Momofuku fried chicken is chef David Chang’s approach in which you steam chicken before frying it and then you douse it in a Korean-inspired vinaigrette. It’s unfailingly crisp-skinned on the outside and tender within. Genius as well as gluten-free.
Chef David Chang of Momofuku fame came up with this approach to fried chicken at his Momofuku Noodle Bar in Manhattan. He steams the chicken first, just until it’s cooked, then uses the fryer to simply crisp and brown the outside. Because of the sugar in the brine, the chicken browns deeply. And quickly, so be at the ready with a brown paper bag on which you can drop the chicken when it comes out of the hot oil. Frying the chicken this way means the bird spends less time in the oil, which makes it easier on you, the home cook, to cook a batch on a random weeknight. And the other ingredients are few and gluten-free, which means you get a fried chicken unfettered with excess but that excels in terms of simple, pure taste. The Korean-inspired vinaigrette in which you douse the chicken is truly exemplary—and will have everyone asking, wanting, begging for more. Originally published June 26, 2011.–David Chang and Peter Meehan
Momofuku's Fried Chicken
Special Equipment: Deep-fry or candy or instant-read thermometer
Ingredients
- 4 cups lukewarm water
- 1/2 cup granulated sugar
- 1/2 cup kosher salt
- One (3- to -3 1/2-pound) chicken, cut into 4 or 8 pieces
- 4 cups grapeseed or other natural cooking oil
- Octo Vinaigrette
Directions
- 1. Combine the water, sugar, and salt in a large container with a lid or a large freezer bag and stir until the sugar and salt dissolve. Pat the chicken dry. Add the chicken pieces to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6 hours.
- 2. Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket (if you are using a stacking Chinese- style bamboo steamer, put the legs in the bottom level and the breast on the top). Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 40 minutes, then remove it from the steamer and place it on a cooling rack to cool. Then put the chicken in the refrigerator, uncovered and preferably still on the cooling rack, for at least 2 hours or up to overnight.
- 3. Take the chicken out of the refrigerator at least 30 minutes before you fry it.
- 4. Pour enough oil for the chicken to be submerged into a deep skillet. Heat it to 350°F (175°C). Fry the chicken in batches, turning once, until the skin is deep brown and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate or a cut up brown paper bag to drain.
- 5. If you haven’t already, cut the wing from the breast, cut the breast in half, and cut through the “knee” to separate the thigh from the drumstick. Place the chicken in a large bowl, toss with the vinaigrette, and serve hot.
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Just before I received this posting, girlfriends and I were talking of fried chicken we have known and loved – most were in love with the buttermilk batter ilk. WELL – they don’t know what fried chicken love is until they try this recipe. After brining and steaming, I looked at that ghostly pale chicken laying on the rack in the frig and couldn’t imagine it would turn out to be this mass of crispy juciness. And it was so light and fresh. I used a bambo steamer basket for the alloted 40 minutes with a combination of halved breasts and whole thighs. I have a deep fryer, but needed to pump up the temp to achieve the nicely browned color. Hubby and I were going to go out for dinner the next night, but we both opted to stay in and have the leftovers, they are that good.
Exactly! I couldn’t agree with you more, Marilyn. Every step of the way. Life-changing, this recipe…
How expensive are the poulet rouge?
Expensive, Laura H. Exactly how much depend in large part on how you’re procuring it, whether from a local farmer, a local epicurean outlet, or an online purveyor that requires mail-order. Expect to pay the same as you would for a local, organic hen, which is to say around $15 for a 3ish-pounder. We hear lovely things about the poulet rouge, also known as the Naked Neck, from Joyce Farms, and we have one on order. We’ll let you know what you think. We suspect the price tag is worth it.
Oh I was getting confused with the Label Rouge! I just Niman Farms also produces the poulet rouge. I would love to try it out! I do have a source of pastured organic roasters locally, but I am always curious. Thanks!
Let us know if you try the Niman Farms poulet rouge, I’m curious about that as well, given how much I like and respect their brand…
Hey y’all,
Not only is this delicious, but it’s perfect for someone who’s craving fried chicken but is on a gluten-free diet!
Exactly, Audrey. We didn’t want to shout it from the rooftops because we feel the taste is the primary reason to make this, and anyone who happened to be gluten-free would realize in a heartbeat that this is gf friendly. I count myself among those who’ve been mandated to be gluten-free, and I have to say, it’s the best fried chicken I’ve had.
Oops I added the octo vin to the brine. I am making chicken wings instead of whole chicken and I was planning on using hot sauce afterwards. They are in the fridge right now. I’ll reply with the end result. Sometimes the best recipes have came from making mistakes so I hope so. I think the octo vin in with the brine will make the wings even more flavourful. I am going to par bake instead of steaming also. Fingers crossed
Hey Steve, completely agree, sometimes seeming misfortune leads us to fantastic things. I am a huge proponent of the steaming prior to frying so am really curious to hear how the parbaking works. Thanks for keeping us in the loop!
Chicken sounds yummy, question do you leave it overnight in the fridge on the cooling racks covered or uncovered?
Uncovered, P. You want the air to circulate as much as possible around the skin to dry it out. This results in insanely and cracklingly crisp skin after you pull the chicken from the oil.
Thank you!
Not to distract from David Chang’s Fried Chicken, but the steam and fry method is not original to Momofuku –it’s the method originated by Harlan Sanders for Kentucky Fried Chicken. The KFC version fully cooks the chicken in a pressure cooker first and then deep fries it. That’s why when you order KFC it’s “fresh fried”–into the fryer for a minute or two before it gets to you. The decades old method was a culinary break through for tender chicken and for Fast Food. Nice to see that David Chang has enlarged the flavor profile!
Suzanne, if I remember correctly, he didn’t steam and fry his chicken but rather pressured fried it. It’s a different method. Which was and still is an ingenious method.
Thanks, Suzanne! I believe David Leite is correct regarding the pressure frying. Although what David Chang’s approach shares with what you suggest is that he, too, came up with his steam and fry technique out of necessity so that the already-cooked chicken could be “fried” and served warm in a matter of just a couple minutes without taking up too much time or space in a small crowded restaurant kitchen. Had the chicken not already been precooked, it would have taken a prohibitively long amount of time to fry each batch of chicken to order. Also, the genius Chang brings to this recipe is that he allows the chicken to dry overnight, uncovered, in the fridge, which crisps the skin to marvelously crackling effect. I hope you try the recipe!