Kenji's Kimchi-Brined Fried Chicken Sandwich | Serious Eats
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- Опубліковано 20 вер 2024
- Kenji has long been a fan of pickle-brined fried chicken sandwiches-brining chicken thighs in dill pickle juice before dredging and frying them results in juicy, flavor-packed chicken. So he wondered if he could use the same technique with the brine from a different type of pickle: kimchi. The answer is yes, and the results are fantastic!
This recipe combines kimchi-brined fried chicken with a spicy crust and vinegary hot sauce, marrying some of my favorite elements from both Korean fried chicken and Nashville-style hot chicken. It's awesome on a toasted potato bun, and arguably even better paired with Stella's Black Sesame Buttermilk Biscuits.
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Kenji's channel: / @jkenjilopezalt
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Serious Eats and Bon Appétit have honestly replaced the Food Network for me. I just love them so much!
Food Network has nothing to do with food these days.
If only Food Network would wake up and realize how bad it is now! Oh but then I'd need to pay for cable again, so nevermind!
Bon Appétit is slowly turning into Food Network, thanks to lots of recent gimmicky episodes focusing more on the personalities than the food.
VanGrindz yeah that pancake art episode was a step too far...
BA is pretty garbo when it comes to actual food and education
I'm going to use a quote from the latest Babish video to describe Kenji from now on. "Creator of all good recipes ever written".
Haha it's pretty much the truth isn't it!
He's not wrong.
There’s one of these recipes I can’t remember off the top of my head I think it’s mac & cheese, I can make it work I follow you instructions, I know the theory it just doesn’t work but generally Kenji is a great test cook.
@@epiccollision you're a just not good enough.
I think it's because Kenji experiments and aggressively tests everything.
i can’t believe it’s actually happened. the stars have aligned to bring us kenji AND stella in one video?!
Arent they a couple?
no lol
@@ThiagoLobato No. Stella's last name is Parks and Kenji took his wife's name which is Lopez.
"Hot oil senses fear"
Well said man 😂
2:03
If I was as confident as the way you mix those ingredients I’d be winning at life
I wonder what Kenji's level of involvement in SeriousEats is because he is basically the face of the company and it would be nothing without him as a personality. No offense to the other people involved but there would be no way I or most people would know about SeriousEats if not for Kenji and his articles are super scientific and awesome. I was super surprised he isn't the founder so I hope he has a big stake in the company, because if he did his own thing many would follow.
After he left New York where seriouseats is based, it seemed a little strange, and then he opened a restaurant, kenji is all over seriouseats.com but the new stuff is very sparse, it all Daniel and bravetart now. The new layout/format is modern(aka useless)
Comment aged well now he was over 1 million subs on UA-cam.
Always a good day when Kenji's back in action! :)
Big time!
I just made this recipe. Fantastic! More involved than what I'm use to but well worth it. Definitely a grown up chicken sandwich. Flavorful but not as spicy as I thought it would be. My wife said it was the BEST chicken she'd had. That is saying something. Thank you for this.
9:27
Before Covid 19: How cute
After Covid 19: Wtf are they doing?
Haha 😂
I realized this was the first time I’ve actually seen Kenji eat something cause he usually tastes while wearing the GoPro. His sandwich eating technique is epic.
The collab we desperately wanted but never knew we could have. And a bonus Ed!
Thank you Kenji for saying it's southern fried chicken with Korean flavors and not Korean fried chicken!!
Kenji is the best! Walks the walks and talks the talk.
oh mah gahd, Stella and Kenji together!!! The gods have shined upon us!
Bon Appetit and Serious Eats should make a collab! Brad and Claire, Kenji and Stella!
cook off
It looks insanely good. I'll take the bun version, then have a side of biscuit with butter.
Im making this for the second time today, it's so ridiculously good
I love how Kenji seasoned the chicken afterwards he new a lil something was off so he fixed it real quick
Oh HELL yes.... been waiting for a visual on this !!!
Brad and Claire got some competition!
Just watch. There will be a mashup sometime soon when all four of them are together!
smack down!!!!!
Kenji and most of the Serious Eats crew blow Brad and Claire out of the water.
Except that I made this recipe and it was extremely disappointing. Mediocre at best. Every BA recipe I've made has been fantastic.
That Ed Levine guy was drunk af.
Hoorayy!!!! Kenji's Back!!! In the TEST KITCHEN!!!!!!!!!!
Emhmm, Kenji you made an incredible sandwich. Emhmm I just can't express myself enough how much I love this recipe. Emhmm, Thanks!
I - eeeehm - totally - eehm- feel you
Our boy Kenji's back!
Haven’t eaten breakfast yet...my mouth is watering!!
Holy frack'n layers of flavour! I want ....
Looking great Kenji! 💪🏽💪🏽
This recipe is incredible
I don't think they show kenji making the kimchi mayo. He describes how to make it and i'm assuming it's pretty easy, but I with he would have shown it.
I think Kenji simply mixes it into his two minute mayonnaise, it looks like it has a tartar sauce consistency to it.
We don't see it in action but it talks about it at 2:08 , it's probably just some of the minced kimchi with mayo. I'd say 30% kimchi 70% mayo but don't take my word for it
I'd probably go heavier on the kimchi mince (or puree) based on my experiences making kimchi ketchup, but better to start low, taste, and add more if needed. It's easy for the fattiness of the mayo to overpower added flavour. Just make sure the mince/puree is well strained so it doesn't make the mayo super runny.
@@JC-wv7om This is exactly why we needed a recipe! Kenji let me down. Also the biscuits, really? you're not gonna show me how you make those????
There is a whole article on Serious Eats about this dish with all the ingredients for everything, even the sesame biscuits if you scroll down: www.seriouseats.com/recipes/2019/07/kimchi-fried-chicken-recipe.html
Here fast when i see kenji back in action
I wanna be friends with him and cook happily together as friends
Ngl
Kenji is the Goat, this sandwich looks bomb
Finally, some Kenji action! Waiting for your next book!
He's so pure 😍
Try something with pan fried kimchi. When kimchi is fried, it gets intense flavor.
kiwan82 we do a spaetzle dish with slow-cooked bacon and pan-fried kimchi at my restaurant!
Kimchi brine is genius! People! Please stop trimming chicken... This really grinds my gears as a Jamaican. It's very first world problems. You can eat everything on there so enjoy
Did you forget about the Americans currently expensing an obesity epidemic of proportions never seen in the history of human...they can cut the fat.
*KENJI LOPEZ ALT?*
*WHENS HE GONNA GET ON HIS MAIN?*
*I BET ITS A MINING PURE*
2:06 I've never seen someone whisk with that much vigor before
Love all your videos. Just ordered your book too. Thanks Chef, you rock
Omg this is the only thing I want for Christmas.
Who else watches Kenji's late night videos?
I want to eat at Kenji's restaurant so bad
Seems like a tonnes of spices, must be delicious
Kenji the OG
kenjiiiiiiiiiiiiiiiiiiiiiiii
My acid reflux kicked in just from watching this.
Kenji’s um Kimchi-brined um Fried um Chicken Sandwich.
Kenji's hair amirite
The King is Back!
"these are pretty big thighs so we'll stick with four" damn my man Kenji gettin freaky I see you
This recipe was amazing!
YOU CANNOT HATE GENJII!!
Frying in space will be scary. Hot oil flying aroundverywhere!!!
kenji makes art
I see Kenji, I click.
Wow Kenji' on Serious Eats! Looks great!
Watched his Korean rice cake video where he talks about this chicken and then this video shows up. The kenji verse is strong
Hot oil like Pizza Dough senses fear.
Looks soooo good.I'm in line and now I'm freaking hungry!
"I'm just that person who stand awkwardly behind while you two eat"... Yup! Anyone who cooks unique food for people whoeve never eaten it has felt the same way... I know I have... Faaar too many times to count
if the book has an improved recipe then i am buying the book
The music that starts playing when the biscuits come into frame...
Omg, these look amazing. WOW!
kenji is like the James bond of cooking
One important tip I would add is that, when you are dredging your chicken, you should keep a “wet hand” and a “dry hand.” The wet hand picks up the chicken in the brine and places it in the flour mixture, and the dry hand works the flour mixture into the chicken and places it into the oil. That way, you don’t create a batter on your hands that gums everything up and makes it harder to work (not to mention you waste some of the flour mixture when it sticks to your hand). Thanks for sharing this technique, Kenji!
I hope he can upload more vids on his own channel
Kenji Kenji Kenjiiiii! 🕺🏻🕺🏻🕺🏻
Is there any particular brand of kimchi you favour, Kenji?
Brand is meaningless when it comes to kimchi
I would love to make this for my sister and partner, however they are both vegetarian. I was thinking Seitan would be a good substitute (better than tofu which I worry would flal apart of brined too long). How long do you suggest brining the seitan? Is overnight too long? thanks this looks so so delicious.
We need kenji and Adam together !
I'm drooling
Take a shot of kimchi juice every time Kenji says 'umm'.
I need to try that sandwich
Who wants to listen Kenji speaking brazilian portuguese? =)
Definitely pre-Covid! Lol
Drink every time Kenji says "um." Death by alcohol poisoning 60 seconds into this video.
When coming up with the recipe, did you try 묵은지? I can see it being a little too intense, but you could tame it with a bit of honey.
Jamie Horan acidity would be really high, they need to be roasted
Rona yeah, but a little goes a long way. I wouldn’t put nearly as much as Kenji put on this sandwich.
Banging!! Go on my son!!
Any video for the biscuits?
I watched this and was like I am way too lazy to make this ... I wanna go to the restaurant
Throw some pickled onions on that sandwich
I noticed that Kenji says "um" a lot
Biting chicken sandwich same time so KINKY YOU KIDS!
Can I use this technique with oyster mushrooms in the place of chicken?
Okay so if you have ever cooked with gochujara you know that shit is hot and he has been dousing everything in it. I don't even want to know how inedibly spicy that sandwich is
I hope you stay Kenji
There was no hotness in this recipe until Stella walked in....
Bon Appetit released a t-shirt that says "The Dough Senses Fear"
Serious Eats needs to release a t-shit that says "Hot Oil Senses Fear"
I'm vegetarian and yet I was still waiting on this video since seeing the snapshot on Insta
I really want to do this, but holy hell that's a lot of work :D
I'm starting to lean toward trying skinless chicken for my fried chicken next time I make it. After a wet brine, I can never seem to get the skin crispy without a very long fry time which can dry out the chicken, and for a fried chicken sandwich I don't really like the firm texture I get from a dry brine.
It’s been a while, but the trick is to pat the chicken dry, then air dry it in the fridge uncovered. Make sure to flip it so both sides get dry. I usually put it in the fridge the night before, flip it in the morning, and cook it that evening. You may be dry brining too long if you get a big change in texture.
@@ytreece Thank you. That all makes a lot of sense. For some reason, whenever I think about leaving meat in the fridge uncovered, my brain always defaults to "and salt it, too". Never occurred to me to just not do that.
Kenji,
Should I pull the chicken below 165 so that as it rests it comes to the desired temp? Is there no worry of overcooking from pulling at 165 and then the residual heat rise? Looks delicious af btw.
It's chicken thighs, which are pretty hard to overcook. If it was chicken breast of white meat you'd want to pull it early so residual heat finishes it, but the high fat content in thighs keep them moist
Yeah, first response is correct. Brined thighs will still be juicy even if you fry them to 175 or higher.
I'm getting hungry.
kenjiiiiiiiiiiiiiii
lul did they like give Kenji make up or somethin he looks like he has 10 years taken off 😂
Can you guys help us out trying to master the korean fire noodle sauce with scorpion peppers
Yay kenji
7:43 is cartoon level over the top
Can't believe Jodie Foster came in and ate with you
how do you make kimchi mayo
YUM