My attempt at Momofuku Ko's Cold Fried Chicken

Step 1/14

• ½ tbsp salt
• 62½ ml soy sauce
• 100 ml water
• 100 ml buttermilk

• bowl

Make the brine using the ingredients above. You can change up the quantities to something that is very salty but still tastes pretty good. Place the chicken in the brine and leave covered in the fridge overnight or for at minimum 6 hours.

Step 2/14

• ½ tsp hot sauce
• ¼ tsp lemon juice
• 62½ ml soy sauce
• 62½ ml water
• ¾ tbsp sugar

Now to make the glaze. Get a pot warm on medium high heat on the stove and put the ingredients above in and mix it up add salt and adjust ratios to taste. It should be sweet, salty, a little spicy and even less acidic.

Step 3/14

• 2 chicken drumsticks (skin-on)

• wire rack

The next day or after six hours take the chicken out of the brine and put it on a rack and leave uncovered in the fridge for another hour.

Step 4/14

• ½ tsp Special spices
• ½ tbsp salt
• 187½ ml flour (for coating)
• ½ tbsp Corn starch

• bowl

Now we’re gonna make the dredge. Take the dry ingredients above and whisk together in a bowl.

Step 5/14

• 50 ml beer
• 18¾ ml vodka

• bowl

Now to make the batter. Take the wet ingredients above and mix together in a bowl. And combine with 1/3rd of the dredge mix from the previous step.

Step 6/14

• 200 ml canola oil

• pot

We are going to deep fry the chicken 4 times. So take the chicken out of the fridge. This first time we dip the chicken in only the dry dredge. Coat it evenly and then deep fry in batches that fit nicely in your pot. For 2-3 minutes at 170 degrees Celsius.

Step 7/14

Take the chicken out of the pot and rest them uncovered until they cool down to room temperature. Flip them every 10 minutes.

Step 8/14

For the second fry we’re going to dip the chicken in the batter and then back into the pot for another 2-3 minutes. This time at 180 degrees Celsius.

Step 9/14

Take the chicken out of the pot and rest them again uncovered until they cool down to room temperature. Usually about 30 minutes.

Step 10/14

For the third fry we’re going to dip the chicken back in the batter and then into the pot again at 180 degrees Celsius for 2 minutes.

Step 11/14

Take the chicken out of the pot and rest them one last time uncovered until they cool down to room temperature. Usually about 30 minutes.

Step 12/14

Then for our last fry we dip the chicken into the batter again and then fry for another 2 minutes at 180 degrees Celsius.

Step 13/14

This last step is to dip the chicken into the glaze we made earlier and then let it rest overnight covered in an airtight container in the fridge

Step 14/14

• ½ tsp Finishing salt

The next day take your cold chicken out of the fridge. Finish by sprinkling some finishing salt on the drumsticks and enjoy!

Enjoy your meal!