Korean Fried Chicken
Serves 1
Directions
- 1Cut chicken thighs into pieces.
- 2Place the chicken in a zipper bag.
- 3Prepare the brine with salt, sugar, water and aromatics.
- 4Pour brine into the bag with the chicken and let it rest for half an hour, or overnight.
- 5Prepare the batter with wheat flour, potato starch, salt, chemical yeast, curry and iced water.
- 6Dip the chicken in batter.
- 7First humid and then dry.
- 8Fry in oil for 5 minutes at 170°C and then 2 minutes at 200°C.
- 9Mix all the ingredients for the gochujang sauce over medium heat, bathe the chicken and it's ready.
- 10Prepare the honey and mustard sauce, and grind everything with mayonnaise.
- 11Just mix it.
- 12Prepare a sweet soy sauce with a little vinegar.
- 13It goes great with a little scallion to accompany it.
Ingredients
- 1 kg chicken thighs
- 35 g salt
- 35 g sugar
- 500 ml water
- to taste aromatics
- 350 g wheat flour
- 350 g potato starch
- 15 g salt
- 10 g chemical yeast
- 1 spoon curry
- to taste iced water
- 70 g gochujang
- 30 g ketchup
- 20 ml soy sauce
- 25 ml mirin
- 35 g honey
- 10 g brown sugar
- 2 grated garlic cloves
- 20 ml white vinegar
- 125 ml soy sauce
- 30 ml rice vinegar
- 60 ml mirin
- 125 ml brown sugar
- 1 grated garlic clove
- 2 cm grated ginger
- pinch dried chilies
- 10 g cornstarch diluted in water
- 1 chopped fried onion
- 1 spoon curry
- 2 spoon yellow mustard
- 1 spoon Dijon mustard
- 0.5 spoon garlic powder
- 3 spoon honey
- 1 spoon rice vinegar
- 2 spoon mayonnaise
- splash water
Equipment
knifebowlzipper bagpottraywhiskdeep fryerspatulaimmersion blender
Tips
- Marinate the chicken in brine overnight for juiciness and tenderness.
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