Korean Fried Chicken
Ingredients
- 800 gChicken thigh (cut into bite-sized pieces)
- 3 pcGarlic (finely minced)
- 1 tspGinger powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcEgg (beaten)
- 100 gCorn starch
- 50 gWheat flour
- 1,000 mlPeanut oil (for frying)
- 3 tbspgochujang
- 2 tbspsoy sauce
- 3 tbspHoney
- 1 tbspRice vinegar
- 1 tbspSesame oil
- 1 tbspSesame seed
Method
Ultra-crispy skin thanks to double frying, coated in a glossy, sticky red glaze. The meat stays steaming and juicy under its crunchy shell.
- 1
Mix chicken pieces with minced garlic, ginger, salt, and pepper. Let rest for 15 minutes to allow flavors to penetrate the meat.
- 2
Beat the egg and mix it with the chicken. Add cornstarch and flour. Each piece must be evenly coated without large clumps.
- 3
Fry the chicken in 170°C oil. Remove when lightly golden. Let rest on a rack: internal moisture needs to evaporate.
- 4
Increase oil to 190°C. Fry the chicken again for 2 minutes. The crust should become rigid, brown, and extremely crunchy under pressure.
- 5
In a pan, heat gochujang, soy sauce, honey, and rice vinegar. The sauce should boil and coat the back of a spoon.
- 6
Toss the hot chicken into the sauce. Coat quickly so every piece shines. Finish with sesame oil and sesame seeds.
Frequently asked questions
How do you get this dish right?
- The secret lies in the rest between the two fries: it allows moisture to escape without softening the crust.
- Never overcrowd your fryer, otherwise the oil temperature drops and the chicken becomes a grease sponge.
How long does this dish keep?
Eat immediately to maintain crunch. Does not reheat well as the sauce eventually softens the crust.
