Bobby Flay Korean Chicken Recipes

FRIED CHICKEN, KOREAN STYLE WITH NAPA CABBAGE SLAW

Steps:

• For the chicken: Mix the Greek yogurt, buttermilk and hot sauce if using together in a large bowl. Add the chicken and allow the chicken to submerge thoroughly. Cover and refrigerate at least 4 hours and up to overnight.
• To make the dredge, add the flour, cornstarch, granulated garlic, onion powder, cayenne and some kosher salt and black pepper to a large bowl and mix together. Using tongs, remove the chicken from the buttermilk, shaking off any excess, and dredge in the flour mixture. Coat the chicken evenly and shake to remove any excess. Then, dip back in the buttermilk and then the flour mixture to coat a second time. Allow to sit on a baking sheet lined with a wire rack. If not frying immediately, keep in the fridge up to 2 hours.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• For the Napa cabbage slaw: Meanwhile, whisk together the mayo, vinegar, sugar, celery salt and seeds, serrano and kosher salt and black pepper to taste in a large bowl. Add the green onions, cabbage and carrots and stir until combined.
• Serve the chicken hot with the slaw on the side.

KOREAN GRILLED CHICKEN

Steps:

• Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
• Light a grill, making sure to include a zone of indirect heat.
• Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.