Korean Fried Chicken

Ultra-crispy skin thanks to double frying, coated in a glossy, sticky red glaze. The meat stays steaming and juicy under its crunchy shell.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1029
• Protein: 41 g
• Carbs: 47 g
• Fat: 71 g

Ingredients

• 800 g Chicken thigh ( cut into bite-sized pieces )
• 3 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Egg ( beaten )
• 100 g Corn starch
• 50 g Wheat flour
• 1000 ml Peanut oil ( for frying )
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 3 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Sesame seed

Instructions

1. Marinating chicken

   Mix chicken pieces with minced garlic, ginger, salt, and pepper. Let rest for 15 minutes to allow flavors to penetrate the meat.

2. Coating

   Beat the egg and mix it with the chicken. Add cornstarch and flour. Each piece must be evenly coated without large clumps.

3. First fry

   Fry the chicken in 170°C oil. Remove when lightly golden. Let rest on a rack: internal moisture needs to evaporate.

4. Second fry

   Increase oil to 190°C. Fry the chicken again for 2 minutes. The crust should become rigid, brown, and extremely crunchy under pressure.

5. Sauce preparation

   In a pan, heat gochujang, soy sauce, honey, and rice vinegar. The sauce should boil and coat the back of a spoon.

6. Final glazing

   Toss the hot chicken into the sauce. Coat quickly so every piece shines. Finish with sesame oil and sesame seeds.

Chef's tips

• 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.

Storage

Eat immediately to maintain crunch. Does not reheat well as the sauce eventually softens the crust.