Momofuku's Firebird: Spicy Umami Fried Chicken
Momofuku's Firebird: Spicy Umami Fried Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce, such as Frank's RedHot
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Dredging Mix
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons gochugaru
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
For the Fermented Chili Glaze
- 1/4 cup gochujang
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon fish sauce
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil, toasted
- 1/4 cup water
For Frying and Garnish
- 6 cups vegetable oil, for deep frying
- 2 scallions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces, buttermilk, hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to tenderize and absorb flavor.
⏱️ 30 min - 2
While the chicken marinates, prepare the dredging mix. In a shallow dish or large resealable bag, whisk together the all-purpose flour, cornstarch, gochugaru, 1 tablespoon kosher salt, and 1 teaspoon black pepper until well combined.
⏱️ 5 min - 3
Prepare the fermented chili glaze. In a medium saucepan, combine the gochujang, white miso paste, soy sauce, fish sauce, rice vinegar, light brown sugar, grated fresh ginger, minced garlic, and water. Whisk until smooth. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 5 to 7 minutes, or until the glaze thickens slightly and coats the back of a spoon. Remove from heat and stir in the toasted sesame oil.
⏱️ 10 min - 4
Set up your frying station. In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350°F - 5
Working in batches, remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a thick, even coating. Shake off any excess flour.
⏱️ 5 min - 6
Carefully add the dredged chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 4 to 5 minutes per batch, until lightly golden and cooked through. The internal temperature should reach 165°F. Remove the chicken with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350°F - 7
Increase the oil temperature to 375°F. Once the oil reaches the higher temperature, return all the fried chicken to the pot for a second fry. Fry for an additional 1 to 2 minutes, or until the chicken is deeply golden brown and extra crispy. This double-fry method ensures maximum crispness. Remove and drain again on the wire rack.
⏱️ 5 min•🌡️ 375°F - 8
In a large bowl, add the hot, double-fried chicken. Pour the warm fermented chili glaze over the chicken and toss gently but thoroughly until all pieces are evenly coated. Garnish with sliced scallions and toasted sesame seeds. Serve immediately, ideally ssäm-style with crisp lettuce cups and optional quick pickles.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Momofuku's Firebird: Spicy Umami Fried Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce, such as Frank's RedHot
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Dredging Mix
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons gochugaru
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
For the Fermented Chili Glaze
- 1/4 cup gochujang
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon fish sauce
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil, toasted
- 1/4 cup water
For Frying and Garnish
- 6 cups vegetable oil, for deep frying
- 2 scallions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces, buttermilk, hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to tenderize and absorb flavor.
⏱️ 30 min - 2
While the chicken marinates, prepare the dredging mix. In a shallow dish or large resealable bag, whisk together the all-purpose flour, cornstarch, gochugaru, 1 tablespoon kosher salt, and 1 teaspoon black pepper until well combined.
⏱️ 5 min - 3
Prepare the fermented chili glaze. In a medium saucepan, combine the gochujang, white miso paste, soy sauce, fish sauce, rice vinegar, light brown sugar, grated fresh ginger, minced garlic, and water. Whisk until smooth. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 5 to 7 minutes, or until the glaze thickens slightly and coats the back of a spoon. Remove from heat and stir in the toasted sesame oil.
⏱️ 10 min - 4
Set up your frying station. In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350°F - 5
Working in batches, remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a thick, even coating. Shake off any excess flour.
⏱️ 5 min - 6
Carefully add the dredged chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 4 to 5 minutes per batch, until lightly golden and cooked through. The internal temperature should reach 165°F. Remove the chicken with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350°F - 7
Increase the oil temperature to 375°F. Once the oil reaches the higher temperature, return all the fried chicken to the pot for a second fry. Fry for an additional 1 to 2 minutes, or until the chicken is deeply golden brown and extra crispy. This double-fry method ensures maximum crispness. Remove and drain again on the wire rack.
⏱️ 5 min•🌡️ 375°F - 8
In a large bowl, add the hot, double-fried chicken. Pour the warm fermented chili glaze over the chicken and toss gently but thoroughly until all pieces are evenly coated. Garnish with sliced scallions and toasted sesame seeds. Serve immediately, ideally ssäm-style with crisp lettuce cups and optional quick pickles.
⏱️ 3 min