KFC -Chicken with a Twist

Back in the Spring the New York Times ran an article on the latest food fad there and in LA : Korean Fried Chicken. It seems that in Seoul, the Korean capital, every corner has a Mom and Pop cafe that cooks these crunchy, spicy concoctions.

You won't find any biscuits or grits served with the KFC - hot pickled radish ( " Kakdookee " ) is the usual side dish and Korean beer which is very good.

This is not a difficult dish to cook. Most recipes call for chicken wings separated into two pieces, ( the wing and the drumette ) or boneless chicken thighs cut into small bites.

Here's my recipe for Korean Fried Chicken :

3 lbs. boneless chicken thighs, cut into 4 pieces
( or wings and drumettes )
4 tablespoons flour
1 1/2 teaspoons salt
2 eggs, slightly beaten
4 teaspoon toasted sesame seed
8 tablespoons cornstarch
1 tablespoon low sodium Kikkoman Soy sauce
2 garlic cloves, finely minced
2 green onions, including tops, finely minced

Mix all dry ingredients. Add soy sauce , sesame seed, garlic and green onions to slightly beaten eggs and then to the dry mixture. Mix well and pour over chicken. Marinate for 2 hours or overnight.

Using a deep fryer bring vegetable oil to around 350 degrees. Fry for 10 minutes, remove from oil, shake vigorously in a wire strainer , or use paper towels , and allow to cool for a few minutes. Fry for 10 more minutes, drain again on paper towels. Serve chicken plain with a small dish of salt and pepper or lightly brushed with a soy-garlic glaze or a hot sauce .

I know a lot of my fellow Southerners will find this blasphemous because it is contrary to our traditional dish . While it is trendy and tasty, I don't think the Colonel has anything to worry about.