Korean Fried Chicken
Equipment
Ingredients
Sauce
gochujang
500 g
honey
380 g
soy sauce
240 ml
rice vinegar
90 ml
ketchup
320 g
garlic (minced)
60 g
water
80 ml
toasted sesame oil
15 ml
Chicken
boneless skinless chicken thighs
1000 g
kosher salt
5 g
garlic powder
2.5 g
sugar
12 g
MSG
2.5 g
white pepper
2 g
rice vinegar
15 ml
Dry Dredge
potato starch
500 g
flour
250 g
sugar
5 g
MSG
2.5 g
garlic powder
2.5 g
white pepper
2 g
Wet Batter
dry dredge
85 g
baking powder
5 g
ice-cold water
100 ml
Instructions
Make the Korean sauce
Simmer all sauce ingredients except sesame oil until glossy, then add sesame oil.
Season the chicken
Trim, pat dry, season and refrigerate chicken for 20–30 minutes.
Mix dry dredge
Combine dry dredge ingredients, reserve 85 g for the wet batter.
Make wet batter
Mix reserved dry dredge, baking powder and ice-cold water into a thin batter.
Coat the chicken
Dip chicken in cold batter, then press into dry dredge, creating crispy clumps.
First fry
Fry chicken in batches at 170–175 °C for 2–3 minutes per side.
Second fry
Fry again at 190 °C until golden and internal temperature reaches 74 °C.
Toss with sauce
Toss hot chicken with warm sauce, finish with sesame seeds and green onions.
Original recipe
Storage
Store sauce separately; re-crisp chicken in oven or air fryer before serving
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