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Korean Fried Chicken
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Korean Fried Chicken

1 h 15 minServes 6Nutri-Score D€€
from @ima.kabil2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • gochujangPantry500 g
  • honeyPantry380 g
  • soy saucePantry240 ml
  • rice vinegarPantry90 ml
  • ketchupPantry320 g
  • garlic (minced)Produce60 g
  • waterOther80 ml
  • toasted sesame oilPantry15 ml
  • boneless skinless chicken thighs (trimmed of excess fat, patted dry)Meat1 kg
  • kosher saltSpices6 g
  • garlic powderSpices3 g
  • sugarPantry12 g
  • MSGPantry2 g
  • white pepperSpices3 g
  • rice vinegarPantry15 ml
  • potato starchPantry500 g
  • flourGrains250 g
  • sugarPantry4 g
  • MSGPantry2 g
  • garlic powderSpices2 g
  • white pepperSpices3 g
  • baking powderPantry4 g
  • ice-cold waterOther100 ml
  • sesame seedsNuts & seeds10 g
  • green onions (sliced)Produce30 g

per serving

Nutrition

825kcal

Carbs
130 g
Proteins
35 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×3
  • Deep fryer
  • Kitchen thermometer
  • Tongs
  • Slotted spoon

step by step

Method

  1. Make the sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, ketchup, garlic and water in a saucepan.
    • Simmer over medium-low heat until smooth and glossy.
    • Remove from the heat, stir in the toasted sesame oil and keep warm.
    Step 1

  2. Season the chicken

    • Trim excess fat from the chicken thighs and pat them dry.
    • Add the kosher salt, garlic powder, sugar, MSG, white pepper and rice vinegar, then mix well.
    • Refrigerate to marinate.
    Step 2

  3. Mix the dry dredge

    • Combine the potato starch, flour, sugar, MSG, garlic powder and white pepper.
    • Reserve some of the mixture for the wet batter.
    Step 3

  4. Make the wet batter

    • Whisk the reserved dry dredge with the baking powder and ice-cold water into a thin batter.
    • Keep the batter refrigerated until ready to use.
    Step 4

  5. Coat the chicken

    • Dip each piece of chicken into the cold batter, then into the dry dredge.
    • Let a little batter drip into the dry dredge to create crispy clumps.
    • Press the coating firmly onto the chicken and shake it through the dredge a few times.
    • Keep the batter cold between batches.
    Step 5

  6. Double fry the chicken

    • First fry in small batches at 170-175 °C for about 2-3 minutes per side.
    • Second fry at 190 °C until golden and extra crispy and the chicken reaches 74 °C internally.
    Step 6

  7. Toss and finish

    • Toss the fried chicken with just enough warm sauce to coat.
    • Finish with sesame seeds and green onions.
    Step 7
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