Korean Fried Chicken
Star chef Alexander Herrmann brings real Seoul vibes to the plate with this Korean Fried Chicken: juicy chicken, an especially crispy coating, and a tangy-fruity dip made with apricot, soy sauce, lemon, and chili.
Inspired by his trip to South Korea, Alexander Herrmann shows what really matters in the perfect Fried Chicken. The marinade keeps the meat wonderfully juicy, while double breading and frying deliver the signature crunch. An easy dish packed with flavor - and an extra portion of crispiness.
Ingredients
| 4 pcs. | chicken legs (2 per person) |
| 1 l | water |
| 50 g | salt |
| 20 g | sugar |
| 1/2 tsp | sweet paprika |
| 1/4 tsp | hot paprika |
| 1/4 tsp | chili powder |
| 1 pcs. | lemon |
| 200 g | flour |
| 200 g | cornstarch |
| approx. 1 l | sunflower oil for frying (or a deep fryer) |
| 1 sprig | flat-leaf parsley |
| 300 g | apricot jam |
| 80 ml | light soy sauce |
| 1 pcs. | lemon |
| 1 pinch | chili powder |
Instructions
Step 1 of 7:
Debone the bones from the inside of the chicken legs using a sharp knife so that you get a whole chicken leg without bones.
Step 2 of 7:
Bring 1 liter of water, 50 g of salt, and 20 g of sugar to a boil in a pot, then let it cool completely. Then season with sweet and hot paprika powder, as well as chili powder and strips of lemon zest, add the deboned chicken legs, and let everything steep, well covered, in the refrigerator for 24 hours.
Step 3 of 7:
Remove the marinated chicken legs from the brine, cut them into evenly sized pieces, place them in a bowl, and pour the brine back over them through a sieve so the chicken pieces are again covered in the liquid.
Step 4 of 7:
Mix the flour and starch in a 1:1 ratio in a large bowl. Set another bowl of cold water beside it. Remove the chicken pieces from the marinade, coat them directly in the flour-starch mixture, take them out and dip them straight into the bowl of cold water, then dip them once more in the flour-starch mixture and, as you take them out, rub them lightly between your hands so small clumps form on the surface.
Step 5 of 7:
Fry the breaded chicken pieces in a pot of oil on the stove at 160° C until they are almost cooked through. Then carefully remove and let rest briefly. Meanwhile, heat the fat in the pot to 180° C (check the temperature with a meat thermometer) and fry the chicken legs again until they are crispy and golden brown. Then remove and drain on paper towels.
Step 6 of 7:
Warm the apricot jam in a sauté pan on the stove and gently thin it out. Then season to taste with chili, the juice and zest of a lemon, and plenty of soy sauce.
Step 7 of 7:
Arrange the fried chicken on flat plates, sprinkle with finely chopped flat-leaf parsley, and serve the dip separately in a small bowl.
