Name: Dale Talde’s Korean Fried Chicken with Kimchi Yogurt
Yield: 4 Servings
Ingredients: 1 cardamom pod; ½ teaspoon black peppercorns; ½ teaspoon whole coriander seeds; ½ teaspoon whole fennel seeds; 2 cups hot sauce, preferably Frank’s RedHot; 2 cups plain Greek yogurt; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon toasted sesame oil; ½ teaspoon chicken bouillon, crushed if cubed; ½ teaspoon garlic powder; ½ teaspoon ground turmeric; ½ teaspoon chili powder; ½ teaspoon paprika; 4 skin-on, boneless chicken thighs; 2 skin-on, boneless chicken breasts; 2 chicken wings; Vegetable oil (for frying; about 5 cups); 1½ cups rice flour, divided; 1 teaspoon kosher salt, plus more; ⅓ cup fish sauce (such as nam pla or nuoc nam); 1 teaspoon cayenne pepper; A spice mill or a mortar and pestle; a deep-fry thermometer

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The double-frying technique is the secret to a shatteringly-crisp crust; the first phase sets the spiced batter in place, the second lacquers the chicken with a sticky, crunchy outer layer. And the kimchi marinade? Well, it just makes everything taste better.

Recipe notes