Korean Fried Chicken with Gochujang Glaze and Garlic-Lemon Ranch

Ingredients

• Chicken thighs and drumsticks (Use a mixture of thighs and drumsticks; amount not specified.)
• Buttermilk (For the marinade and ranch; quantities not specified.)
• Gochujang (For the marinade and glaze; quantities not specified.)
• Egg (For the marinade.)
• Soy sauce (For the marinade and glaze.)
• Fish sauce (For the marinade.)
• Ginger (For the marinade.)
• Garlic powder (Used in the marinade and seasoned flour.)
• Onion powder (Used in the marinade, seasoned flour, and ranch.)
• Smoked paprika (Used in the marinade and seasoned flour.)
• Black pepper (For the marinade and seasoned flour.)
• MSG (For the marinade and seasoned flour.)
• Kewpie mayonnaise (For the garlic-lemon ranch.)
• Sour cream (For the garlic-lemon ranch.)
• Lemon juice and zest (For the garlic-lemon ranch.)
• Honey (For the ranch and glaze.)
• Garlic (For the ranch and added to the glaze after the heat is turned off.)
• Dill (For the ranch.)
• Chives (For the ranch.)
• Salt (For the ranch and seasoned flour; amount not specified.)
• All-purpose flour (For the seasoned flour dredge.)
• Cornstarch (For the seasoned flour dredge.)
• Baking powder (For the seasoned flour dredge.)
• Ketchup (For the gochujang glaze.)
• Mirin (For the gochujang glaze.)
• Brown sugar (For the gochujang glaze.)
• Rice vinegar (Added to the glaze after the heat is turned off.)
• Neutral frying oil (For frying at 350°F; amount not specified.)
• Sesame seeds (For garnish.)
• Green onions (For garnish.)
• Thai chilies (For garnish.)

Steps

1. 1

   Combine the buttermilk, gochujang, egg, soy sauce, fish sauce, ginger, garlic powder, onion powder, smoked paprika, pepper, and MSG to make the marinade.

2. 2

   Add the chicken thighs and drumsticks to the marinade. Cover and marinate overnight, or for at least 4 hours.

3. 3

   Mix the flour, cornstarch, baking powder, salt, and the same dry seasonings used in the marinade to make the seasoned flour.

4. 4

   Mix 3–4 tablespoons of the chicken marinade into the seasoned flour to create craggly bits.

5. 5

   Make the garlic-lemon ranch by mixing Kewpie mayonnaise, sour cream, buttermilk, lemon juice and zest, honey, garlic, dill, chives, onion powder, salt, and pepper. Chill it in the refrigerator.

6. 6

   Double-dredge each piece of chicken: move it from the marinade into the seasoned flour, pressing and squeezing the flour onto the chicken; return it to the marinade, then coat it a second time in the seasoned flour, again pressing and squeezing to form a craggy coating.

7. 7

   Heat the frying oil to 350°F.

8. 8

   Fry the drumsticks for 10–12 minutes and the thighs for 6–8 minutes, or until golden brown and crispy and the chicken reaches an internal temperature of 165°F.

9. 9

   Combine the gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a pan. Simmer over medium-low heat.

10. 10

    Turn off the heat, then add the garlic and rice vinegar to the glaze.

11. 11

    Toss the fried chicken in the glaze until every piece is fully coated.

12. 12

    Garnish with sesame seeds, green onions, and Thai chilies. Serve with the garlic-lemon ranch for dipping.

Notes

The source provides a condensed recipe but does not specify ingredient quantities, the amount of chicken, or the amount of frying oil. Use a thermometer to confirm that the chicken reaches 165°F internally. The source describes the ranch as a dipping sauce and recommends chilling it before serving.

Nutrition per serving

• main
• Korean
• East Asian
• fried
• deep-fried
• spicy
• chicken
• gluten-containing