Name: Korean Fried Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 2 lbs (900g) chicken wings or boneless chicken thighs, cut into bite-sized pieces; 1 cup potato starch (or cornstarch); 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon minced garlic; 1 tablespoon grated ginger; 4 tablespoons gochujang (Korean red pepper paste); 3 tablespoons soy sauce; 3 tablespoons honey; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 2 tablespoons toasted sesame seeds for garnish; 2 green onions, thinly sliced for garnish; Vegetable oil for deep frying (about 4 cups)

Instructions

Prepare the chicken

Pat the chicken pieces dry with paper towels. In a large bowl, combine the potato starch, flour, salt, and pepper. Coat each chicken piece thoroughly in the flour mixture, shaking off any excess. Place on a wire rack and let rest for 10 minutes.
First fry

Heat oil in a large, deep pot to 340°F (170°C). Working in batches, fry the chicken for 5-6 minutes until lightly golden but not fully browned. Remove and drain on a wire rack. This first fry cooks the chicken through while keeping it juicy.
Second fry

Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil in batches and fry for another 2-3 minutes until deeply golden and extremely crispy. Drain on a wire rack or paper towels.
Make the sauce

In a large saucepan over medium heat, add 1 tablespoon of oil from the frying. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Add gochujang, soy sauce, honey, brown sugar, and rice vinegar. Bring to a simmer and cook for 3-4 minutes until thickened, stirring frequently.
Coat the chicken

Add the fried chicken to the sauce and toss until all pieces are evenly coated. If you prefer crispier chicken with sauce on the side, you can serve the sauce separately for dipping.
Garnish and serve

Transfer the chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy, traditionally with pickled radishes and cold beer.

Korean Fried Chicken

Ingredients

Instructions

Nutritional Information