Korean Fried Chicken

Serves 1
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Directions

  1. 1Cut chicken thighs into pieces.
  2. 2Cut chicken thighs into pieces.
  3. 3Cut chicken thighs into pieces.
  4. 4Place the chicken in a zipper bag.
  5. 5Place the chicken in a zipper bag.
  6. 6Place the chicken in a zipper bag.
  7. 7Prepare the brine with salt, sugar, water and aromatics.
  8. 8Prepare the brine with salt, sugar, water and aromatics.
  9. 9Prepare the brine with salt, sugar, water and aromatics.
  10. 10Pour brine into the bag with the chicken and let it rest for half an hour, or overnight.
  11. 11Pour brine into the bag with the chicken and let it rest for half an hour, or overnight.
  12. 12Pour brine into the bag with the chicken and let it rest for half an hour, or overnight.
  13. 13Prepare the batter with wheat flour, potato starch, salt, chemical yeast, curry and iced water.
  14. 14Prepare the batter with wheat flour, potato starch, salt, chemical yeast, curry and iced water.
  15. 15Prepare the batter with wheat flour, potato starch, salt, chemical yeast, curry and iced water.
  16. 16Dip the chicken in batter.
  17. 17Dip the chicken in batter.
  18. 18Dip the chicken in batter.
  19. 19First humid and then dry.
  20. 20First humid and then dry.
  21. 21First humid and then dry.
  22. 22Fry in oil for 5 minutes at 170°C and then 2 minutes at 200°C.
  23. 23Fry in oil for 5 minutes at 170°C and then 2 minutes at 200°C.
  24. 24Fry in oil for 5 minutes at 170°C and then 2 minutes at 200°C.
  25. 25Mix all the ingredients for the gochujang sauce over medium heat, bathe the chicken and it's ready.
  26. 26Mix all the ingredients for the gochujang sauce over medium heat, bathe the chicken and it's ready.
  27. 27Mix all the ingredients for the gochujang sauce over medium heat, bathe the chicken and it's ready.
  28. 28Prepare the honey and mustard sauce, and grind everything with mayonnaise.
  29. 29Prepare the honey and mustard sauce, and grind everything with mayonnaise.
  30. 30Prepare the honey and mustard sauce, and grind everything with mayonnaise.
  31. 31Just mix it.
  32. 32Just mix it.
  33. 33Just mix it.
  34. 34Prepare a sweet soy sauce with a little vinegar.
  35. 35Prepare a sweet soy sauce with a little vinegar.
  36. 36Prepare a sweet soy sauce with a little vinegar.
  37. 37It goes great with a little scallion to accompany it.
  38. 38It goes great with a little scallion to accompany it.
  39. 39It goes great with a little scallion to accompany it.

Ingredients

  • 1 kg chicken thighs
  • 1 kg chicken thighs
  • 1 kg chicken thighs
  • 35 g salt
  • 35 g salt
  • 35 g salt
  • 35 g sugar
  • 35 g sugar
  • 35 g sugar
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • to taste aromatics
  • to taste aromatics
  • to taste aromatics
  • 350 g wheat flour
  • 350 g wheat flour
  • 350 g wheat flour
  • 350 g potato starch
  • 350 g potato starch
  • 350 g potato starch
  • 15 g salt
  • 15 g salt
  • 15 g salt
  • 10 g chemical yeast
  • 10 g chemical yeast
  • 10 g chemical yeast
  • 1 spoon curry
  • 1 spoon curry
  • 1 spoon curry
  • to taste iced water
  • to taste iced water
  • to taste iced water
  • 70 g gochujang
  • 70 g gochujang
  • 70 g gochujang
  • 30 g ketchup
  • 30 g ketchup
  • 30 g ketchup
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 25 ml mirin
  • 25 ml mirin
  • 25 ml mirin
  • 35 g honey
  • 35 g honey
  • 35 g honey
  • 10 g brown sugar
  • 10 g brown sugar
  • 10 g brown sugar
  • 2 grated garlic cloves
  • 2 grated garlic cloves
  • 2 grated garlic cloves
  • 20 ml white vinegar
  • 20 ml white vinegar
  • 20 ml white vinegar
  • 125 ml soy sauce
  • 125 ml soy sauce
  • 125 ml soy sauce
  • 30 ml rice vinegar
  • 30 ml rice vinegar
  • 30 ml rice vinegar
  • 60 ml mirin
  • 60 ml mirin
  • 60 ml mirin
  • 125 ml brown sugar
  • 125 ml brown sugar
  • 125 ml brown sugar
  • 1 grated garlic clove
  • 1 grated garlic clove
  • 1 grated garlic clove
  • 2 cm grated ginger
  • 2 cm grated ginger
  • 2 cm grated ginger
  • pinch dried chilies
  • pinch dried chilies
  • pinch dried chilies
  • 10 g cornstarch diluted in water
  • 10 g cornstarch diluted in water
  • 10 g cornstarch diluted in water
  • 1 chopped fried onion
  • 1 chopped fried onion
  • 1 chopped fried onion
  • 1 spoon curry
  • 1 spoon curry
  • 1 spoon curry
  • 2 spoon yellow mustard
  • 2 spoon yellow mustard
  • 2 spoon yellow mustard
  • 1 spoon Dijon mustard
  • 1 spoon Dijon mustard
  • 1 spoon Dijon mustard
  • 0.5 spoon garlic powder
  • 0.5 spoon garlic powder
  • 0.5 spoon garlic powder
  • 3 spoon honey
  • 3 spoon honey
  • 3 spoon honey
  • 1 spoon rice vinegar
  • 1 spoon rice vinegar
  • 1 spoon rice vinegar
  • 2 spoon mayonnaise
  • 2 spoon mayonnaise
  • 2 spoon mayonnaise
  • splash water
  • splash water
  • splash water

Equipment

knifebowlzipper bagpottraywhiskdeep fryerspatulaimmersion blender

Tips

  • Marinate the chicken in brine overnight for juiciness and tenderness.