Momofuku’s Signature Fried Chicken

Momofuku Fried Chicken is more than just a dish; it’s a culinary revelation that redefines what fried chicken can be. Crafted by the visionary chef David Chang, this recipe introduces an innovative method where chicken is gently steamed before being fried to golden perfection, then bathed in a vibrant, Korean-inspired vinaigrette. The result? Unfailingly crisp, impossibly juicy, and profoundly flavorful chicken that’s also naturally gluten-free. Prepare to embark on a gastronomic journey that promises to leave you—and anyone lucky enough to share it—craving more.

The Genius Behind Momofuku’s Fried Chicken

Chef David Chang, renowned for his Momofuku Noodle Bar in Manhattan, developed this unique fried chicken approach to elevate a beloved comfort food to an art form. His method starts with steaming the chicken until it’s just cooked through, followed by a quick, high-heat fry that focuses solely on achieving an exquisitely crisp and deeply browned exterior. This dual-cooking process is the cornerstone of the recipe’s success, delivering a distinct texture and flavor profile unmatched by traditional frying methods.

One of the key elements contributing to the chicken’s remarkable color and flavor is the sugar-infused brine. This brine not only tenderizes the chicken and infuses it with taste but also ensures it browns quickly and beautifully during frying. The short time the chicken spends in the hot oil means a less greasy, more manageable cooking experience for the home chef, making it entirely feasible to prepare this gourmet dish even on a busy weeknight. The ingredients are purposefully few, simple, and naturally gluten-free, allowing the pure, unadulterated taste of the chicken to shine through, further enhanced by an unforgettable Korean-inspired vinaigrette.

Why Steam Chicken Before Frying? Unlocking Unparalleled Crispness and Tenderness

The concept of steaming chicken before frying might seem counterintuitive to many. After all, isn’t steam associated with moisture, and moisture the enemy of crispiness? In conventional wisdom, yes. However, Chef Chang’s brilliance lies in understanding that while steam introduces moisture, it also initiates a crucial process: rendering fat. By gently steaming the chicken, a significant amount of the fat just beneath the skin is rendered out *before* it even touches the hot oil. This pre-rendering prepares the skin for maximum crispness, allowing it to dehydrate and become incredibly delicate and shatteringly crunchy during the brief frying stage.

This technique dramatically shortens the actual frying time, as the chicken is already cooked internally. The fryer’s role is transformed from cooking the meat to simply perfecting the exterior. This stands in contrast to methods like air-drying chicken skin in the refrigerator overnight to achieve a similar effect. While effective, the steaming method offers a much faster route to the desired result, providing both efficiency and superior texture. The rendered fat also means the final product is less greasy, offering a lighter yet equally satisfying indulgence. This innovative two-step cooking process ensures a perfect balance: a marvelously crisp skin that crackles with every bite, encapsulating profoundly tender and juicy meat within.

The Momofuku Fried Chicken Recipe

Momofuku’s Fried Chicken

This Momofuku fried chicken recipe involves steaming the chicken before frying, then dousing it in a distinctive Korean-inspired vinaigrette. The result is an incredibly crisp exterior and wonderfully tender interior. It’s a truly ingenious and naturally gluten-free creation.

Recipe by David Leite, Adapted from David Chang and Peter Meehan

Course:
Mains

Cuisine:
Asian

Servings:
2 to 4 servings

Calories:
895 kcal

Prep Time:
20 minutes

Cook Time:
1 hour 15 minutes

Total Time:
4 hours 35 minutes (includes brining and chilling)

Equipment

• Deep-fry or candy or instant-read thermometer
• Large container with a lid or large freezer bag
• Steamer basket (bamboo or metal) and pot
• Cooling rack
• Deep skillet or Dutch oven for frying
• Paper towels or brown paper bag for draining
• Large mixing bowl for tossing with vinaigrette

Ingredients

• 4 cups lukewarm water
• 1/2 cup granulated sugar
• 1/2 cup kosher salt
• One (3- to 3 1/2-pound) chicken, cut into 4 or 8 pieces (see notes for cutting advice)
• 4 cups grapeseed or other natural cooking oil (e.g., canola, peanut) for frying
• Octo Vinaigrette (prepared separately)

Instructions

1. Prepare the Brine: In a large container with a lid or a sturdy, large freezer bag, combine the lukewarm water, granulated sugar, and kosher salt. Stir diligently until both the sugar and salt are completely dissolved. Ensure the chicken pieces are thoroughly patted dry with paper towels—this helps them absorb the brine more effectively. Add the chicken pieces to the prepared brine, ensuring they are fully submerged. Cover the container or seal the bag tightly and refrigerate for a minimum of 1 hour, but no longer than 6 hours. Brining helps to season the chicken throughout and ensures it remains incredibly juicy.

2. Steam the Chicken: Set up your steamer on the stove. If using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking. Remove the chicken from the brine, discarding the liquid thoroughly (do not rinse the chicken). Arrange the chicken pieces in the steamer basket. For optimal steaming, place denser pieces like legs and thighs on the bottom layer of a stacking steamer, and breasts on the top. Turn the heat to medium, bringing the water to a gentle boil for steam. Place the lid on the steamer, but leave it slightly ajar to allow some steam to escape, preventing the chicken from becoming overly saturated. Steam the chicken for approximately 40 minutes, or until cooked through. Once steamed, immediately transfer the chicken to a cooling rack to cool down at room temperature. Then, without covering, place the chicken (still on the cooling rack) in the refrigerator for at least 2 hours, or ideally, overnight. This chilling period is crucial for the skin to dry out further, contributing to ultimate crispness.

3. Bring to Room Temperature: At least 30 minutes before you plan to fry, remove the chilled chicken from the refrigerator. Allowing it to come closer to room temperature ensures more even cooking and helps prevent the oil temperature from dropping too drastically when the chicken is added.

4. Fry the Chicken: In a deep skillet, Dutch oven, or a deep fryer, pour enough grapeseed or other natural cooking oil so that the chicken pieces can be mostly submerged. Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature precisely. Carefully fry the chicken in batches to avoid overcrowding the pan and dropping the oil temperature. Fry each batch, turning once, until the skin achieves a deep, rich brown color and is exceptionally crisp, typically 6 to 8 minutes per batch. The chicken is already cooked internally, so this step is all about developing that perfect fried exterior. Remove the fried chicken to a plate lined with paper towels or a cut-up brown paper bag to drain any excess oil. This helps maintain crispiness.

5. Serve with Vinaigrette: If you haven’t already, carve the chicken pieces as desired: separate the wing from the breast, halve the breast, and cut through the knee joint to separate the thigh from the drumstick. Place the hot, crispy chicken in a large mixing bowl. Generously toss the chicken with the prepared Octo Vinaigrette until each piece is beautifully coated. Serve immediately and enjoy this extraordinary fried chicken experience!

Adapted From

Momofuku

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Nutrition

Serving: 1 portion
Calories: 895 kcal
Carbohydrates: 50 g
Protein: 45 g
Fat: 57 g
Saturated Fat: 12 g
Monounsaturated Fat: 28 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 28486 mg
Sugar: 50 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips for Mastering Momofuku Fried Chicken

• Don’t Skip the Brine: The brine is non-negotiable for tender, seasoned chicken. The sugar in the brine is crucial for that deep, beautiful browning during frying. Stick to the recommended brining time for best results – too short, and the flavor won’t penetrate; too long, and the chicken can become too salty.
• Steaming is Key: While it might feel like an extra step, steaming is the secret weapon for succulent meat and skin prepped for ultimate crispness. It renders fat and pre-cooks the chicken, making the frying stage quicker and more efficient.
• Chilling for Crispness: After steaming, chilling the chicken uncovered in the refrigerator allows the skin to dry out, which is vital for achieving that coveted shatteringly crisp texture when fried. Don’t rush this step!
• Oil Temperature Matters: Maintaining the correct oil temperature (350°F / 175°C) is paramount for perfectly fried chicken. If the oil is too cool, the chicken will absorb too much oil and be greasy. If it’s too hot, the outside will burn before the interior has a chance to crisp. A reliable deep-fry thermometer is your best friend here.
• Fry in Batches: Resist the urge to overcrowd your skillet. Frying in small batches helps maintain the oil temperature and ensures each piece gets adequate space to brown evenly and become truly crispy.
• The Octo Vinaigrette is a Must: While the chicken is delicious on its own, the Korean-inspired Octo Vinaigrette is what truly defines this dish. Its sweet, tangy, and savory notes cut through the richness of the fried chicken, adding a layer of complexity and freshness that elevates the entire experience. Make sure to have it ready!
• Cut Size: As noted by one of our recipe testers, while cutting the chicken into 8 pieces works, keeping it in 4 larger pieces might minimize shrinkage during steaming and keep the pieces more substantial. Experiment to find your preference!

What Our Recipe Testers Loved

The Momofuku Fried Chicken recipe has consistently garnered enthusiastic reviews from our diverse team of recipe testers, many of whom declared it a “keeper” and even “Crack Chicken” due to its addictive qualities. Here’s a summary of their insights and experiences:

• Unrivaled Crispness and Tenderness: Testers consistently praised the chicken for its “unfailingly crisp-skinned on the outside and tender within.” Sofia Reino exclaimed, “I could not believe how crispy it became, even with the vinaigrette, which was surprising as the two blended beautifully.” This perfectly balances the moist interior, a direct benefit of the steaming method.
• The “Octo Vinaigrette” is a Game Changer: The Korean-inspired vinaigrette was a standout, described as “truly exemplary” and “a hauntingly familiar concoction.” Natalie Reebel found it “sweet, tangy, and light, with a delicate flavor that doesn’t add greasiness,” noting, “We just kept adding the sauce to our chicken as we ate.” Many testers agreed the vinaigrette would be “great on almost anything.”
• Surprisingly Easy and Worth the Effort: Despite the multi-step process, testers like Jo Ann Brown found it “ridiculously easy.” While Joan Osborne initially “debated marking this as a TC since there are quite a few steps and waiting periods,” her family “happily devoured the results,” agreeing “it’s worth the extra effort.” The ability to prepare components ahead of time makes it a feasible weeknight meal, as Natalie Reebel pointed out.
• Deep Flavor and Gluten-Free Appeal: The simple brine was highlighted for keeping the chicken “succulent and moist.” Debra K. aptly summed up the dish’s allure by calling it “Crack Chicken,” acknowledging Chef Chang’s knack for creating irresistibly delicious food. The naturally gluten-free aspect also makes it accessible to more diners.
• Flexibility and Customization: Testers explored variations, such as using serrano chile when bird’s eye chiles were unavailable. Tammori Petty even wondered about a light dusting of flour, though the skin remained crispy without it. Julie Dreyfoos regretted not trying the vinaigrette initially but vowed there “will be a next time.”
• Preference for Meat Type: Interestingly, Sofia Reino, a self-proclaimed dark meat eater, found herself preferring the breast meat in this recipe, highlighting how the cooking method can enhance different cuts of chicken.

The overwhelming consensus is that Momofuku Fried Chicken is a unique and incredibly rewarding dish that delivers on its promise of unparalleled crispiness and flavor, making it a firm favorite among those who try it.

Chef David Chang’s Momofuku Fried Chicken is a testament to innovative cooking, transforming a classic into something extraordinary. By combining the gentle art of steaming with the quick intensity of frying and finishing it with a bold, tangy vinaigrette, this recipe offers a fried chicken experience like no other. Whether you’re a seasoned home cook or looking to impress, this detailed guide provides everything you need to recreate this iconic dish in your own kitchen. Prepare for crispy skin, tender meat, and an explosion of flavor that will undoubtedly make this a regular in your culinary repertoire.