Condé Nast Entertainment ​

Servings: 10

Ingredients

	2 cardamom pod
	1 teaspoon black peppercorns
	1 teaspoon whole fennel seeds
	4 cups hot sauces, preferably frank’s redhot
	1 teaspoon whole coriander seeds
	4 cups plain greek yogurt
	1/4 cup fish sauces (such as nam pla or nuoc nam)
	2 tablespoons toasted sesame oil
	1 teaspoon chicken bouillon, crushed if cubed
	1 teaspoon garlic powder
	1 teaspoon ground turmeric
	1 teaspoon chili powder
	1 teaspoon paprika
	8 skin-on, boneless chicken thighs
	4 skin-on, boneless chicken breasts
	4 chicken wings
	vegetable oil (for frying; about 5 cups)
	3 cups rice flour, divided
	2 teaspoons kosher salt, plus more
	2/3 cup fish sauces (such as nam pla or nuoc nam)
	2 teaspoons cayenne pepper
	a spice mill or a mortar and pestle; a deep-fry thermometer

Directions

Step 1 Toast cardamom pod, peppercorns, coriander seeds, and fennel seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool.

Step 2 Break open cardamom pod to eliminate seeds; discard pod. Finely grind cardamom seeds and the other toasted spices in a spice mill.

Step 3 Whisk hot sauce, yogurt, fish sauce, sesame oil, chicken bouillon, garlic powder, turmeric, chili powder, paprika, and toasted spice mixture in a medium bowl to blend.

Step 4 Do ahead: Kimchi yogurt could be made 4 days ahead. Cover and chill.

Step 5 Place chicken in a sizable bowl and add half of the kimchi yogurt; turn to coat. Chill at least 4 hours or more to 4 days. Reserve remaining kimchi yogurt for serving.

Step 6 Fit a sizable cast-iron skillet or Dutch oven with a thermometer; pour in oil to a depth of just one 1” and heat over medium-high heat until a thermometer registers 300°.

Step 7 Whisk ¾ cup rice flour, 1 tsp. salt, and 1 cup water in a sizable bowl until completely smooth. Remove chicken from marinade, wiping off excess together with your hands. Increase batter, embracing coat. Employed in batches, carefully add chicken to skillet and fry, turning often to keep it from sticking, until golden brown and an instant-read thermometer inserted into the thickest part of pieces registers 160° for breasts and wings and 165° for thighs, 10-12 minutes. Transfer to a wire rack set in the rimmed baking sheet and let cool.

Step 8 Increase oil temperature to 350°. Whisk fish sauce, cayenne, remaining ¾ cup rice flour, and ¾ cup water in a sizable bowl until completely smooth. Employed in batches, add fried chicken and turn to coat, then carefully add chicken to skillet and fry, turning often to avoid it from sticking, until golden brown and an instant-read thermometer inserted into the thickest part of pieces registers 160° for breasts and wings and 165° for thighs, 6-8 minutes. Serve chicken with reserved kimchi yogurt for dipping.

Step 9 Do ahead: Chicken could be fried for the very first time one day ahead. Cover and chill. Bring to room temperature before frying the next time.