Dale Talde's double-fried chicken recipe features a kimchi-yogurt marinade, key to keeping the chicken moist and flavorful. The marinade includes Frank's RedHot and ground turmeric. The chicken is first battered in rice flour and fried at 300°F for about 10 minutes. For the second fry, the chicken gets another rice flour batter coating seasoned with Korean chili flakes and fish sauce, and fried at 350°F for 6-8 minutes, resulting in extra crispy skin.
The recipe emphasizes a two-stage frying process. The first fry at a lower temperature cooks the chicken through, while the second fry at a higher temperature crisps the exterior. This technique is what makes the chicken exceptionally crispy.
Talde suggests serving the chicken with the leftover kimchi-yogurt marinade as a dipping sauce. The article also encourages adding various garnishes.
The accompanying video highlights the importance of Asian pantry staples, specifically mentioning oyster sauce.
We don't really need to spend much time explaining why fried chicken is amazing—that's household knowledge at this point. But, what if you could make fried chicken even better? That's what Dale Talde, chef-owner of Talde, Pork Slope, and Thistle Hill Tavern (all in Brooklyn) is here for. Meet... double fried chicken, which Talde claims will "change the way you do fried chicken forever."
His Korean-style fried chicken begins with a kimchi-yogurt marinade. Yogurt is your secret weapon here; it's key to keeping the chicken moist. Plus, this yogurt has everything from Frank's RedHot to ground turmeric in it—it's good stuff. After marinating the chicken and dipping it in a rice flour batter, the chicken gets its first fry at 300° degrees. After frying for about 10 minutes, the chicken is theoretically ready to eat. If you're pressed for time or just so excited to eat fried chicken, you could stop right here. It would taste great and you would be happy. But we don't just want your chicken great and for you to be happy. We want your chicken to taste exceptional and for you to be over-the-moon. So, calm those taste buds (have a beer?) and carry on.
For phase two, the chicken gets another dip in the rice flour batter, but now it's seasoned with Korean chili flakes and fish sauce, because yes, we are going there. The second fry is at 350°, a higher temperature than the first go-round, to really get the outside all crispy. After 6-8 minutes, you're good to go. Serve the chicken with the kimchi-yogurt marinade as a dipping sauce and go to town with your garnishes, says Talde (picture evidence below).
Oh wait, it's bonus video time! Here, Talde offers a brief primer on Asian pantry staples. For him, it's all about the oyster sauce.
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