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Recipe

Dirty Fried Chicken

Scott Phillips

Servings: 4

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.

Ingredients

For poaching

  • 2-1/2 cups distilled white vinegar
  • 1/4 cup soy sauce
  • 4 dried bay leaves
  • 3 medium cloves garlic, smashed
  • 1-1/2 tsp. whole black peppercorns
  • 1 tsp. granulated sugar
  • 2 to 3 lb. bone-in chicken drumsticks and thighs
  • Kosher salt

For the sauce

  • 6 Tbs. gochujang
  • 3 Tbs. apple juice
  • 2 tsp. Asian sesame oil
  • 2 tsp. distilled white vinegar
  • 1-1/2 tsp. honey
  • 1-1/2 tsp. soy sauce

For dredging and frying

  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups buttermilk
  • 1 quart peanut oil

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 150
      Sodium (mg): 1360
      Carbohydrates (g): 32
      Fiber (g): 2
      Protein (g): 32

Preparation

Poach the chicken

  • In a 4-quart saucepan, bring 1-1/2 cups water, the vinegar, soy sauce, bay leaves, garlic cloves, peppercorns, and sugar to a simmer over medium heat. Simmer for 5 minutes, then reduce the heat to low.
  • Season the chicken generously with salt. Add the chicken to the simmering broth, partially cover the pan, and poach for 15 minutes, turning the pieces over midway (it’s important that the liquid never get hotter than a very gentle simmer). Turn off the heat and let the chicken rest in the broth for 20 minutes. Transfer the chicken pieces to a paper-towel-lined plate and pat the pieces dry.

Make the sauce

  • Whisk the sauce ingredients together in a medium bowl; set aside.

Dredge and fry the chicken

  • Whisk the flour, salt, and pepper together in a medium bowl. Pour the buttermilk into a separate bowl. Dip each piece of chicken in the buttermilk, lift out, and let the excess buttermilk drip off. Dredge the chicken in the flour so that each piece is evenly coated. Transfer to a large plate and set aside while you heat the oil.
  • Fit a 12-inch cast-iron or other heavy-duty skillet with a deep-fry thermometer and add enough oil to fill the skillet halfway; heat the oil over medium high to 365°F. Set a wire rack on a paper-towel-lined rimmed baking sheet.
  • Working in batches, fry the chicken, turning it over every minute or two and adjusting the heat as needed to maintain 365°F until an instant-read thermometer registers 165°F in the thickest part of each piece, 8 to 10 minutes. Transfer the chicken to the rack. Liberally brush the fried chicken with the sauce and serve with more sauce on the side.

Tip

Gochujang, a fermented hot chile and soybean paste, makes a sauce that’s Buffalo-ish but by way of Korea.

Reviews

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Reviews

  • DanielScott | 11/08/2016

    Easy and amazing. At first, I wasn't sure about the sauce, but the way it all came together was divine.

  • JayFrancis | 08/09/2015

    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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