David Chang's Fried Chicken and Caviar (Momofuku Ko Style)
David Chang's Fried Chicken and Caviar (Momofuku Ko Style)
Ingredients
For the Chicken
- 800 grams boneless, skinless chicken thighs
For the Brine
- 1 liter water
- 50 grams kosher salt
- 25 grams granulated sugar
- 2 garlic, cloves, crushed
- 2 cm fresh ginger, small piece, sliced
- 5-6 black peppercorns
- 2 bay leaves
For the Dredging Mixture
- 150 grams all-purpose flour
- 50 grams potato starch, or cornstarch
- 5 grams baking powder
- 5 grams fine sea salt
- 2 grams freshly ground black pepper
- 2 grams smoked paprika, optional
- 1 gram cayenne pepper, optional, for heat
For Frying
- 2 liters neutral oil, such as canola, grapeseed, or sunflower oil
For Serving/Garnish
- 50 grams high-quality caviar, e.g., Osetra, Kaluga, or Hackleback
- 50 grams crème fraîche, or sour cream
- 1 tablespoon fresh chives, finely minced
- as needed Tabasco salt, homemade or store-bought
- as needed lemon wedges, optional
Instructions
- 1
In a medium saucepan, combine 500 ml of water, 50 grams of kosher salt, 25 grams of granulated sugar, 2 crushed garlic cloves, 1 small piece of sliced fresh ginger, 5-6 black peppercorns, and 2 bay leaves.
⏱️ 2 min
- 2
Heat the mixture over medium-high heat, stirring constantly, until the salt and sugar are completely dissolved. Do not boil.
⏱️ 3 min
- 3
Remove the saucepan from the heat. Add the remaining 500 ml of cold water to quickly cool down the brine. Allow it to cool completely to room temperature, then refrigerate until thoroughly chilled.
⏱️ 60 min
- 4
Place the 800 grams of boneless, skinless chicken thighs in a large, non-reactive container or a resealable plastic bag. Pour the chilled brine over the chicken, ensuring all pieces are fully submerged.
⏱️ 2 min
- 5
Cover the container or seal the bag and refrigerate for a minimum of 12 hours, and up to 24 hours. This process helps tenderize the chicken and seasons it throughout.
⏱️ 1440 min
- 6
After brining, remove the chicken thighs from the brine and discard the brine. Rinse the chicken thoroughly under cold running water to remove excess salt and spices. Pat each chicken thigh very dry with paper towels.
⏱️ 5 min
- 7
If desired, cut the chicken thighs into smaller, more manageable pieces or 'nugget' sizes (e.g., 2-3 pieces per thigh) for quicker and more even frying.
⏱️ 3 min
- 8
In a large, shallow dish or bowl, whisk together 150 grams of all-purpose flour, 50 grams of potato starch, 5 grams of baking powder, 5 grams of fine sea salt, 2 grams of freshly ground black pepper, 2 grams of smoked paprika (if using), and 1 gram of cayenne pepper (if using). Ensure all ingredients are well combined and there are no lumps.
⏱️ 3 min
- 9
Working with one piece of chicken at a time, thoroughly coat each piece in the flour mixture. Press firmly to ensure the flour mixture adheres well to all surfaces. Shake off any excess. Place the dredged chicken pieces on a wire rack set over a baking sheet.
⏱️ 5 min
- 10
Allow the dredged chicken to rest at room temperature for at least 15-20 minutes. This resting period helps the coating adhere better to the chicken, reducing the chances of it falling off during frying.
⏱️ 20 min - 11
Pour 2 liters of neutral oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 160°C (approximately 320°F). Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 5 min•🌡️ 160
- 12
Carefully lower a few pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 6-8 minutes, or until it is lightly golden brown and mostly cooked through. The internal temperature should reach about 70°C. Remove the chicken from the oil and place it back on the wire rack to drain. Repeat with the remaining chicken, allowing the oil to return to temperature between batches.
⏱️ 15 min•🌡️ 160
- 13
Once all the chicken has been fried once, increase the oil temperature to 190°C (approximately 375°F).
⏱️ 2 min•🌡️ 190
- 14
Carefully return all the partially cooked chicken to the hotter oil in batches, if necessary. Fry for another 2-4 minutes, or until the chicken is a deep golden brown, extremely crispy, and the internal temperature reaches 74°C (165°F).
⏱️ 8 min•🌡️ 190
- 15
Remove the fried chicken from the oil and place it back on the clean wire rack to drain any excess oil. Immediately sprinkle with a pinch of Tabasco salt while still hot.
⏱️ 1 min
- 16
Place the 50 grams of crème fraîche (or sour cream) into a small bowl.
⏱️ 1 min
- 17
Arrange the hot, crispy fried chicken pieces on a serving platter.
⏱️ 1 min
- 18
Top each piece of fried chicken with a small dollop of crème fraîche, followed by a spoonful of caviar.
⏱️ 2 min
- 19
Sprinkle the minced fresh chives over the caviar and serve immediately. Offer lemon wedges on the side for those who prefer a touch of acidity.
⏱️ 1 min
Kitchen Tools
David Chang's Fried Chicken and Caviar (Momofuku Ko Style)
For the Chicken
- 800 grams boneless, skinless chicken thighs
For the Brine
- 1 liter water
- 50 grams kosher salt
- 25 grams granulated sugar
- 2 garlic, cloves, crushed
- 2 cm fresh ginger, small piece, sliced
- 5-6 black peppercorns
- 2 bay leaves
For the Dredging Mixture
- 150 grams all-purpose flour
- 50 grams potato starch, or cornstarch
- 5 grams baking powder
- 5 grams fine sea salt
- 2 grams freshly ground black pepper
- 2 grams smoked paprika, optional
- 1 gram cayenne pepper, optional, for heat
For Frying
- 2 liters neutral oil, such as canola, grapeseed, or sunflower oil
For Serving/Garnish
- 50 grams high-quality caviar, e.g., Osetra, Kaluga, or Hackleback
- 50 grams crème fraîche, or sour cream
- 1 tablespoon fresh chives, finely minced
- as needed Tabasco salt, homemade or store-bought
- as needed lemon wedges, optional
Instructions
- 1
In a medium saucepan, combine 500 ml of water, 50 grams of kosher salt, 25 grams of granulated sugar, 2 crushed garlic cloves, 1 small piece of sliced fresh ginger, 5-6 black peppercorns, and 2 bay leaves.
⏱️ 2 min - 2
Heat the mixture over medium-high heat, stirring constantly, until the salt and sugar are completely dissolved. Do not boil.
⏱️ 3 min - 3
Remove the saucepan from the heat. Add the remaining 500 ml of cold water to quickly cool down the brine. Allow it to cool completely to room temperature, then refrigerate until thoroughly chilled.
⏱️ 60 min - 4
Place the 800 grams of boneless, skinless chicken thighs in a large, non-reactive container or a resealable plastic bag. Pour the chilled brine over the chicken, ensuring all pieces are fully submerged.
⏱️ 2 min - 5
Cover the container or seal the bag and refrigerate for a minimum of 12 hours, and up to 24 hours. This process helps tenderize the chicken and seasons it throughout.
⏱️ 1440 min - 6
After brining, remove the chicken thighs from the brine and discard the brine. Rinse the chicken thoroughly under cold running water to remove excess salt and spices. Pat each chicken thigh very dry with paper towels.
⏱️ 5 min - 7
If desired, cut the chicken thighs into smaller, more manageable pieces or 'nugget' sizes (e.g., 2-3 pieces per thigh) for quicker and more even frying.
⏱️ 3 min - 8
In a large, shallow dish or bowl, whisk together 150 grams of all-purpose flour, 50 grams of potato starch, 5 grams of baking powder, 5 grams of fine sea salt, 2 grams of freshly ground black pepper, 2 grams of smoked paprika (if using), and 1 gram of cayenne pepper (if using). Ensure all ingredients are well combined and there are no lumps.
⏱️ 3 min - 9
Working with one piece of chicken at a time, thoroughly coat each piece in the flour mixture. Press firmly to ensure the flour mixture adheres well to all surfaces. Shake off any excess. Place the dredged chicken pieces on a wire rack set over a baking sheet.
⏱️ 5 min - 10
Allow the dredged chicken to rest at room temperature for at least 15-20 minutes. This resting period helps the coating adhere better to the chicken, reducing the chances of it falling off during frying.
⏱️ 20 min - 11
Pour 2 liters of neutral oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 160°C (approximately 320°F). Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 5 min•🌡️ 160 - 12
Carefully lower a few pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 6-8 minutes, or until it is lightly golden brown and mostly cooked through. The internal temperature should reach about 70°C. Remove the chicken from the oil and place it back on the wire rack to drain. Repeat with the remaining chicken, allowing the oil to return to temperature between batches.
⏱️ 15 min•🌡️ 160 - 13
Once all the chicken has been fried once, increase the oil temperature to 190°C (approximately 375°F).
⏱️ 2 min•🌡️ 190 - 14
Carefully return all the partially cooked chicken to the hotter oil in batches, if necessary. Fry for another 2-4 minutes, or until the chicken is a deep golden brown, extremely crispy, and the internal temperature reaches 74°C (165°F).
⏱️ 8 min•🌡️ 190 - 15
Remove the fried chicken from the oil and place it back on the clean wire rack to drain any excess oil. Immediately sprinkle with a pinch of Tabasco salt while still hot.
⏱️ 1 min - 16
Place the 50 grams of crème fraîche (or sour cream) into a small bowl.
⏱️ 1 min - 17
Arrange the hot, crispy fried chicken pieces on a serving platter.
⏱️ 1 min - 18
Top each piece of fried chicken with a small dollop of crème fraîche, followed by a spoonful of caviar.
⏱️ 2 min - 19
Sprinkle the minced fresh chives over the caviar and serve immediately. Offer lemon wedges on the side for those who prefer a touch of acidity.
⏱️ 1 min