Serious Eats | Kenji's Kimchi-Brined Fried Chicken Sandwich | Serious Eats @seriouseats | Uploaded 5 years ago | Updated 8 hours ago
Kenji has long been a fan of pickle-brined fried chicken sandwiches—brining chicken thighs in dill pickle juice before dredging and frying them results in juicy, flavor-packed chicken. So he wondered if he could use the same technique with the brine from a different type of pickle: kimchi. The answer is yes, and the results are fantastic!
This recipe combines kimchi-brined fried chicken with a spicy crust and vinegary hot sauce, marrying some of my favorite elements from both Korean fried chicken and Nashville-style hot chicken. It's awesome on a toasted potato bun, and arguably even better paired with Stella's Black Sesame Buttermilk Biscuits.
FULL STORY: seriouseats.com/2019/07/kimchi-fried-chicken-sandwich.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
Four Secrets to Improving Any Fried Chicken Recipe: seriouseats.com/2015/07/four-secrets-for-better-fried-chicken.html
Our favorite wok for frying: amzn.to/32EkqUK
See More Like This!
How to Make Meatballs: bit.ly/2NK8Y2I
How to Make Sous Vide Duck Confit: youtu.be/3bX1G-EASnM
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Kenji has long been a fan of pickle-brined fried chicken sandwiches—brining chicken thighs in dill pickle juice before dredging and frying them results in juicy, flavor-packed chicken. So he wondered if he could use the same technique with the brine from a different type of pickle: kimchi. The answer is yes, and the results are fantastic!
This recipe combines kimchi-brined fried chicken with a spicy crust and vinegary hot sauce, marrying some of my favorite elements from both Korean fried chicken and Nashville-style hot chicken. It's awesome on a toasted potato bun, and arguably even better paired with Stella's Black Sesame Buttermilk Biscuits.
FULL STORY: seriouseats.com/2019/07/kimchi-fried-chicken-sandwich.html
Kenji's channel: youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
Four Secrets to Improving Any Fried Chicken Recipe: seriouseats.com/2015/07/four-secrets-for-better-fried-chicken.html
Our favorite wok for frying: amzn.to/32EkqUK
See More Like This!
How to Make Meatballs: bit.ly/2NK8Y2I
How to Make Sous Vide Duck Confit: youtu.be/3bX1G-EASnM
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
