Клео Коул - Roast Mortem

Step 3 —When room temperature, stir in the lime juice and carrots. Store by refrigerating in a plastic container.

An emerging foodie trend these days in New York City is the enjoyment of Korean fried chicken (Yangnyeom Dak) , which landed on the U.S. East Coast circa 2007 and began to spread. In Korea, this dish is prepared from whole chickens cut up into bite-sized bits, which are then fried for crispy consumption in karaoke bars and pubs with beer or soju . Here in America, Korean fried chicken is prepared with wings or drumsticks, seldom the whole chicken.

Clare has created a very simple version of Korean fried chicken for the American kitchen, using a technique she honed making Buffalo chicken wings. (You can find Clare’s recipe for Buffalo wings at www.coffeehousemysteries.com .) The creation of the glaze came out of Clare’s long experience of making homemade syrups for her coffeehouse drinks. (See the Recipes & Tips section of my eighth Coffeehouse Mystery, Holiday Grind, for an array of homemade coffeehouse syrup recipes.)

If you’re feeling adventurous (gastronomically speaking) and would like to seek out the authentic Korean ingredients for which Clare has created substitutions, then follow the instructions at the end of the recipe. But remember, the secret to Korean fried chicken is its crunchy crispness, created by the double-frying process. For delicious complements to this dish, try Sweet and Tangy Thai-Style Coleslaw, page 331, or a pile of sweet potato fries.

Makes 24 pieces

10-12 chicken wings, cut into thirds, discarding tips

½ cup all-purpose flour

⅔ cup cornstarch

Salt and pepper, to taste

2 cups water

1⅓ cups dark brown sugar, packed

½ cup ketchup

½ cup soy sauce

1 tablespoon Worcestershire sauce

4-6 garlic cloves, minced

Oil, for frying (peanut, canola, or vegetable)

Step 1 — Prepare the chicken:Cut the wings into three pieces at the joints and discard the tips (or save and use for making chicken stock). Combine the flour, cornstarch, and salt and pepper in a bowl. Dredge chicken pieces through the mix, coating thoroughly.

Step 2 — Make the glaze:Place the water and sugar in a medium saucepan and bring to a boil over medium-high heat. Add ketchup and whisk until the ingredients are blended. Simmer for 15-20 minutes. Mixture should thicken. Finally, add soy sauce, Worcestershire sauce, and garlic and simmer for another 3-5 minutes.

Step 3 — Double fry the chicken:In a large skillet, heat the oil until rippling (or until a droplet of water bounces along the surface. In an electric skillet, the oil should be about 350° F). Gently add the wing pieces and cook for 7-9 minutes, turning once. Remove chicken from oil and let cool on a rack for 10 minutes. (Make sure the chicken dries in a single layer — using the rack lets the air circulate around each wing.) Fry a second time for an additional 7-9 minutes, until golden brown and very crisp.

Step 4 — Coat the chicken:Drain the refried chicken on a rack over paper towels for a few minutes. Place the prepared glaze in a clean skillet and warm over a low heat. When the glaze begins to bubble, roll the chicken pieces in the mixture until the chicken wings are thoroughly coated.

Note: Right after cooking, the chicken will be delightfully sticky. If you prefer a drier glaze, simply place the wings in a single layer on a foil-covered sheet pan and warm in a preheated 350° F oven for 8-10 minutes.

Authentic Korean Flavor:This recipe is a good copycat of the soy-garlic wings served at the UFC Korean fried chicken stores in New York City. If you’re after an even more authentic Korean flavor, substitute 1 tablespoon myulchi aecjeot (Korean anchovy sauce) for the tablespoon of Worcestershire sauce. And use Korean brand dark soy sauce.

This is the recipe that Clare noticed James Noonan cooking in his firehouse kitchen. (She suggested he add a bit of cayenne to kick up the flavor, which you certainly can, too, if you like.)

While Georgia’s trademark Vidalia onions are the classic onion to use in this recipe, any sweet onion will work just fine. A sweet onion contains less sulfur and more sugar and water than other onions so it’s milder and gentler on the palate. Sweet onions are grown in many places other than the state of Georgia, including Texas (Texas Sweets), California (Imperial), Washington/ Oregon (Walla Walla, by way of seeds from Italy), and Chile/ South America (OsoSweet). One last note from James’s recipe file: Caramelized Bacon Bits (page 336) make an outrageously good added topping for this dish, as well as for his Triple-Threat Firehouse Penne Mac ’n’ Cheese (page 337).

Makes 6 servings (fills a 2-quart casserole dish)

6 tablespoons butter

5 large sweet onions, thinly sliced

2 tablespoons Wondra flour (see note)

1 tablespoon ground, dry, or powdered mustard (all three are the same!)

1 cup whole milk

1 cup mild cheddar cheese, grated, plus extra for topping

⅔ cup bread crumbs, plus extra for topping

1 cup Caramelized Bacon Bits (page 336), optional

Step 1 — Sauté the onions:Preheat oven to 375° F. Melt 3 tablespoons of the butter in a large shallow pan. Toss in the onions and sauté. When they appear soft and translucent (but not brown), remove the onions from the heat. (This will take roughly 8-10 minutes.)

Step 2 — Make an easy cheese sauce:In a small saucepan, melt the remaining 3 tablespoons of butter. Stir in the Wondra flour and mustard. Slowly stir in the milk, then add the cheese. (Note: Do not add these two ingredients together — first the milk, then the cheese!). Simmer for 1-2 minutes. When the sauce thickens, it’s ready to use. Remove from heat.

Step 3 — Assemble and bake:In a 2- or 3-quart casserole or baking dish, layer the onions, cheese sauce, and bread crumbs. (The bread crumbs will help absorb excess moisture released from the onions during baking.) After the final layer of cheese sauce, sprinkle some extra cheese and bread crumbs on top. Bake 30-45 minutes. If using Caramelized Bacon Bits, sprinkle over the top of the casserole before serving.

Clare’s Onion Storage Tip: Sweet onions will keep for 4-6 weeks. Because sweet onions will absorb water, don’t store them next to potatoes. Store whole, uncut sweet onions in the refrigerator. Place them in a single layer on paper towels in your vegetable bin. For longer storage, wrap them in foil before placing in fridge. To store a cut onion, wrap tightly in plastic and place in fridge.

Clare’s Note on Wondra Flour: If you’ve never used Wondra flour, look for its blue cardboard canister in the same grocery store aisle that shelves all-purpose flour. It’s a handy little helper for thickening gravies and making quick sauces. You can make an easy white sauce with it, too. The recipe is right on the side of its cardboard container.

These bits of carmelized bacon make a delicious salty-sweet topping for cheesy casseroles. (No kidding. They’re a perfect complement for mac ’n’ cheese.) Just spread them across the top of the warm casserole before serving or present them on the side to your guests for do-it-yourself sprinkling.