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My attempt at Momofuku Ko's Cold Fried Chicken

Too few ratings

Darren Blanckensee

Community Member

“This is a dish I had at Momofuku Ko, it’s amazing. The best fried chicken I’ve ever had. I got the recipe off a YouTube video. https://youtu.be/K4C7PhCLlH0”

Difficulty

Easy 👌
1380
min.
Preparation
180
min.
Baking
480
min.
Resting

Ingredients

Pieces:-8+
chicken drumsticks (skin-on)
750 ml flour (for coating)
2 tbsp Corn starch
2 tbsp salt
2 tsp Special spices
2 tsp Finishing salt
200 ml beer
75 ml vodka
250 ml soy sauce
3 tbsp sugar
2 tsp hot sauce
400 ml water
1 tsp lemon juice
250 ml soy sauce
250 ml water
400 ml buttermilk
2 tbsp salt
800 ml canola oil

Utensils

  • 3 bowls
  • wire rack
  • pot
  • Step 1/14

    • 2 tbsp salt
    • 250 ml soy sauce
    • 400 ml water
    • 400 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

    • 2 tsp hot sauce
    • 1 tsp lemon juice
    • 250 ml soy sauce
    • 250 ml water
    • 3 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

    • 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

    • 2 tsp Special spices
    • 2 tbsp salt
    • 750 ml flour (for coating)
    • 2 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

    • 200 ml beer
    • 75 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

    • 800 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

    • 2 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!

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