries and mayo or with rice and a simple cucumber pickle.

A hand holding a piece of Korean fried chicken in front of a space backdrop

Korean fried chicken recipe

Dorothy Porker
This recipe for Korean Fried Chicken, the one and only true KFC, will make you feel tingly in all the right places.
Prep Time 15 mins
Cook Time 30 mins
Marinade time (optional) 8 mins
Course Dinner, Main course
Cuisine American, Korean
Servings 2

Equipment

  • Shallow container with a lid, optional
  • Paper towels
  • Bowl
  • Whisk
  • Deep fat fryer
  • Tongs or a fork

Ingredients
  

For the overnight marinade, optional

  • 2 c - 500 ml buttermilk
  • pinch pepper
  • pinch salt

For the chicken

  • 4 pieces chicken de-boned, skin off - I prefer thighs
  • oil for deep frying
  • 1/2 c - 60 gr cornstarch
  • 1/2 c - 60 gr all purpose flour
  • 1/2 t - 2.5 gr baking powder
  • 1 t - 5 gr salt
  • 1/2 c - 125 ml soju vodka also works if you can't find this
  • 1/2 c - 125 ml cold tap water as cold as your tap will run

For the sauce

  • 1/2 c - 60 gr gochujang
  • 5 t - 25 gr Frank's red hot if you like it hot, OR
  • 5 t - 25 gr mirin if you like it a little milder

Instructions
 

The night before, optional

  • Tenderizing your chicken in a bath of buttermilk really helps, but if you don't have the time you can skip this step.
  • Mix some salt and pepper into 2 c - 500 ml of butter milk and place in a shallow container with 4 pieces of de-boned skin off chicken. You want your chicken to be completely submerged in the milk so that the acidity from the milk can work its magic on tenderizing your chicken. Set in a fridge overnight.

The day off

  • When you're ready to eat, preheat your deep fryer to 180° C/ 360° F.
  • In a bowl, whisk together the 1/2 c - 60 gr of cornstarch and flour, 1/2 t - 2.5 gr of baking powder, 1 t - 5 gr of salt, 1/2 c - 125 ml soju and cold water until just smooth.
  • Remove the chicken from the milk and pat dry with a kitchen towel.
  • Now set up your fry station: chicken, batter, kitchen towel lined plate or tray.
  • Check to see if your oil is up to temperature by dumping a tiny bit of batter into the oil. When the batter sizzles and floats to the top you're good to go.
  • Dip the chicken into the batter, shake off any excess and gently lower it into the fat. Don't use a wire bask or skimmer at this point as the batter will immediately crisp up and get stuck. You'll want to carefully lower it into the fat with tongs or a fork so you can let go before the last corner hits the fat. Depending on the size of your fryer you can fry about 2-3 pieces at a time. Avoid overcrowding the pan.
  • Fry until the batter is golden and crisp and the chicken is cooked through. This will take 7-10 minutes, depending on the size and thickness of your chicken.
  • While the chicken is frying, mix together your 1/2 c - 60 gr of gochujang with 5 t - 25 gr of Frank's OR 5 t - 25 gr of mirin, depending on your heat resistance, and place at the end of the line of your fry station.
  • As you move chicken from the fryer let it sit on the paper towels to remove any excess oil and then, while still hot, toss in the hot sauce for a nice glaze.

Notes

This recipe will not work in an air fryer or oven as the batter is too liquid and needs to crisp up immediately to get the proper effect. 
If you are preparing the chicken to serve at a later time, you can fry the chicken ahead of time and reheat it in an oven at 175° C/ 350° F for 10 minutes before coating it in the sauce. If you coat it and leave it to cool the batter will lose its crisp.
Keyword chicken recipe, deuki hong, fried chicken, kfc, korean freid chicken, koreatown, matt rodbard, nombelina

Zoek je dit recept in het Nederlands, ga dan naar Vette Sletten voor Koreaanse gefrituurde kip.

Christina Tosi’s Cherry Cola Cake

I was a huge fan of Lucky Peach, the literary food mag founded by Dave Chang and Peter Meehan, and am still upset it’s gone. Any time I’m in a bookstore I’ll literally stare at the food magazines and hope it’s there.

When they folded I back-ordered all the issues and books I could find, and a friend donated some of the early issues she had. I’ve received another issue via Instagram, and then one more via eBay. So now I am only missing issue 1.

The cover of the suburbs issue from Lucky Peach

Like Playboy for food lovers

Mind you, for all those years reading and loving LP I barely cooked any recipes from it. Not unlike Playboy I mainly read LP for the articles. The recipes just seemed too… hard? But now that it’s gone and I can’t procrastinate by reading more, I’m slowly getting into the swing of things.

Not as hard as you think

First up: Christina Tosi’s cherry cola Bundt cake, from the suburbs issue (#23). A recipe that I think it also a part of her new book, All About Cake. This cake is a lot easier than the long list of ingredients would have you believe. I kind of fucked up the glaze but since I’m not much of a baker to begin with, so having this cake turn out a moist treat was an achievement enough on its own.

Unnaturally delicious

Note that people who consider themselves fancy might find this cake a bit off putting as there is nothing natural about cherry cola. Strangely the glaze tasted faintly of stroop susu. An Indonesian rose flavored syrup I adore. So for me it’s definite keeper.

A cherry cola Bundt cake surrounded by slices of cake, a magazine, a pink butter dish and an empty can of cherry cola

Christina Tosi's cherry cola cake

Dorothy Porker
Delicious moist zingy Bundt cake, based on a recipe by Christina Tosi for Lucky Peach. Now also available in her All About Cake book.
Prep Time 1 hr
Cook Time 1 hr
Course Dessert, Party snack, Treat
Cuisine American
Servings 10

Equipment

  • Microwave
  • Microwavable bowl x 2
  • Blender
  • Oven
  • Mixing bowl x 3
  • Whisk
  • Bundt cake shape (Ø 10"/ 26 cm)
  • Wire rack
  • Baking sheet
  • Parchment or other lining

Ingredients
  

For the cherry puree, you can also use store bought if you can find it

  • 1/4 c+ 2 T - 115 gr sugar
  • pinch salt
  • 1/4 c - 60 ml water
  • 15 oz - 450 gr cherries pitted, fresh or frozen both work
  • 1 T - 15ml lemon juice

To prepare your cake pan

  • melted butter for coating the cake pan
  • flour for dusting the cake pan

Wet cake ingredients

  • 16 T - 230 gr unsalted butter melted
  • 2/3 c+1 T - 150 gr cherry cola
  • 2/3 c - 150 gr cherry puree store bought is also fine
  • 1/2 c - 100 gr neutral oil
  • 2 T - 30 gr molasses I use Dutch stroop as molasses is hard to find here
  • 2 1/2 t - 10 gr vanilla extract
  • 2 1/2 t - 10 gr cola extract
  • 5 large eggs
  • 2 large egg yolks

Dry cake ingredients

  • 2 1/4 c - 450 gr sugar
  • 1/3 c+2 T - 100 gr light brown sugar
  • 3 1/2 c - 450 gr cake flour see instructions below if you can't find this
  • 2 t - 8 gr baking powder
  • 2 t - 8 gr salt

For the glaze

  • 2.1 oz - 60 gr cream cheese
  • 2 T - 30 gr butter
  • 1 1/2 c - 180 gr powdered sugar
  • 2 T - 30 gr cherry cola
  • 1/2 t - 2 g cola extract
  • 1/4 t - 1 g vanilla extract
  • 1/8 t - 0.5 gr salt
  • red food coloring optional

Instructions
 

Make the cherry puree, if not using store-bought

  • You can make this up to a week ahead of time and keep it in an airtight container in the fridge.
  • Combine 1/4 c + 2 tbsp - 115 gr of sugar, a pinch of salt and 1/4 c - 60 ml of water in a microwave proof bowl and microwave at full power for about 30 seconds.
  • Remove from the microwave stir until all the sugar and salt has dissolved.
  • Pour the mixture into a blender, adding 15 oz - 450 grams of cherries and 1 T - 15 ml of lemon juice before blending until smooth. Leave to cool.

Make the cake

  • If you cannot find American cake flour, you can make your own by blending together 1 c - 125 grams of plain flour with 1 T - 15 grams of corn flour. For this recipe you will need to make 4 batches of cake flour and you’ll be left with a little extra for another project.
  • To make the cake preheat your oven at 180° C/ 360° F. Lightly coat the inside of your Bundt pan with melted butter and a light dusting of flour.
  • In a bowl combine 16 T - 230 gr of melted butter, 2/3 c + 1 T- 150 gr of cherry cola, 2/3 c - 150 gr of cherry puree, 1/2 c - 100 gr of neutral oil, 2 T - 30 gr of molasses, 2 1/2 t - 10 gr of cola and vanilla extracts each, 5 large eggs and 2 yolks and whisk until smooth.
  • In another bowl rub together 3 1/2 c - 450 gr of sugar with 1/3 c + 2 tbsp - 100 gr of light brown sugar until there are no more lumps. Add 3 1/2 c - 450 gr of cake flour, 2 t - 8 gr of baking powder and salt each and stir to combine.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth.
  • Pour the batter into the cake pan and bake until a toothpick inserted in the middle comes out clean. This should take about 1 hour. Place the cake on a wire rack and leave to cool for 5 minutes before turning the cake over, removing the Bundt pan and allowing to cool completely.

Make the glaze

  • Do NOT start this process until your cake is fully cooled.
  • Combine 2.1 oz - 60 gr of cream cheese with 2 T - 30 gr of butter in a microwave proof bowl and heat together in the microwave for about 30 seconds.
  • Once removed from the microwave stir together until smooth.
  • Move the cream cheese/ butter mixture to a larger bowl and whisk in 1 1/2 c - 180 gr powdered sugar, 2 T - 30 gr cherry cola, 1/2 T - 2 gr cola extract, 1/4 t - 1 gr vanilla extract, 1/4 t - 0.5 gr salt and 1 or 2 drops of red food coloring (if using).

Combine powers

  • Place your completely cooled cake on a lined baking sheet with the rack and drizzle over the glaze.
  • There are different theories on how to properly glaze a Bundt cake. Some people think you should only let it drizzle along the crevices, others like a full coat. I’m a glutton of course but you do you.

Notes

This cake should keep in a closed container in the fridge for 3-5 days.
Keyword american cakes, cherry cola, christina tosi, fish cakes, lucky peach, milk bar, milkbar

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Christina Tosi’s cherry cola Bundt cake.