Coqodaq Signature Korean Fried Chicken & Nuggets
ID: 14a8c891...
This recipe replicates the ultra-crispy, juicy Korean fried chicken and chicken nuggets served at NYC's famous Coqodaq. Using a meticulous process of overnight drying, a 24-hour brine, a custom wet batter that absorbs 50% less oil, and a signature triple-fry technique, it delivers the ultimate high-end crunch.
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🍳 Cooking Flow
Dry the butchered chicken overnight and then brine for 24 hours. → Do a low-temperature first fry to slowly cook the meat until tender. → Grind chicken breast with skin to shape nuggets, then dredge in dry flour. → Batter the pieces in an ice-cold wet batter and deep fry for a second time. → Glaze if desired, and perform a third flash fry to maximize crunchiness.
Cooking Steps
Brief Cooking Order
Dry the butchered chicken overnight and then brine for 24 hours. → Do a low-temperature first fry to slowly cook the meat until tender. → Grind chicken breast with skin to shape nuggets, then dredge in dry flour. → Batter the pieces in an ice-cold wet batter and deep fry for a second time. → Glaze if desired, and perform a third flash fry to maximize crunchiness.
Introduction
This recipe replicates the ultra-crispy, juicy Korean fried chicken and chicken nuggets served at NYC's famous Coqodaq. Using a meticulous process of overnight drying, a 24-hour brine, a custom wet batter that absorbs 50% less oil, and a signature triple-fry technique, it delivers the ultimate high-end crunch.
Step 1
Butcher the fresh whole chickens into parts. Lay them out on a sheet tray with a wire rack and dry them in the refrigerator overnight.
Step 2
Prepare the brining solution. Submerge the dried chicken parts into the brine and let them marinate in the refrigerator for 24 hours.
Step 3
Perform the first fry (initial fry) at a low temperature to slowly cook the meat, making the flesh of the chicken tender. Shake off excess oil and let cool.
Step 4
For the chicken nuggets: grind or finely chop chicken breast meat mixed with chicken skin for fat. Shape into nuggets and coat thoroughly in the dry dredge mix.
Step 5
Prepare the wet batter by mixing the flour/starch blend with ice water. Ensure the batter remains ice-cold by placing the bowl over an ice bath.
Ingredients List
Important Notes
The temperature of the wet batter is critical: keeping the batter ice-cold creates a temperature shock in the hot oil, yielding an exceptionally crispy crust.
Adding a small amount of turmeric to the batter enhances the rich golden-brown color without altering the overall flavor profile.
Grinding chicken skin into the chicken breast mixture for nuggets adds essential fat that keeps the breast meat incredibly juicy.
Shaking the frying baskets vigorously after each fry ensures the chicken remains dry and prevents sogginess from trapped oil.
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