This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving the inside undercooked. The result is an exceedingly crisp exterior surrounding perfectly tender, flavorful meat. Because it’s so crisp, it can handle a slathering of hot and sweet sauce and still crackle when you bite into it. It’s impossible to eat without making a mess of yourself, hence the name.
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Gochujang, a fermented hot chile and soybean paste, makes a sauce that’s Buffalo-ish but by way of Korea.
Easy and amazing. At first, I wasn't sure about the sauce, but the way it all came together was divine.
An interesting recipe but not an OMG amazing one. I couldn't for the life of me figure out how including or leaving out the couple of teaspoons of apple juice made any difference as it was overwhelmed by the 6 tablespoons of chili/soy paste. It is a very sticky sauce. I tasted it hot and cold and even though there is a lot of fussiness with the ingredients, there wasn't that much depth. And it was saltier than I would have wanted due to the soy sauce and the salt inherent in the chili paste. I used Haechandle premium brand extra hot for my paste.
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