Where's kenjilopezalt? He's right here, showing us one stage of development of the kimchi-brined fried chicken sandwich from wursthall.
; here, she tweaked it by folding black sesame seeds into the dough.** For that version, I went extra light on the sauce, omitted the kimchi mayo, and instead added a drizzle of honey.
** Another version of these biscuits involves adding sliced scallions along with the sesame seeds, which you'll hear Stella mention in the video. Her final recipe doesn't include the scallions, but you can go ahead and add a handful if you want.Folks who've been to my restaurant know that the dish in this video is pretty strikingly different from the fried chicken and waffles we serve daily.
The chicken starts out essentially the same, though we also add some gochujang to the brine. I've written previously about—that is, frying it, letting it completely cool, then frying a second time before serving—and that's the technique we use here. The idea is that after the first fry, moisture from the inner layers of breading eventually starts to spread out, causing the whole crust to soften a little. The second fry drives out moisture atime, leaving you with an extra-crisp crust. We fry our chicken in 225°F soybean oil, to an internal temperature of 155°F , then chill it and re-fry it to order, at 300°F , until it's crisp.
After coming out of the fry oil, it goes for a dunk in chili oil, which we flavor with gochugaru, black pepper, cumin, garlic, and ginger. Then it gets a heavy dry dusting of gochugaru, black pepper, cumin, salt, and sugar.
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