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Re: July 6th: National Fried Chicken Day
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Janet B
Jul 6, 2016, 10:24:55 PM7/6/16
to
On Wed, 6 Jul 2016 20:50:09 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>Following the food "holidays" is a good excuse to make things you
>normally wouldn't make, or make things that you don't make often
>enough. Today was National Fried Chicken Day. I went INTERnational
>by making KFC - Korean Fried Chicken.
>
>I used Maangchi's potato starch-double fry method on a bunch of
>chicken legs ($.49/lb at the Mexican market). Salt, pepper, and
>tossed in potato starch and fried twice like French fries. The
>chicken coating comes out shatteringly crisp and keeps its crispness
>when sauced (and even in leftovers from the fridge).
>
>https://www.flickr.com/photos/sqwertz/28036846072/in/photostream/lightbox/
>
>The sauce is simmered Mae Ploy Chile Garlic sauce, gouchuang paste,
>soybean oil, 4 extra chopped cloves of garlic, rice vinegar, dark soy
>sauce, chopped green onion (white parts), and grated ginger. Simmer
>15 minutes until it thickens a bit then cool the pan in ice water.
>Drizzle over the rested fried chicken and toss in a bowl to coat
>evenly. Top with chopped green onion+cilantro and toasted sesame
>seeds.
>
>https://www.flickr.com/photos/sqwertz/28062178081/in/photostream/lightbox/
>
>A little labor intensive (I hate mass frying), but well worth it!
>
>-sw
Looks good even though I just don't like the legs. I made fried
chicken the other day (thighs). It was the worst thing I have cooked
in a long time. Not enough seasoning for one thing. I wanted the
thick crust like KFC and I got a thin one. The skin was tough. I
used fresh corn oil and a deep fat fryer. I dunno. I guess I just
don't make it often enough to get it right.
Janet US
wrote:
>Following the food "holidays" is a good excuse to make things you
>normally wouldn't make, or make things that you don't make often
>enough. Today was National Fried Chicken Day. I went INTERnational
>by making KFC - Korean Fried Chicken.
>
>I used Maangchi's potato starch-double fry method on a bunch of
>chicken legs ($.49/lb at the Mexican market). Salt, pepper, and
>tossed in potato starch and fried twice like French fries. The
>chicken coating comes out shatteringly crisp and keeps its crispness
>when sauced (and even in leftovers from the fridge).
>
>https://www.flickr.com/photos/sqwertz/28036846072/in/photostream/lightbox/
>
>The sauce is simmered Mae Ploy Chile Garlic sauce, gouchuang paste,
>soybean oil, 4 extra chopped cloves of garlic, rice vinegar, dark soy
>sauce, chopped green onion (white parts), and grated ginger. Simmer
>15 minutes until it thickens a bit then cool the pan in ice water.
>Drizzle over the rested fried chicken and toss in a bowl to coat
>evenly. Top with chopped green onion+cilantro and toasted sesame
>seeds.
>
>https://www.flickr.com/photos/sqwertz/28062178081/in/photostream/lightbox/
>
>A little labor intensive (I hate mass frying), but well worth it!
>
>-sw
Looks good even though I just don't like the legs. I made fried
chicken the other day (thighs). It was the worst thing I have cooked
in a long time. Not enough seasoning for one thing. I wanted the
thick crust like KFC and I got a thin one. The skin was tough. I
used fresh corn oil and a deep fat fryer. I dunno. I guess I just
don't make it often enough to get it right.
Janet US
dejamos
Jul 7, 2016, 8:24:53 AM7/7/16
to
On 7/6/2016 8:50 PM, Sqwertz wrote:
> Following the food "holidays" is a good excuse to make things you
> normally wouldn't make, or make things that you don't make often
> enough. Today was National Fried Chicken Day. I went INTERnational
> by making KFC - Korean Fried Chicken.
>
> I used Maangchi's potato starch-double fry method on a bunch of
> chicken legs ($.49/lb at the Mexican market). Salt, pepper, and
> tossed in potato starch and fried twice like French fries. The
> chicken coating comes out shatteringly crisp and keeps its crispness
> when sauced (and even in leftovers from the fridge).
>
> https://www.flickr.com/photos/sqwertz/28036846072/in/photostream/lightbox/
>
> The sauce is simmered Mae Ploy Chile Garlic sauce, gouchuang paste,
> soybean oil, 4 extra chopped cloves of garlic, rice vinegar, dark soy
> sauce, chopped green onion (white parts), and grated ginger. Simmer
> 15 minutes until it thickens a bit then cool the pan in ice water.
> Drizzle over the rested fried chicken and toss in a bowl to coat
> evenly. Top with chopped green onion+cilantro and toasted sesame
> seeds.
>
> https://www.flickr.com/photos/sqwertz/28062178081/in/photostream/lightbox/
>
> A little labor intensive (I hate mass frying), but well worth it!
>
> -sw
>
That looks amazing and delicious.
> Following the food "holidays" is a good excuse to make things you
> normally wouldn't make, or make things that you don't make often
> enough. Today was National Fried Chicken Day. I went INTERnational
> by making KFC - Korean Fried Chicken.
>
> I used Maangchi's potato starch-double fry method on a bunch of
> chicken legs ($.49/lb at the Mexican market). Salt, pepper, and
> tossed in potato starch and fried twice like French fries. The
> chicken coating comes out shatteringly crisp and keeps its crispness
> when sauced (and even in leftovers from the fridge).
>
> https://www.flickr.com/photos/sqwertz/28036846072/in/photostream/lightbox/
>
> The sauce is simmered Mae Ploy Chile Garlic sauce, gouchuang paste,
> soybean oil, 4 extra chopped cloves of garlic, rice vinegar, dark soy
> sauce, chopped green onion (white parts), and grated ginger. Simmer
> 15 minutes until it thickens a bit then cool the pan in ice water.
> Drizzle over the rested fried chicken and toss in a bowl to coat
> evenly. Top with chopped green onion+cilantro and toasted sesame
> seeds.
>
> https://www.flickr.com/photos/sqwertz/28062178081/in/photostream/lightbox/
>
> A little labor intensive (I hate mass frying), but well worth it!
>
> -sw
>
tert in seattle
Jul 7, 2016, 1:50:05 PM7/7/16
to
Sqwertz wrote:
> fat and cholesterol and more meat. Chicken thighs are the best meat,
> but they make awkward fried chicken with the skin all on one side, and
> not right for saucing as in this case.
>
> I have never made a good southern-style fried chicken.
>
> -sw
I'm liking chicken legs more now that I've figured out how to cook them.
On the 4th I bbqd a bunch and have been snacking on them ever since.
They're ok cold but re-warmed with a splash of sauce is better.
> On Wed, 06 Jul 2016 20:25:00 -0600, Janet B wrote:
>
>> Looks good even though I just don't like the legs. I made fried
>> chicken the other day (thighs). It was the worst thing I have cooked
>> in a long time. Not enough seasoning for one thing. I wanted the
>> thick crust like KFC and I got a thin one. The skin was tough. I
>> used fresh corn oil and a deep fat fryer. I dunno. I guess I just
>> don't make it often enough to get it right.
>
> I like the legs because they're 1/5th the cost of wings and have less
>
>> Looks good even though I just don't like the legs. I made fried
>> chicken the other day (thighs). It was the worst thing I have cooked
>> in a long time. Not enough seasoning for one thing. I wanted the
>> thick crust like KFC and I got a thin one. The skin was tough. I
>> used fresh corn oil and a deep fat fryer. I dunno. I guess I just
>> don't make it often enough to get it right.
>
> fat and cholesterol and more meat. Chicken thighs are the best meat,
> but they make awkward fried chicken with the skin all on one side, and
> not right for saucing as in this case.
>
> I have never made a good southern-style fried chicken.
>
> -sw
I'm liking chicken legs more now that I've figured out how to cook them.
On the 4th I bbqd a bunch and have been snacking on them ever since.
They're ok cold but re-warmed with a splash of sauce is better.
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