Crispy Honey Butter Chicken with Pickled Radish — KFC Honey Butter with Pickled Radish
Korean fried chicken double-fried until shatter-crisp and tossed in a sticky honey-butter glaze with garlic and soy, served over short-grain rice with cubed pickled radish.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Combine with 240ml water in a saucepan. Dissolve 60g sugar in 120ml hot water, stir in rice vinegar, pour over 240g cubed daikon, rest 15 minutes. Whisk potato starch, flour, baking powder, salt, pepper; stir in 200ml ice water to form thin lumpy batter. Pat chicken wings dry, coat until dredged.
Boil
Bring rice to boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until tender and water absorbed.
Fry 1
Heat neutral oil to 160C in a large heavy pot. Lower wings in batches (do not crowd), fry 7–8 minutes until pale and just cooked through. Lift onto a rack, rest 3 minutes.
Fry 2
Raise oil to 190C. Double-fry wings in batches 4–5 minutes, turning once, until shatter-crisp and deep golden. Lift onto rack to drain.
Glaze
Wipe skillet, melt butter over medium heat. Sweat grated garlic 30 seconds until fragrant. Whisk in honey, soy sauce, brown sugar; reduce 90 seconds until glossy and bubbly. Toss drained wings 30 seconds until evenly coated.
Plate
Mound cooked rice on plates, arrange glazed wings on top, scatter sesame seeds over. Serve pickled radish in a small bowl alongside.
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