Korean Fried Chicken

Ingredients

• 500 g gochujang (For the sauce)
• 380 g honey (For the sauce)
• 240 ml soy sauce (For the sauce)
• 90 ml rice vinegar (For the sauce)
• 320 g ketchup (For the sauce)
• 60 g garlic (Minced; use up to this amount)
• 80 ml water (For the sauce)
• 1 tbsp toasted sesame oil (Stir in after removing the sauce from the heat)
• 1 kg boneless skinless chicken thighs (Trim excess fat and pat dry)
• 1 tsp kosher salt (For seasoning the chicken)
• 0.5 tsp garlic powder (For seasoning the chicken)
• 1 tbsp sugar (For seasoning the chicken)
• 0.5 tsp MSG (For seasoning the chicken)
• 1 tsp white pepper (For seasoning the chicken)
• 15 ml rice vinegar (For seasoning the chicken)
• 500 g potato starch (For the dry dredge; reserve 85 g for the wet batter)
• 250 g flour (For the dry dredge)
• 1 tsp sugar (For the dry dredge)
• 0.5 tsp MSG (For the dry dredge)
• 0.5 tsp garlic powder (For the dry dredge)
• 1 tsp white pepper (For the dry dredge)
• 85 g reserved dry dredge (Use this portion in the wet batter)
• 1 tsp baking powder (For the wet batter)
• 100 ml ice-cold water (Approximately; add enough to make a thin batter)
• frying oil (For deep-frying; amount not specified)
• sesame seeds (For finishing; amount not specified)
• green onions (For finishing; amount not specified)
• ranch dressing (Serve on the side; highly recommended)

Steps

1. 1

   Combine the gochujang, honey, soy sauce, rice vinegar, ketchup, minced garlic, and water in a saucepan. Simmer over medium-low heat for 3–5 minutes, stirring, until smooth and glossy.

2. 2

   Remove the sauce from the heat. Stir in the toasted sesame oil, then keep the sauce warm.

3. 3

   Trim excess fat from the chicken thighs and pat them dry. Season with kosher salt, garlic powder, sugar, MSG, white pepper, and rice vinegar.

4. 4

   Refrigerate the seasoned chicken for 20–30 minutes.

5. 5

   Combine the potato starch, flour, sugar, MSG, garlic powder, and white pepper to make the dry dredge. Remove and reserve 85 g of the mixture for the wet batter.

6. 6

   Combine the reserved 85 g dry dredge with the baking powder and approximately 100 ml ice-cold water. Mix until a thin batter forms, then refrigerate it to keep it cold.

7. 7

   Coat each piece of chicken in the cold batter, allowing a little batter to drip back into the dry dredge to create crispy clumps. Press the coating onto the chicken, then shake it 3–4 times to remove excess coating.

8. 8

   Keep the batter cold between batches while coating the remaining chicken.

9. 9

   Heat frying oil to 340–350°F / 170–175°C. Fry the chicken in small batches for 2–3 minutes per side.

10. 10

    Remove the chicken from the oil and allow excess oil to drain. Bring the oil to 375°F / 190°C.

11. 11

    Fry the chicken a second time at 375°F / 190°C until golden brown and extra crispy. Confirm that the thickest pieces reach an internal temperature of 165°F / 74°C.

12. 12

    Toss the hot fried chicken with just enough warm sauce to coat it without making the crust overly wet.

13. 13

    Finish with sesame seeds and green onions. Serve with ranch dressing on the side if desired.

Notes

Extra sauce can be refrigerated for 4–5 days or frozen for 2–3 months. Double frying and keeping the batter cold help the chicken remain crisp after adding the sauce. The source recommends ranch on the side.

Nutrition per serving

• main
• Korean food
• fried
• double-fried
• spicy
• crispy
• chicken
• party food