Jul 14 2026
Restaurants›Market at EDITION›Twice Fried Korean Chicken Recipe

Twice Fried Korean Chicken Recipe

Inspired by Market at EDITION
Time3h
Serves4

Confit in Duck Fat, Truffle Fries, Miso & Ginger, Truffle & Pickled Vegetables

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Ingredients

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Chicken

Truffle Fries

Miso & Ginger Sauce

Pickled Vegetables

Method

Chicken Preparation

  1. 1

    Prepare Duck Fat Confit

    In a large pot, melt the duck fat over low heat. Season the chicken wings with salt, black pepper, garlic powder, and ginger powder. Add the seasoned chicken wings to the pot, ensuring they are fully submerged in fat.

  2. 2

    Cook Chicken

    Cook the chicken wings on low heat for about 1.5 to 2 hours until they are tender and fully cooked. Remove the wings from the duck fat and allow them to cool.

Frying Chicken

  1. 3

    First Fry

    Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the cooled chicken wings in batches for about 5-7 minutes until they are golden brown. Remove and let drain on paper towels.

  2. 4

    Second Fry

    Increase the oil temperature to 375°F (190°C) and fry the wings again for an additional 3-5 minutes to achieve extra crispiness. Drain on paper towels once more.

Truffle Fries Preparation

  1. 5

    Prepare Potatoes

    Peel and cut the russet potatoes into thin strips. Soak them in cold water for at least 30 minutes to remove excess starch.

  2. 6

    Fry Potatoes

    Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the soaked potato strips in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels.

  3. 7

    Season Fries

    Drizzle the fries with truffle oil, and season with salt, black pepper, and chopped parsley. Toss to coat evenly.

Miso & Ginger Sauce Preparation

  1. 8

    Mix Sauce Ingredients

    In a bowl, combine the miso paste, grated ginger, soy sauce, honey, and sesame oil. Whisk until smooth and well combined.

Pickled Vegetables Preparation

  1. 9

    Prepare Pickling Solution

    In a bowl, mix rice vinegar, sugar, and salt until dissolved.

  2. 10

    Pickle Vegetables

    Add the julienned carrots and sliced cucumber to the pickling solution. Let sit for at least 30 minutes before serving.

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