Time to put on some autumn weight, friends. For the first fried chicken of early autumn, I’m going all in—cheese-covered.
I rented a countryside cabin, invited a few friends, and soaked up the last blazing days of summer. When you’re on vacation, you need instant happiness. And nothing delivers that like a pure calorie bomb and an endless supply of watermelon.
I’ve made this cheese pot before, but this time my friends couldn’t stop raving about it. Fried chicken lined the rim of the pot like an open flower—half spicy, half savory. In the center, golden, fragrant melted cheese blazed like a small sun. 
The cheese pulled into a beautiful waterfall, cascading over the wings in layers. Each bite was an explosion of happiness—crispy outside, tender inside, practically falling off the bone. Fireworks went off in my ears.
Watermelon season won’t last forever, so I went all out. Half of the bowl was filled with refreshing melon balls; the other half held a sweet, tangy flowing cocktail that pooled at the bottom.
Here’s the recipe. No one can resist it. Let the lingering warmth of summer heal you with sweetness.
Cheese Fried Chicken Pot
For the Chicken Marinade:
- 10 chicken drumettes
- 8 chicken wings (whole or split)
- 200ml milk
- 1/2 teaspoon black pepper
- 1/3 teaspoon salt
For the Frying Coating:
- 300g all-purpose flour
- 100g cornstarch
- 1/2 teaspoon salt
- 2/3 teaspoon black pepper
For the Batter:
- 1/3 of the prepared frying coating mixture
- 2 eggs
- 100ml milk
For the Cheese Pot:
- 340g mozzarella cheese
- 5 slices American cheese or cheddar
For the Korean Spicy Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 4 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 2 tablespoons water
- 1 tablespoon soy sauce
Other:
- Corn oil, for deep frying
Step-by-Step Instructions:
Step 1: Marinate the Chicken
In a large bowl, combine chicken pieces with milk, black pepper, and salt. Mix well and refrigerate for 30 minutes.
Step 2: Prepare the Frying Coating
In a separate bowl, whisk together flour, cornstarch, salt, and black pepper. Set aside.
Step 3: Prepare the Batter
In another bowl, mix 1/3 of the frying coating mixture with eggs and milk. Whisk until smooth with no lumps.
Step 4: Coat the Chicken
Drain the milk from the chicken bowl. Dip each piece first into the batter, letting excess drip off. Then press firmly into the dry frying coating mixture. Shake off any excess powder.
Step 5: First Fry
Heat corn oil in a small pot to 180°C (350°F). Carefully add the coated chicken pieces. Fry for 30 seconds without moving to set the coating, then gently turn occasionally. Fry until light golden. Remove and drain on a wire rack.
Step 6: Second Fry
Increase oil temperature to 220°C (430°F). Return the chicken to the oil and fry until deep golden and crispy, about 1-2 minutes. Drain on a wire rack.
Step 7: Make the Spicy Sauce (for half the chicken)
In a small pan over low heat, add a thin layer of oil. Combine gochujang, ketchup, honey, garlic, water, and soy sauce. Stir well. Increase heat to high and cook until thickened. Brush or toss over half of the fried chicken.
Step 8: Assemble the Cheese Pot
In a small cast iron pot or shallow pan over low heat, add the mozzarella and cheese slices. Heat slowly, stirring occasionally, until completely melted and stretchy.
Step 9: Serve
Arrange the fried chicken around the edge of the cheese pot—spicy wings on one side, plain on the other. Keep the pot over low heat to maintain the cheese’s gooey texture while eating. Dip each wing into the molten cheese. Pull. Watch the waterfall.
Watermelon Bowl Cocktail
Ingredients:
- 1/2 large watermelon
- 1 bottle Yakult or similar probiotic drink
- 100g ice cubes
- 15 peeled longan (or lychee)
- Small bowl of blueberries
- 10 thin lemon slices
- 3 mint leaves, for garnish
Step-by-Step Instructions:
Step 1: Hollow the Watermelon
Cut a watermelon in half. Use one half. With a knife, score a line about 1/4 of the way down the flesh (without cutting through the rind). Using a melon baller, scoop the larger 3/4 section into balls. Scoop out the remaining loose flesh and blend into juice (set aside).
Step 2: Create the Spout
On the smaller 1/4 section, use a chopstick or spoon handle to poke a diagonal tunnel through the flesh. Then use the melon baller to carve a half-circle at the opening—this will hold the drink bottle.
Step 3: Insert the Bottle
Poke a small hole in the top of the Yakult bottle. Insert the bottle upside down into the carved opening.
Step 4: Fill and Finish
Fill the hollowed watermelon bowl with ice cubes, watermelon balls, peeled longan, blueberries, and lemon slices. Pour the reserved watermelon juice over everything (if you have a soda siphon, carbonate it first). Garnish with mint leaves. As the Yakult slowly drips into the bowl, the flavors meld into a sweet, tangy, sparkling party drink.
The Ultimate Party Combo
This isn’t just dinner. It’s an event. The cheese pot bubbles in the center. The chicken crackles with every bite. The watermelon bowl slowly releases its sweet, fizzy cocktail.
Friends gather around the pot, dipping wings into stretchy cheese, laughing, fighting over the last drumstick. Someone always tries to pull the longest cheese strand. Someone else always wins.
And when the chicken is gone and the cheese is scraped clean, there’s still the watermelon bowl—half fruit, half drink, fully refreshing.
That’s the kind of meal that turns a weekend into a memory.
So gather your people. Heat the oil. Melt the cheese. And don’t forget the watermelon.
Summer isn’t over yet. Not until the last cheese pull.
