Though, the uninsured did delay me. Korean Fried Chicken had to wait for recess. Yesterday, heady with leaving work at 4 PM, I swung by the Japanese market. Heady with pride in my fully stocked pantry, I needed to buy only the goujujang (which was called Youki at my store.)
(However, I did stock up on ramen with plans to tackle Ramen: Four Ways on this competing blog. But really, don't click - this is a food blog war. Only the winner will be allowed to stay in the family.)
Ingredients for the sauce gather in the iron skillet with the edamame that will sustain us through the dinner preparations:
And then into the food processor (Garlic, ginger, soy sauce, rice wine vinegar, honey, gojujang):
Into the frying pan:
The key to this chicken is that it is fried twice. The theory is that the second frying forces the grease out; the result is crisp, crisp chicken. (Why did I wait 29 years of my life to begin frying food?)
Out of the frying pan the first time: Out of the frying pan the second time:
Out of the frying pan, into the fire (or, sauced):
And the finished product, post-C's food styling (we'll get better at this, one has to hope):
Not included, picture of happy diners, quite pleased with selves. Chicken was crackly and grease-free. The sauce was worthy of drinking out of a glass.
Deliciousness: 7/10
Ease: 5/10 (45 mins)
Faithfulness to the recipe: 95% (just shorted by 1/2T the gojujang for fear of spice and used Trader Joe's crushed ginger instead of the actual root because I'm lazy like that.)
