Dale Talde’s Korean Fried Chicken with Kimchi Yogurt

Toast cardamom pod, peppercorns, coriander seeds, and fennel seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool.

Break open cardamom pod to remove seeds; discard pod. Finely grind cardamom seeds and the other toasted spices in spice mill.

Whisk hot sauce, yogurt, fish sauce, sesame oil, chicken bouillon, garlic powder, turmeric, chili powder, paprika, and toasted spice mixture in a medium bowl to blend.

Do ahead: Kimchi yogurt can be made 4 days ahead. Cover and chill.

Place chicken in a large bowl and add half of kimchi yogurt; turn to coat. Chill at least 4 hours and up to 4 days. Reserve remaining kimchi yogurt for serving.

Fit a large cast-iron skillet or Dutch oven with thermometer; pour in oil to a depth of 1” and heat over medium-high heat until thermometer registers 300°.

Whisk ¾ cup rice flour, 1 tsp. salt, and 1 cup water in a large bowl until completely smooth. Remove chicken from marinade, wiping off excess with your hands. Add to batter, turning to coat. Working in batches, carefully add chicken to skillet and fry, turning often to keep it from sticking, until golden brown and an instant-read thermometer inserted into thickest part of pieces registers 160° for breasts and wings and 165° for thighs, 10–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool.

Increase oil temperature to 350°. Whisk fish sauce, cayenne, remaining ¾ cup rice flour, and ¾ cup water in a large bowl until completely smooth. Working in batches, add fried chicken and turn to coat, then carefully add chicken to skillet and fry, turning often to prevent it from sticking, until golden brown and instant-read thermometer inserted into thickest part of pieces registers 160° for breasts and wings and 165° for thighs, 6–8 minutes. Serve chicken with reserved kimchi yogurt for dipping.

Do ahead: Chicken can be fried for the first time 1 day ahead. Cover and chill. Bring to room temperature before frying the second time.