Korean · Dinner
Korean Fried Chicken
Bite-sized chicken thigh pieces are double-fried for a shatteringly thin, glassy crust, then tossed in a sticky-hot gochujang and garlic glaze balanced with rice vinegar and honey. Finished with sesame seeds and scallion, served with pickled radish and steamed rice.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
702Calories
45.8gProtein
38.9gFat
44.2gCarbs
22.4gSugar
1.6gFiber
1380mgSodium
204mgChol
7.1gSat Fat
580mgPotassium
55mgCalcium
2.9mgIron
0.6mcgVitamin B12
6.5mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
all-time-classics
Instructions
1
Prep
Toss chicken thigh pieces with salt and black pepper, then coat evenly in potato starch and cornstarch mixture, pressing it on firmly.
2
Chill
Rest the coated chicken pieces on a plate in the refrigerator for 15 minutes until the starch coating sets and adheres.
3
Fry
Heat vegetable oil to 325°F (163°C) in a small heavy pot over medium heat and fry chicken for 5 to 6 minutes, turning once, until pale golden and just cooked through.
4
Rest
Lift chicken onto a wire rack and rest for 3 minutes until the crust firms up before the second fry.
5
Fry
Raise oil to 375°F (190C) over medium-high heat and fry chicken for 2 to 3 minutes until deep golden and crackling.
6
Simmer
Combine gochujang, ketchup, honey, rice vinegar, soy sauce, minced garlic, grated ginger, and sugar in a small saucepan over medium-low heat and simmer for 2 minutes, stirring, until glossy and slightly thickened.
7
Plate
Stir sesame oil into sauce off the heat, toss hot fried chicken through sauce until coated, pile onto a plate, scatter sesame seeds and sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 1/2 cup60g potato starch
- 4 tbsp32g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup240ml vegetable oil, for frying
- 4 tbsp72g gochujang
- 2 tbsp30g ketchup
- 2 tbsp42g honey
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp soy sauce
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 2 tsp10g sugar-white
- 2 tsp10ml sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
