Welcome to our TED talk, where we argue that everybody's current obsession Crash Landing on You is basically a food show. Every episode has at least one scene where the characters are eating, to drive plot points, and provide important background. Food is driven by culture, so in CLOY, it's used to deepen the contrast between North Korea and South Korea. In the show's depiction of the North, things are slow, handmade, and often, a portrayal of adaptation and survival. In the South, we get to see fast food built for convenience and the fast-pace of an urban capital like Seoul.
While the show has an opus of dishes—from toasted rice (aka tutong) with sugar, to Captain Ri's noodles and makeshift Korean BBQ, to Gu Seung-Jun's salty porridge, and even those delicious clams with soju—the series standout star was probably Korean fried chicken. It's an export almost as famous as BTS, and what we see our beloved characters eating the most. There's that snowy cheesy chicken eaten by Se-Ri's loyal assistant and insurance manager, the crispy, life-changing chicken loved so much by Company Five, and the North Korean version shared by our main couple when they experience their first fated snow together.
Because we couldn't cook just one, we've tried our best to recreate BBQ Olive & Chicken's crispy AF fried pieces served with Korean pickles, and the sweet, whole fried chicken that Yoon Se-Ri and Ri Jyeong Hyeok shared in Pyongyang. We hope you enjoy it as much as you enjoyed watching #RiRiCouple.
Ingredients
North Korea: Whole Fried Chicken
- 1 whole small chicken, spatchcocked
- salt, to taste
- ½ cup all-purpose flour
- 1 cup cornstarch or rice flour
- 1 tbsp soybean powder or 2 tsp turmeric
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp salt
- ½ cup vodka
- ½ cup cold water
- neutral oil, for frying
- dried parsley, for garnish
- coleslaw, for serving
South Korea: Fried Chicken
- 1 cup rice flour
- 1 tbsp soybean powder or 2 tsp turmeric
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp salt
- ½ cup vodka
- ½ cup cold water
- 1 kg chicken wings and drumsticks
- 2 cups rice flour
- neutral oil, for frying
- Korean white radish pickles, for serving
Make North Korea's Whole Fried Chicken
Prepare chicken: Place spatchcocked chicken in a bowl and season thoroughly with salt. Add all-purpose flour and coat chicken all over. Tap to remove excess and set aside.
Prepare for frying: Heat oil in a large wok or heavy-bottomed pot to 350°F.
Make batter: Combine rice flour, soybean powder or turmeric, baking powder, baking soda, and salt in a large bowl. Whisk until well incorporated. Add vodka and cold water into the dry ingredients. Whisk until a thin batter forms.
Fry chicken: Once the oil is hot, dip floured whole chicken into the wet batter. Carefully lower into the hot oil and fry, flipping halfway through, until chicken is golden and cooked through, about 15–20 minutes. Set fried chicken on a metal rack or on paper towels to drain excess oil. Garnish with dried parsley and serve with coleslaw.
Make South Korea's Fried Chicken
Prepare for frying: Heat oil in a large wok or heavy-bottomed pot to 350°F.
Make batter: Combine rice flour, soybean powder or turmeric, baking powder, baking soda, and salt in a large bowl. Whisk until well incorporated. Add vodka and cold water into the dry ingredients. Whisk until a thin batter forms.
Prepare chicken: Add chicken wings and drumsticks to the wet batter, tossing to coat. Add rice flour to a large bowl or baking sheet. Dredge battered chicken in the rice flour until fully coated.
Fry chicken: Add chicken in batches and cook until golden brown and crispy, about 12–15 minutes. Set fried chicken on a metal rack or on paper towels to drain excess oil. Serve with pickled white radish.
