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Here’s a Recipe for the North and South Korean Fried Chicken from Crash Landing on You

Warning: Spoilers ahead!

Welcome to our TED talk, where we argue that everybody’s current obsession Crash Landing on You is basically a food show. Every episode has at least one scene where the characters are eating, to drive plot points, and provide important background. Food is driven by culture, so in CLOY, it’s used to deepen the contrast between North Korea and South Korea. In the show’s depiction of the North, things are slow, handmade, and often, a portrayal of adaptation and survival. In the South, we get to see fast food built for convenience and the fast-pace of an urban capital like Seoul.

Ri Jyeong Chook.

While the show has an opus of dishes—from toasted rice (aka tutong) with sugar, to Captain Ri’s noodles and makeshift Korean BBQ, to Gu Seung-Jun’s salty porridge, and even those delicious clams with soju—the series standout star was probably Korean fried chicken. It’s an export almost as famous as BTS, and what we see our beloved characters eating the most. There’s that snowy cheesy chicken eaten by Se-Ri’s loyal assistant and insurance manager, the crispy, life-changing chicken loved so much by Company Five, and the North Korean version shared by our main couple when they experience their first fated snow together.

This chicken is our true oppa.

Because we couldn’t cook just one, we’ve tried our best to recreate BBQ Olive & Chicken’s crispy AF fried pieces served with Korean pickles, and the sweet, whole fried chicken that Yoon Se-Ri and Ri Jyeong Hyeok shared in Pyongyang. We hope you enjoy it as much as you enjoyed watching #RiRiCouple.

Crash Landing on You Fried Chicken


Whole Fried Chicken: North Korea

Total Time: 1 hour
Yield: 2-4 servings

Ingredients

  • 1 whole small chicken, spatchcocked
  • Salt, to taste
  • ½ cup all-purpose flour
  • 1 cup cornstarch or rice flour
  • 1 tbsp. soybean powder (or 2 tsp. turmeric)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 tsp. salt
  • ½ cup vodka
  • ½ cup water, cold
  • Oil, for frying
  • Dried parsley, for garnish
  • Coleslaw, for serving

Method

  1. Season chicken thoroughly with salt, then coat in flour.
  2. Tap to remove excess and set chicken aside.
  3. In a large bowl, whisk together rice flour, soybean powder, baking powder, baking soda, and salt until well incorporated.
  4. Whisk vodka and cold water into the dry ingredients until a thin batter forms.
  5. Heat oil in a large wok or skillet until the temperature comes up to about 350F.
  6. Dip the floured chicken into the batter then carefully lower into the hot oil.
  7. Fry until chicken is cooked through and golden, flipping halfway through, about 15-20 minutes.
  8. Remove the chicken from the oil and set on a baking sheet with a rack or paper towels to dry.
  9. Serve chicken with coleslaw and garnished with dried parsley.

Fried Chicken: South Korea

Total Time: 45 minutes
Yield: 2-4 servings

Ingredients

  • 1 cup rice flour
  • 1 tbsp. soybean powder (or 2 tsp. turmeric)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 tsp. salt
  • ½ cup vodka
  • ½ cup water, cold
  • 2 cups rice flour
  • 1 kg chicken wings and drumsticks
  • Oil, for frying
  • Dried parsley, for garnish
    Coleslaw, for serving

Method

  1. In a large bowl, whisk together rice flour, soybean powder, baking powder, baking soda, and salt until well incorporated.
  2. Whisk vodka and cold water into the dry ingredients until a thin batter forms.
  3. Add pieces of chicken to the batter and toss until covered.
  4. Add the battered pieces of chicken into a large bowl with the rice flour and toss until well coated.
  5. Heat oil in a large wok or skillet until the temperature comes up to about 350F.
  6. Carefully lower the dredged chicken into the hot oil.
  7. Fry until chicken is cooked through and golden, flipping halfway through, about 12-15 minutes.
  8. Remove the chicken from the oil and set on a baking sheet with a rack or paper towels to dry.

Difficulty

Easy

Serving Size

Active Time

Total Time

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