Brining Korean Chicken Safely
Brining can improve seasoning and moisture retention, but it is easy to over-salt chicken when a salty marinade follows. Plan the brine and sauce as one seasoning system.
Dry brine
A measured amount of salt is applied directly to the chicken and refrigerated. It avoids a large container of liquid and can help the surface dry before frying or grilling.
Wet brine
A salt-water solution can season larger pieces evenly. Keep it refrigerated and use a clean container. Do not reuse the liquid.
Coordinate with the marinade
Reduce soy sauce, salt, and other salty ingredients after brining. A fully seasoned brined chicken may need only a lighter glaze.
Dry the surface
Pat the chicken dry before coating or grilling. Excess surface water interferes with browning and can make frying hazardous.
Quick checklist
- Measure salt by weight when possible
- Keep brine refrigerated
- Do not reuse brine
- Reduce salt in later sauce
- Dry chicken before high heat
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