H Mart meets Kyung Up Lim, a Chef de Cuisine at Michael’s, New York!
Check out his amazing Korean Fried Chicken recipe and how a
Korean chef reinvents a historical American restaurant.
“Fusion is when two different cuisines meet and combine… Global cuisine, I have to say,
[is] when you study about the cuisine; when you study about the culture, tradition, and learn the
characteristic about that style of cooking, [I] call that global cuisine.”
Korean Fried Chicken / 양념 치킨
16 pc Wings (can be mixed w/ Drum Sticks)
4 cups Rice Flour (save 1 cup for dredging)
1½ cans or 16-18 oz of Seltzer (Sodium-Free)
32 oz Vegetable Oil (for frying)
2 cups Gochujang (Korean Pepper Paste)
½ cup Maple Syrup
¾ cup Worcestershire Sauce
½ cup Soy Sauce
1 tbsp Shallots, chopped
1 tbsp Ginger, minced
¼ cup Sesame Oil
½ cup Olive Oil
2 tbsp Mirin
Garnish: ¼ cup Sesame Seeds, toasted, Chives
1. Mix all sauce ingredients in a bowl, keep it in refrigerator and
let the flavor steep for couple of hours.
2. Pour oil into a large heavy pot to a depth of 2-3 inch Heat to 350 degrees.
Combine Rice flour and seltzer water in a bowl and season
with salt and pepper (batter should be thin pancake batter texture).
3. In a separate bowl, combine 1 cup of rice flour, salt and pepper. Add chicken and
toss to coat well. Then dip the chicken in batter.
Make sure the chicken is coated well.
4. Working in batches to avoid crowding, gently drop into oil and fry for 5 to 6 minutes
for wings (10 to 12 minutes for drum sticks), turning occasionally, until crisp.
Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
Then for extra crispiness, increase oil temperature to 375 degrees and
re-fry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels.
5. While chicken is still hot, brush the chicken with the sauce.
Serve hot, sprinkled with sesame seeds and chives.