Roy Choi's Korean 'Stain-Glassed' Fried Chicken

By ltrodrigu

Ingredients

• For the brine:
• 1 gallon water
• 1 cup salt
• 1 tablespoon black peppercorns
• 1/2 cup sugar
• 3 garlic cloves, smashed
• 1/4 cup peeled ginger, chopped
• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1 orange
• 1/2 cup rice wine vinegar
• 4 cups beer
• 4 cups whole milk
• For the chicken:
• 2 pounds skin-on chicken pieces
• 8 cups vegetable oil
• Salt
• Freshly ground black pepper
• Kimchi, for garnish

Details

Adapted from online.wsj.com

Preparation

Step 1

In a large pot over high heat, bring brine ingredients to a boil. Reduce heat to low and simmer 20 minutes. Strain brine, cover and refrigerate at least 2 hours.

Add chicken to chilled brine, cover and refrigerate overnight. Remove chicken from brine and place on a paper-towel-lined platter until completely dry, about 2 hours.

In a medium pot, heat oil to 350 degrees, using a thermometer to monitor temperature. Add chicken to pot and fry, one piece at a time, until golden brown all over, about 20 minutes. Remove chicken and set aside on a paper-towel-lined platter. Repeat with remaining chicken. Season with salt and pepper. Serve with kimchi.