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Restaurants›The Original Roy's in Hawaii Kai›Crispy Korean Chicken Recipe

Crispy Korean Chicken Recipe

Name: The Original Roy's in Hawaii Kais Crispy Korean Chicken Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups buttermilk; 2 tbs salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1.5 cups all-purpose flour; 0.5 cups cornstarch; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 0.5 tsp cayenne pepper; 4 cups vegetable oil; 1 head napa cabbage; 4 cups water; 0.5 cups sea salt; 5 cloves garlic cloves, minced; 1 tbs ginger, grated; 2 tbs red chili flakes; 2 tbs fish sauce; 3 stalks green onions, chopped

Inspired by The Original Roy's in Hawaii Kai

Time3h

Serves4

Buttermilk Brined 50th State Chicken, House Kim Chee

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Ingredients

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Chicken Brine

2 cups Buttermilk

2 tbs Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Watkins paprika

Chicken Coating

1 1/2 cups 00 bread flour

1/2 cups Cornstarch

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Watkins paprika

1/2 tsp Cayenne pepper

For Frying

4 cups Tuscany sunflower oil

House Kim Chee

1 head napa cabbage

4 cups water

1/2 cups sea salt

5 cloves Garlic cloves, minced

1 tbs Ginger, grated

2 tbs Red chili flakes

2 tbs Fish sauce

3 stalks Green onions, chopped

Method

Chicken Brine

Prepare the Brine

In a large bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.

Brine the Chicken

Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

Frying the Chicken

Prepare the Coating

In a separate bowl, mix all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

Coat the Chicken

Remove chicken from the brine and shake off excess. Dredge each piece in the flour mixture, ensuring an even coating.

Fry the Chicken

In a large pot or deep skillet, heat vegetable oil over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 8-10 minutes. Drain on paper towels.

Making Kim Chee

Prepare the Cabbage

Cut the napa cabbage into quarters and remove the core. Chop into bite-sized pieces.

Salt the Cabbage

In a large bowl, dissolve sea salt in water and soak the cabbage for 1-2 hours, turning occasionally. Rinse and drain.

Mix the Kim Chee

In another bowl, combine minced garlic, grated ginger, red chili flakes, fish sauce, and chopped green onions. Mix well.

Combine

Add the drained cabbage to the kim chee mixture, tossing to coat evenly. Pack into a clean jar and let it ferment at room temperature for 1-3 days, then refrigerate.