Roy Choi'S Korean 'Stain-Glassed' Fried Chicken

• For the brine:
• 1 gallon water
• 1 cup salt
• 1 tablespoon black peppercorns
• 1/2 cup sugar
• 3 garlic cloves, smashed
• 1/4 cup peeled ginger, chopped
• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1 orange
• 1/2 cup rice wine vinegar
• 4 cups beer
• 4 cups whole milk
• For the chicken:
• 2 pounds skin-on chicken pieces
• 8 cups vegetable oil
• Salt and freshly ground black pepper
• Kimchi, for garnish

1. 1. In a large pot over high heat, bring brine ingredients to a boil. Reduce heat to low and simmer 20 minutes. Strain brine, cover and refrigerate at least 2 hours.
2. 2. Add chicken to chilled brine, cover and refrigerate overnight. Remove chicken from brine and place on a paper-towel-lined platter until completely dry, about 2 hours.
3. 3. In a medium pot, heat oil to 350 degrees, using a thermometer to monitor temperature. Add chicken to pot and fry, one piece at a time, until golden brown all over, about 20 minutes. Remove chicken and set aside on a paper-towel-lined platter. Repeat with remaining chicken. Season with salt and pepper. Serve with kimchi.

brine, gallon water, salt, black peppercorns, sugar, garlic, ubc, lemon, lime, orange, rice wine vinegar, beer, milk, chicken, skinon, vegetable oil, salt

Taken from www.epicurious.com/recipes/member/views/roy-chois-korean-stain-glassed-fried-chicken-52472161 (may not work)