Beginning
I can't say I welcomed in 2018 as I would have wished. I had a hard time waking up yesterday and when I finally made it downstairs I realized I wasn't feeling quite right. I spent the day on the couch near the fire, staring mindlessly at my phone when I wasn't asleep. I felt as though I couldn't keep my eyes open and my stomach and head were similarly malfeasant. I directed the preparation of the chicken wings from my couch and actually felt better to help make them around 9:00. I actually ate two and I must say they were delightful. Leo came down and chatted periodically and was sweetly sympathetic. Owen and David spent the evening in the garage with space heaters. I imagine it was quite toasty in there, the sweet little idiots. Amazingly enough Ernie and I made it to midnight and then happily curled up in bed.
This morning I woke up somewhat better but it still looks like it will be another day on the couch. I did manage to make a late breakfast of hash browns made from leftover scalloped potatoes with a bit of ham and an over easy egg on top (eggs courtesy Ernie). It looked a bit of a mess but was perfect. So I start 2018 with good food, a comfortable couch, and my beloved family. I'd say I'm starting out ahead of the game despite feeling lousy.
Happy New Year to all.
Sweet and Spicy Chili Sauce For Korean Fried Chicken Recipe
1/4 cup gochujang (I used sambal olek instead)
2 tablespoons soy sauce
1 tablespoon rice wine vineger
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (I skipped this)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
Combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to combine. Gochujang can be inconsistent in its thickness. Add up to 2 tablespoons water until sauce is just barely thin enough to drop off a spoon with inverted
The Best Korean Fried Chicken Recipe
Kosher salt
3/4 cups corn starch
1 teaspoon baking powder
2 pounds chicken wings (about 12 whole wings)
2 quarts peanut oil or vegetable shortening
1/2 cup all-purpose flour
1/2 cup cold water
1/2 cup vodka
Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid if excess coating. Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.
When ready to fry, preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.
Combine remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
Add half of the wings to the batter. Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with remaining wings in first batch. Fry, using a metal spider or slotted spatula to rotate and agitate wings as they cook until evenly golden brown and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining wings.
(We based our chicken wings on this recipe, but replaced the flour with a mix of gluten free flours (potato and rice) and didn't make the batter, just dredged them in the the gluten free flours and baking powder. Simpler, but still pretty damn good.)