Korean Fried Chicken #FoodieExtravaganza #CooktheBooks

This Fried Chicken recipe, written by Anthony Bourdain, has 2 days worth of preparation.  It is worth it.

Please join me as I share the recipe in which Foodie Extravaganza and Cook the Books collide....

Claudia of Honey From Rock is hosting this Cook the Books event and chose this memoir by Anthony Bourdain in which we hear about his travels with his popular television series in his words.

I was excited to delve into this book along with Claudia.  This is a blurb from her invitation post~~

One of us recently admitted to living under a rock, and I agreed to dwelling in a similar place, having never heard of or seen video or film of or read books by either Stanley Tucci or Anthony Bourdain. So, coming out from under the rock, I picked this book after reading a few reviews, because it sounded fun, entertaining and even informative. Basically like something I wanted to read!

You see, I am that person that admitted to living under a rock when I reviewed Anthony Tucci's memoir last selection.   I knew about Anthony Bourdain and had watched his show in passing, once or twice but I wasn't aware of his battle with self medicating and depression, nor was I aware that he had died, taking his own life.

I wavered between loving this book and hating it.  Bourdain was very extreme in all things.  Knowing, as we do now, of his mental health issues I made allowances for his bi-polar actions, words and writings.  

There was, of course, tons and tons of food inspiration....some of which will never be made or served in this household nor eaten by me regardless of where I travel.  I consider myself very adventurous as far as food goes however there were several meals that even Anthony Bourdain had to choke down and that were regurgitated quite often....though whether that was due to the food or the amount of alcohol consumed, remains a mystery that will never be solved.

I guess that my biggest takeaway from this book was to understand what a loss it was to the food community and we foodies that no longer have Anthony Bourdain sharing his unique perspectives and opinions with us.

There was so much food inspiration, actually, that I was a little disconcerted.  Then, remembering that Bourdain was a good chef prior to becoming a tv icon, I googled some of his recipes.  

I found this recipe for Korean Fried Chicken at the above linked site.  Here is the description as written by Bourdain......

There are many ways to make tasty fried chicken, and I like them all, but I’m particularly enamored of the Korean way, which requires some planning ahead but is extremely satisfying. The blanching and freezing technique was lifted from Danny Bowien at Mission Chinese, who does this with his chicken wings. The freezing step makes this dish into a two-day affair, and you’ll need to clear some room in your freezer, but it’s essential for extra-crisp results.

 I was excited when I found this recipe because I was also getting ready for this month's Foodie Extravaganza Event, hosted by Cam of Culinary Adventures with Camilla.  Camilla advised us that today is National Fried Chicken Day.  She invited us to share Fried Chicken recipes or recipes that can be served with Fried Chicken.  

When I saw this event and then found this recipe it was like it was meant to be.  I am happy to share this recipe with both groups today and I'm anxious to see what the other Festive Foodies are sharing.  Let's take a look......

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen's Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha's Recipe
• Vegan Buffalo Chicken Sandwich by The Spiffy Cookie

This chicken turned out AMAZING!!  It had a little bit of a kick but not too much heat.  My husband is spice sensitive so I always adapt recipes to fit his palate.  Feel free to add more hot sauce to please the palates of your family.  I made a couple of other adaptations to Bourdain's recipe in order to utilize ingredients that I had on hand and save myself a trip to the store.

Claudia will be doing a round up of all the recipes inspired by Bourdain's "A Cook's Tour" at the end of this month. That gives you plenty of time to join in the fun if you wish.  You can learn how in the Guidelines section of the Cook the Books page.  

I thought both the book and the Korean Fried Chicken were worth the time and effort.  I think you will as well.  

I am also sharing this post over at Foodies Read.  Stop by and see what other Foodies are reading this month.

 

Entrees, Chicken, Fried

Entrees, Chicken

Korean

Yield: 6 servings

Author: Wendy Klik

Korean Fried Chicken

This Fried Chicken recipe, written by Anthony Bourdain, has 2 days worth of preparation. It is worth it.

Prep time: 20 MinCook time: 1 HourInactive time: 9 HourTotal time: 10 H & 20 M

Ingredients

• 1/2 c. chili oil
• 2 T. kosher salt
• 1 T. Gochu Seasoning Mix
• 12 chicken drumsticks
• 1 c. tapioca starch
• 1/2 c. miso
• 2 T. Gochu Seasoning
• 4 cloves garlic, minced
• 1/4 c. pure maple syrup
• 1 T. soy sauce
• 1 t. oyster sauce
• 2 T. Rice wine
• 1 T. Hot Sauce

Instructions

1. Place the chili oil, salt and Gochu into a large plastic bag that seals and shake to combine. Add the chicken legs, press out the air and seal the bag. Massage the bag to cover the legs completely in the marinade. Refrigerate for 30-60 minutes.
2. Meanwhile, heat a deep fryer or a large pot, half filled with cooking oil, to a temperature of 300*.
3. Place the tapioca starch into another bag. Remove the chicken legs from the marinade and, working in batches, place some into the tapioca starch, shaking to coat.
4. Remove from the tapioca starch, shaking off any excess and place into the hot oil for about 6 minutes per side until blanched and approximately 75% cooked. Remove from oil to a cooling rack set over a paper towel lined baking sheet.
5. Repeat until all chicken is blanched. Let cool to room temperature. Move the cooled chicken to a clean baking sheet, wrap tightly with plastic wrap and place into the freezer for at least 8 hrs.
6. Remove the chicken from the freezer and let sit on counter at room temperature for one hour before you want to complete the frying process.
7. Heat the deep fryer or pot of oil to 350*. While oil is heating, whisk together the Miso, Gochu, syrup, soy sauce, oyster sauce, rice wine, and hot sauce. Set aside.
8. Cook the chicken in the hot oil for about 10-12 minutes, until golden brown and crispy. Remove to a wire rack placed over a baking sheet lined with paper towel, allowing it to drain and cool slightly before brushing it with the miso sauce and serving.

Notes

Adapted from a recipe by Anthony Bourdain

Nutrition Facts

Calories

579.89

Fat (grams)

33.79

Sat. Fat (grams)

6.54

Carbs (grams)

38.76

Fiber (grams)

4.45

Net carbs

34.29

Sugar (grams)

9.86

Protein (grams)

30.72

Sodium (milligrams)

3593.75

Cholesterol (grams)

139.31

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