Jose Mendin Brings Korean Flavor To Fried Chicken
Jose Mendin brings Korean flavor to fried chicken
Jose Mendin of Miami's Pubbelly brings Korean flavor to the classic fried chicken. He adds gochujang, a spicy Korean chile paste, to his buttermilk brine, then fries the chicken until it's crisp and golden brown. Drink Mike's Hard Lemonade as a refreshing break between bites of this spicy dish.
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Recipe adapted from Jose Mendin, Pubbelly, Miami
Korean Fried Chicken
Jose Mendin of Miami's Pubbelly brings Korean flavor to the classic fried chicken. He adds gochujang, a spicy Korean chile paste, to his buttermilk brine, then fries the chicken until it's crisp and golden brown. Drink Mike's Hard Lemonade as a refreshing break between bites of this spicy dish.
Prep Time
4.5
hours
Cook Time
45
minutes
Servings
10
pieces
Total time: 5 hours, 15 minutes
Ingredients
- For the Gochujang Mustard Miso
- ½ cup red miso paste
- 5 cloves garlic, minced
- 1 tablespoon light brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons gochujang
- 2 tablespoons Dijon mustard
- 2 teaspoons water
- For the Korean Fried Chicken
- 1 whole 3½-pound chicken (cut into 10 pieces)
- 4 cups buttermilk
- 1 tablespoon gochujang paste (Korean chile paste)
- 1 teaspoon chile powder, plus 2 tablespoons extra for flour mixture
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon schichimi (Japanese seven spice)
- 1 small head bibb lettuce, leaves separated
Directions
- Make the gochujang mustard miso: In a small saucepan over medium heat, whisk together the miso paste, garlic, brown sugar, sesame oil and rice vinegar. Cook it until the miso dissolves and becomes fragrant, about 1 minute. Remove the saucepan from the heat and fold in the gochujang, mustard and water using a rubber spatula. Set the miso mixture aside; makes about 1 cup.
- Make the Korean fried chicken: Combine the buttermilk, gochujang paste and 1 teaspoon of the chile powder. Add the chicken to the buttermilk brine and cover it with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- Remove the chicken from the brine and transfer to a wire rack placed over a parchment-lined, rimmed sheet tray. Allow the chicken to sit at room temperature for at least 30 minutes to allow the salt to redistribute.
- Pour enough oil in a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 375°. While the oil is heating, combine the 2 additional tablespoons of chile powder, flour, cornstarch, paprika, garlic powder and schichimi together in a large bowl.
- Dredge the chicken in the flour mixture, making sure that every piece is evenly coated.
- Fry the chicken in 2 batches, cooking the larger pieces first, until golden brown and crisp, or until an instant-read thermometer inserted into the thickest part of the thigh reads 155°, about 10 to 12 minutes. Transfer the chicken to a wire rack placed over a paper towel-lined sheet tray. Season it with salt while still hot, and serve it with the gochujang mustard miso and lettuce cups.
Nutrition
| Calories per Serving | 307 |
| Total Fat | 14.7 g |
| Saturated Fat | 4.0 g |
| Trans Fat | 0.1 g |
| Cholesterol | 58.7 mg |
| Total Carbohydrates | 23.6 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 4.5 g |
| Sodium | 666.0 mg |
| Protein | 19.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
