Korean Fried Chicken

Name: Korean Fried Chicken
Cook time: 55 min
Total time: 55 min
Ingredients: 0.5 lb Chicken Thigh, cut into bite-sized pieces; 1/2 cups Buttermilk; 1/2 tbsp Gochujang; 1/2 tsp Ginger, fresh, grated; 1/2 tsp Garlic Powder; 1/4 tsp Salt; 1/4 tsp Pepper (Black); 1 cup All-purpose Flour; 1/2 tbsp Cornstarch, optional for extra crunch; 1/2 tsp Paprika; 1/2 tsp Garlic Powder; 1/2 tsp Salt; 1/8 cups Gochujang; 1 tbsp Honey, or brown sugar; 1/2 tbsp Soy Sauce; 1/2 tsp Sesame Oil; 1/2 tsp Garlic, grated; 1 cup Vegetable Oil, for frying; 1 cup White Rice, cooked; Some Green Onion, sliced; Some Sesame Seeds, toasted

Korean fried chicken is all about contrast: juicy, marinated chicken wrapped in an ultra-crisp crust and coated in a sweet-savory gochujang glaze. Served over fluffy rice and finished with scallions and sesame seeds, it makes a bold, comforting meal with just the right amount of heat.

Korean fried chicken is all about contrast: juicy, marinated chicken wrapped in an ultra-crisp crust and coated in a sweet-savory ... Show more

By Dylan Nobert · Original recipe

Health Grade

D · Occasional

Time

55 min

Price

1,83 €

Calories

1946 kcal

high protein

low sugar

comfort food

korean

Method

Prep the aromatics

Grate the Ginger (fresh, grated) and Garlic (grated), slice the Green Onions (sliced), and if needed cut the Chicken Thighs (cut into bite-sized pieces) into evenly sized bite-size pieces so they fry at the same rate.

Marinate the chicken

In a large bowl, combine the chicken with Buttermilk, Gochujang, the grated ginger, Garlic Powder, Salt, and Black Pepper. Stir well so every piece is coated, then let it marinate for at least 30 minutes. The mixture should look thick and cling to the chicken rather than pooling at the bottom.

Mix the coating

While the chicken marinates, whisk together All-Purpose Flour, Cornstarch (optional for extra crunch) if you are using it, Paprika, more garlic powder, and more salt in a shallow bowl or dish. Break up any lumps so the dredge stays light and even.

Whisk the sauce

In a small bowl or saucepan, whisk together more gochujang, Honey (or brown sugar), Soy Sauce, Sesame Oil, and the grated garlic until smooth. Set the sauce aside near the stove so it is ready to warm while the chicken fries.

Double-coat the chicken

Lift the marinated chicken out one piece at a time and dredge it in the flour mixture, pressing lightly so the coating sticks well. Dip each piece back into the buttermilk marinade, then return it to the flour mixture for a second coat. Set the coated pieces on a tray as you work; they should look craggy and well covered for the crispiest finish.

Heat the oil

Pour Vegetable Oil (for frying) into a heavy deep pot or Dutch oven and heat it to 350° F. Give the oil time to fully come to temperature before frying so the crust crisps instead of soaking up oil.

Fry and glaze

Fry the chicken in batches at 350° F, being careful not to overcrowd the pot. Cook each batch for 5 to 8 minutes, turning as needed, until the crust is deeply golden and the chicken is cooked through to 165° F. While a batch fries, warm the sauce over medium heat, whisking until it turns glossy, gently bubbles, and thickens slightly. Transfer the fried chicken to a bowl and toss with the warm sauce until every piece is evenly coated.

Serve the chicken

Spoon White Rice (cooked) onto plates or into bowls, pile the sauced chicken on top, and finish with Sesame Seeds (toasted) and the sliced green onions. Serve right away while the coating is still crisp under the glaze.