It had been a while since I made fried chicken so a couple weeks ago, I decided to fete two friends who are moving away by making Korean fried chicken. It’s crunchy, spicy, and tangy. It’s festive, slightly messy, and crazy red from the pepper paste sauce. I’d made the chicken years back using a recipe that a Korean friend’s mom shared with me. In 2009, I thought it was the best recipe but seven years make a difference. This one is better because it blends Mrs. Lee’s marinating method with a coating and sauce by Maangchi in her terrific cookbook.
Mrs. Lee marinated the chicken beforehand and I like the flavor. In her cookbook, Maangchi promised to deliver a crunchy coating and a sauce that’s just like what you’d get at Korean fried chicken joints. Instead of wings or bone-in chicken, I opted for boneless skinless thighs and fried them up as nuggets. They cooked up faster and made for great finger food. Plus, the seasonings penetrated a touch more than usual, making the chicken more flavorful. (If McDonald's picked up on this, they could call it "KFC McNuggets" but they'd likely get customers confused and Kentucky Fried Chicken angry.)