Best Homemade Korean Fried Chicken
Equipment
Ingredients
Main Ingredients
chicken thighs (skin-on, bone-in)
800 g
potato starch
200 g
all-purpose flour
100 g
baking powder
5 g
salt
10 g
black pepper
3 g
Garlic Sauce
garlic (minced)
6 cloves
soy sauce
45 ml
honey
30 ml
rice vinegar
15 ml
sesame oil
10 ml
gochujang
15 g
sesame seeds
10 g
Instructions
Prepare the chicken
Pat chicken thighs dry with paper towels and season with salt and black pepper.
Make the coating mixture
Mix potato starch, all-purpose flour, baking powder, salt, and pepper in a large bowl.
Coat the chicken
Dredge each chicken thigh in the coating mixture, pressing to adhere well.
Fry the chicken
Heat oil in a large pot or wok to 175°C. Fry chicken in batches for 12-15 minutes until golden and cooked through.
Prepare the garlic sauce
In a small saucepan, combine minced garlic, soy sauce, honey, rice vinegar, sesame oil, and gochujang. Heat gently until combined.
Toss chicken in sauce
Place fried chicken in a large bowl and pour hot garlic sauce over it. Toss until evenly coated.
Serve
Garnish with sesame seeds and serve immediately with your favorite side dishes.
Original recipe
Storage
Best served fresh. Reheating in air fryer restores crispiness better than microwave
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