This would probably work best with extra firm, but even then, you’d need to press it with weights wrapped up in paper towels in order to drain off some of the moisture, I suspect.
A little disappointed with tonight’s cuisine:
Made Korean Fried chicken from a mishmash of recipes and then steamed some frozen edamame. Managed to overcook both pretty noticeably. In fairness to me, the chicken in particular was very tough, but as usual, I was using white meat, and doing a double-fry on white meat is. . . tough. But I think the pre-cut chicken tenders I bought were sliced a little thinner than is optimal.
I didn’t fry all the chicken I had, so tomorrow night, I’ll try marinating the chicken in a salt/sugar brine for an hour or two, frying a little less each time around, and possibly praying to the god of fried chicken, Colonelion.
Still, the chicken–tossed with salt, pepper, baking powder, and ginger, then mixed up with 50/50 flour/potato starch + half an egg, then fried once @ 325 and again @ 375, was insanely crispy. The sauce was less great. . . I wound up going for about a 40/30/10/10/10 split of corn syrup, soy sauce, vinegar, brown sugar, and gochujang chili paste, all cooked in oil with a couple of cloves of minced garlic and three or four whole, dried red chilies. The sauce probably cooked too long, getting very tough and candy-like, and there wasn’t nearly enough of it, and it was quite salty. Will try adding water next time around, and maybe adjusting the soy down and the corn syrup up. Wishing I’d bought the fancy Korean rice syrup @ the Asian grocer, but it was a huge bottle and like 10 goddam dollars, so I wimped out.
Ah well, they can’t all be winners! I’ll try again tomorrow, though, and report back :-D
