I love fried chicken, actually, who doesn't? So when I saw the Momofuku Fried Chicken recipe posted by Ellie, my first thought was I had to try it.
We have been doing our fried chicken the same way, i.e. season the chicken with salt and pepper, then fry it. Sometimes, we'll add some tumeric powder, just to give it a 'twist'.
The Momofuku recipe, calls for the chicken to be steamed first, then only fried. This mean, the frying time is reduced, making the chicken more tender and juicy inside.
My photos are not as nice as Ellie's, you should check out how she captured the simple fried chicken dish.
Zaria, my youngest, who's the biggest fan of fried chicken, loved every bit of it.
♥Momofuku Fried Chicken♥
Adapted from Ellie of Almost Bordain, who has adapted the recipe from Momofuku by David Chang and Peter Meehan. My chicken was half of Ellie's portion, so I adjusted the recipe accordingly.
You'll need
2 cups lukewarm water
1/4 cup sugar
1/4 cup sea salt
5 drumsticks
Cooking oil for frying
Method
1) Mix the water, sugar, and salt in a container with a lid and stir until the sugar and salt dissolve.
2) Place the chicken into the the brine, ensuring it's covered by the brine, refrigerate for 1 hour.
3) Drain the chicken and discard the brine.
4) Steam the chicken in medium heat for about 30mins, remove and let it cool on a rack for 1 hr (recipe calls for cooling it in refrigerater on a rack for at least 2 hours or overnight).
5) Heat oil in a wok and fry the chicken until crisp, 6 to 8 minutes.
6) Remove and place on wire mesh or kitchen towel to drain.
We have been doing our fried chicken the same way, i.e. season the chicken with salt and pepper, then fry it. Sometimes, we'll add some tumeric powder, just to give it a 'twist'.
The Momofuku recipe, calls for the chicken to be steamed first, then only fried. This mean, the frying time is reduced, making the chicken more tender and juicy inside.
My photos are not as nice as Ellie's, you should check out how she captured the simple fried chicken dish.
Zaria, my youngest, who's the biggest fan of fried chicken, loved every bit of it.
♥Momofuku Fried Chicken♥Adapted from Ellie of Almost Bordain, who has adapted the recipe from Momofuku by David Chang and Peter Meehan. My chicken was half of Ellie's portion, so I adjusted the recipe accordingly.
You'll need
2 cups lukewarm water
1/4 cup sugar
1/4 cup sea salt
5 drumsticks
Cooking oil for frying
Method
1) Mix the water, sugar, and salt in a container with a lid and stir until the sugar and salt dissolve.
2) Place the chicken into the the brine, ensuring it's covered by the brine, refrigerate for 1 hour.
3) Drain the chicken and discard the brine.
4) Steam the chicken in medium heat for about 30mins, remove and let it cool on a rack for 1 hr (recipe calls for cooling it in refrigerater on a rack for at least 2 hours or overnight).
5) Heat oil in a wok and fry the chicken until crisp, 6 to 8 minutes.
6) Remove and place on wire mesh or kitchen towel to drain.
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