Crispy Soy Garlic Chicken with Pickled Radish — KFC Soy Garlic with Pickled Radish
Korean fried chicken double-fried until shatter-crisp and tossed in a glossy soy-garlic-honey glaze, served over short-grain rice with cubed pickled radish (chicken-mu) on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Combine rice with 240ml water in a saucepan. Dissolve 60g caster sugar in 120ml hot water, stir in 140ml rice vinegar, pour over 240g cubed daikon radish, rest 15 minutes. Whisk together 60g potato starch, 60g flour, 10g baking powder, salt, and pepper; stir in 200ml ice water into a thin lumpy batter. Pat 640g chicken wings dry.
Boil
Bring rice to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until tender and fluffy.
Fry 1
Heat 1000ml neutral oil to 160°C in a large heavy pot. Coat chicken wings in batter until just dredged. Lower wings in batches (2 batches recommended), fry 7 minutes per batch until pale and just cooked through. Lift onto a rack, rest 3 minutes.
Fry 2
Raise oil temperature to 190°C. Double-fry wings in batches 4 minutes per batch, turning once, until shatter-crisp and deep golden. Lift onto rack and drain completely.
Glaze
Wipe a wide skillet clean. Add 20ml toasted sesame oil over medium heat, sweat 10g grated garlic 30 seconds until fragrant. Whisk in 1/4 cup soy sauce, 40g honey, 20g brown sugar, and 20ml rice vinegar. Reduce 90 seconds until glossy and thick. Toss wings in batches 30 seconds each until evenly coated.
Plate
Mount cooked rice on plates, arrange glazed wings on top, scatter toasted sesame seeds over. Serve pickled radish in small bowls alongside.
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