The brine gives the chicken a delicate, sweet flavor. After frying the chicken until it’s extra-crispy, it's tossed in a sweet-and-spicy sauce of molasses and gochujang (Korean chile paste).
Ingredients
- 8 cup sweet tea
- 1/2 cup kosher salt, plus more for seasoning
- 10 thyme sprigs
- 1 head of garlic, halved crosswise, plus 3 cloves
- 1/2 lemon, thinly sliced
- 4 chicken drumsticks
- 4 chicken thighs
- 3 tbsp gochujang (see Note)
- 3 tbsp sorghum molasses
- 1 tbsp cayenne pepper
- 1/2 cup lard or 1 stick unsalted butter, softened
- canola oil, for frying
- 11/2 cup all-purpose flour
- 1/2 cup Wondra flour
- 11/2 tbsp cornstarch
- 1 cup seltzer
Directions
- In a large saucepan, bring 4 cups of the sweet tea just to a boil. Add the 1/2 cup of kosher salt and stir until dissolved. Add the thyme, halved garlic head, lemon slices and the remaining 4 cups of sweet tea and let cool completely, then refrigerate until well chilled, about 45 minutes.
- Add the chicken to the brine, cover and refrigerate for 24 hours or up to 48 hours.
- Remove the chicken from the brine and pat dry with paper towels. Let stand at room temperature for 30 minutes.
- Meanwhile, in a food processor, combine the 3 garlic cloves with the gochujang, molasses and cayenne and puree until a paste forms. Add the lard and puree until smooth. Season with salt. Scrape the chile mixture into a very large bowl.
- In a large saucepan, heat 3 inches of oil to 350°. Set a rack over a rimmed baking sheet. Spread 1 cup of the all-purpose flour in a pie plate. In a medium bowl, whisk the remaining 1/2 cup of all-purpose flour with the Wondra flour, cornstarch and a generous pinch of salt. Whisk in 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.
- Dredge 4 of the chicken pieces in the flour, tap off the excess and transfer to the rack. Dip 1 piece of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot oil. Fry the chicken at 350°, turning occasionally, until pale golden and crisp, about 8 minutes; transfer the chicken to the rack. Repeat with the remaining 4 pieces of chicken.
- Return the first 4 pieces of chicken to the hot oil and fry at 350° until golden and an instant-read thermometer inserted in the thickest part registers 165°, 8 to 10 minutes. Transfer to a paper towel–lined plate. Repeat with the remaining 4 pieces of chicken. Add the 8 pieces to the very large bowl with the chile mixture and toss to coat. Transfer the chicken to a platter and serve right away.
NOTES: Gochujang is available at Asian markets. 24 Hours for brining.
Recipe Courtesy of: Erik Anderson and Habiger
Image Credit: Chris Court
Best Chicken Breast Recipes Ever
Amazing Gluten-Free Recipes
Fast Chicken Recipes
Best Burgers in the U.S.
Best Pizza Places in the U.S.