Kenji's Kimchi-Brined Fried Chicken Sandwich | Serious Eats

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.
FULL STORY: www.seriouseats.com/2019/07/k...
Kenji's channel: / @jkenjilopezalt
Four Secrets to Improving Any Fried Chicken Recipe: www.seriouseats.com/2015/07/f...
Our favorite wok for frying: amzn.to/32EkqUK
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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.

[@matts.athletics]

Serious Eats and Bon Appétit have honestly replaced the Food Network for me. I just love them so much!

[@1013VS]

Food Network has nothing to do with food these days.

[@HowToMakeDinner]

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!

[@vangrindz8650]

Bon Appétit is slowly turning into Food Network, thanks to lots of recent gimmicky episodes focusing more on the personalities than the food.

[@HowToMakeDinner]

VanGrindz yeah that pancake art episode was a step too far...

[@dudakoff1000]

BA is pretty garbo when it comes to actual food and education

[@Chrisanthropology]

i can’t believe it’s actually happened. the stars have aligned to bring us kenji AND stella in one video?!

[@ThiagoLobato]

Arent they a couple?

[@what-es9jh]

no lol

[@l4d2_ellis20]

@@ThiagoLobato No. Stella's last name is Parks and Kenji took his wife's name which is Lopez.

[@dutchr4zor]

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".

[@HowToMakeDinner]

Haha it's pretty much the truth isn't it!

[@paulamsden8420]

He's not wrong.

[@epiccollision]

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.

[@user-lm9oq6yw6n]

@@epiccollision you're a just not good enough.

[@jrs89]

I think it's because Kenji experiments and aggressively tests everything.

[@luandyelam6097]

"Hot oil senses fear" Well said man 😂

[@alexreinking]

Always a good day when Kenji's back in action! :)

[@HowToMakeDinner]

Big time!

[@kylerodgers3608]

2:03 If I was as confident as the way you mix those ingredients I’d be winning at life

[@ACE7O2]

9:27 Before Covid 19: How cute After Covid 19: Wtf are they doing?

[@kayj4657]

Haha 😂

[@nathanhill9208]

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.

[@itsmederek1]

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.

[@epiccollision]

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)

[@chilldude30]

Comment aged well now he was over 1 million subs on KZbin.

[@angrygopher]

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.

[@Greenman422]

That Ed Levine guy was drunk af.

[@Ghonosyphlaids]

The collab we desperately wanted but never knew we could have. And a bonus Ed!

[@bensmith7536]

Oh HELL yes.... been waiting for a visual on this !!!

[@HowToMakeDinner]

It looks insanely good. I'll take the bun version, then have a side of biscuit with butter.

[@aedean]

Kenji is the best! Walks the walks and talks the talk.

[@Buding66]

oh mah gahd, Stella and Kenji together!!! The gods have shined upon us!

[@p0331546]

Bon Appetit and Serious Eats should make a collab! Brad and Claire, Kenji and Stella!

[@DavidSuen11]

cook off

[@elkratzador5555]

Im making this for the second time today, it's so ridiculously good

[@vladimirarellano3715]

I love how Kenji seasoned the chicken afterwards he new a lil something was off so he fixed it real quick

[@noelcleary9839]

Love all your videos. Just ordered your book too. Thanks Chef, you rock

[@purifieddrinkingwater3325]

Thank you Kenji for saying it's southern fried chicken with Korean flavors and not Korean fried chicken!!

[@ZacchAttacked]

This recipe is incredible

[@parachute3725]

Looking great Kenji! 💪🏽💪🏽

[@jeounghh87]

Our boy Kenji's back!

[@plaidomelette4358]

Omg this is the only thing I want for Christmas.

[@jackpast]

Haven’t eaten breakfast yet...my mouth is watering!!

[@BathTubNZ]

Wow Kenji' on Serious Eats! Looks great!

[@mrchillyphilli]

The King is Back!

[@PaulEgan1]

Brad and Claire got some competition!

[@HowToMakeDinner]

Just watch. There will be a mashup sometime soon when all four of them are together!

[@jinjinichi9602]

smack down!!!!!

[@AMHK1024]

Kenji and most of the Serious Eats crew blow Brad and Claire out of the water.

[@fingerbottom]

Except that I made this recipe and it was extremely disappointing. Mediocre at best. Every BA recipe I've made has been fantastic.

[@royal3880]

Looks soooo good.I'm in line and now I'm freaking hungry!

[@sundawg911]

Omg, these look amazing. WOW!

[@Nandu2794]

This recipe was amazing!

[@DafuQ83]

I wanna be friends with him and cook happily together as friends Ngl

[@vikingrbeerdserkr8406]

Holy frack'n layers of flavour! I want ....

[@zepplin5781]

Kenji is the Goat, this sandwich looks bomb

[@koplandavid]

He's so pure 😍

[@misterturkturkle]

*KENJI LOPEZ ALT?* *WHENS HE GONNA GET ON HIS MAIN?* *I BET ITS A MINING PURE*

[@yahtadi5152]

Here fast when i see kenji back in action

[@TheMusicLeak]

kenji makes art

[@razorgarf]

Seems like a tonnes of spices, must be delicious

[@radityaamandra7029]

Hoorayy!!!! Kenji's Back!!! In the TEST KITCHEN!!!!!!!!!!

[@yoo131]

I'm drooling

[@bucketcentral9860]

Who else watches Kenji's late night videos?

[@MrNobbless]

I want to eat at Kenji's restaurant so bad

[@benschoenbachler]

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.

[@artwaltz4456]

I think Kenji simply mixes it into his two minute mayonnaise, it looks like it has a tartar sauce consistency to it.

[@vizigr0u]

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

[@JC-wv7om]

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.

[@shermaynebrown5165]

@@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????

[@Pammellam]

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

[@ch3xmix]

2:06 I've never seen someone whisk with that much vigor before

[@revmotor]

I need to try that sandwich

[@TheGreenleaf247]

Finally, some Kenji action! Waiting for your next book!

[@kiwan5425]

Try something with pan fried kimchi. When kimchi is fried, it gets intense flavor.

[@JKenjiLopezAlt]

kiwan82 we do a spaetzle dish with slow-cooked bacon and pan-fried kimchi at my restaurant!

[@mugensamurai]

Emhmm, Kenji you made an incredible sandwich. Emhmm I just can't express myself enough how much I love this recipe. Emhmm, Thanks!

[@valentinn3507]

I - eeeehm - totally - eehm- feel you

[@darakhan9856]

The music that starts playing when the biscuits come into frame...

[@theodorelong9762]

Watched his Korean rice cake video where he talks about this chicken and then this video shows up. The kenji verse is strong

[@HIT029]

if the book has an improved recipe then i am buying the book

[@HIT029]

kenji is like the James bond of cooking

[@monikique]

Can I use this technique with oyster mushrooms in the place of chicken?

[@grahamruddock6462]

Banging!! Go on my son!!

[@bigh1708]

I really want to do this, but holy hell that's a lot of work :D

[@dontsleephungry716]

I hope he can upload more vids on his own channel

[@souffka]

"these are pretty big thighs so we'll stick with four" damn my man Kenji gettin freaky I see you

[@Trystaticus]

kenjiiiiiiiiiiiiiiiiiiiiiiii

[@greenergrass4479]

Kenji the OG

[@mohamedsharif9736]

Any video for the biscuits?

[@ninnusridhar]

"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

[@devak18]

I see Kenji, I click.

[@joshuagwynne3090]

Hot oil like Pizza Dough senses fear.

[@100nujabes]

Take a shot of kimchi juice every time Kenji says 'umm'.

[@robertwidner9937]

Kenji's hair amirite

[@michaelfortini3236]

I hope you stay Kenji

[@suddieparry3940]

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

[@epiccollision]

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.

[@olliepopAMV]

We need kenji and Adam together !

[@hugomonterrubio197]

kenjiiiiiiiiiiiiiii

[@kevindinh418]

wait...how do you make the kimchi mayo?

[@stocktonnash]

Kenji’s um Kimchi-brined um Fried um Chicken Sandwich.

[@ThePinkChilli]

Kenji Kenji Kenjiiiii! 🕺🏻🕺🏻🕺🏻 Is there any particular brand of kimchi you favour, Kenji?

[@trex1448]

Brand is meaningless when it comes to kimchi

[@bellfitsu]

YUM

[@greenergrass4479]

Can you guys help us out trying to master the korean fire noodle sauce with scorpion peppers

[@bettyescookingchannel]

I'm getting hungry.

[@Mungul777]

how do you make kimchi mayo

[@YBenjamin1996]

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.

[@ThiagoLobato]

Who wants to listen Kenji speaking brazilian portuguese? =)

[@kvuk18]

Biting chicken sandwich same time so KINKY YOU KIDS!

[@edwardssistershands]

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.

[@skylarkesselring6075]

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

[@JKenjiLopezAlt]

Yeah, first response is correct. Brined thighs will still be juicy even if you fry them to 175 or higher.

[@Seven7ails]

Definitely pre-Covid! Lol

[@ankbonde2]

YOU CANNOT HATE GENJII!!

[@chinhungho]

I watched this and was like I am way too lazy to make this ... I wanna go to the restaurant

[@SuperJmao]

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.

[@rona2524]

Jamie Horan acidity would be really high, they need to be roasted

[@SuperJmao]

Rona yeah, but a little goes a long way. I wouldn’t put nearly as much as Kenji put on this sandwich.

[@ghopk3]

Kenji :D

[@tom_something]

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.

[@ytreece]

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.

[@tom_something]

@@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.

[@wnickelson]

Drink every time Kenji says "um." Death by alcohol poisoning 60 seconds into this video.

[@sonofmann]

Throw some pickled onions on that sandwich

[@jimmyrrpage]

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"

[@magicalmanfromwonder]

Frying in space will be scary. Hot oil flying aroundverywhere!!!

[@genzananiri9831]

would turkey thighs in my freezer work for this?

[@ovocow9512]

My acid reflux kicked in just from watching this.

[@wrathika]

I'm vegetarian and yet I was still waiting on this video since seeing the snapshot on Insta

[@TeamSlow]

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!

[@KurticusZen]

Kenji is back from the war!

[@Gagakki]

I noticed that Kenji says "um" a lot

[@wilsonon]

How long does gochujang last ? Help

[@JKenjiLopezAlt]

wilson vichario basically forever in the fridge.

[@natalieschuster9515]

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