I was looking up new fried chicken ideas. My family found the southern fried chicken too overpowering (though I did love that), and already loves our regular fried chicken and the momofuku fried chicken too. But this one looked promising. Looked promising when I started, but failed to deliver 😦
I got the recipe from one site (with several good reviews actually) that combined canola oil, soy sauce, chili among a few to be the baste of the chicken marinade. It was a dip and coat kind of recipe, but I decided to marinate the chicken pieces for an hour.
I mixed canola oil, soy sauce, Korean gochujang paste, pepper, chili flakes, minced garlic. Taste and adjust. I was fine with the flavors and threw in the thawed out chicken pieces. After an hour, these were coated with flour and went straight to the cast iron pan with oil.
The flavors? They weren’t strong at all. They just made the chicken hella dark, which was ugly. But nothing significant or exciting in the flavors. 😦 At least it didn’t go to waste, but served as dark fried chicken instead. The only good thing that came up was that it inspired to make a filipino barbecue fried chicken that might be hella interesting 🙂
Chili Soy Fried Chicken Recipe
1 whole chicken, cut into serving pieces
1/2 cup canola oil
1/4 cup soy sauce
5 garlic cloves, minced
2 tablespoons of korean red pepper paste
about 1 tablespoon of fresh oregano
salt and pepper to taste
Marinade the chicken for about an hour. Remove excess marinade and coat in flour. Fry in the hot oil until cooked. 🙂