Korean Fried Chicken

Serves 1
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Directions

  1. 1Heat 2 quarts of oil in a pan on high heat.
  2. 2Heat 2 quarts of oil in a pan on high heat.
  3. 3Heat 2 quarts of oil in a pan on high heat.
  4. 4Cut the fat out of 500 grams of chicken thigh.
  5. 5Cut the fat out of 500 grams of chicken thigh.
  6. 6Cut the fat out of 500 grams of chicken thigh.
  7. 7Chop the chicken into bite-sized pieces.
  8. 8Chop the chicken into bite-sized pieces.
  9. 9Chop the chicken into bite-sized pieces.
  10. 10Move the chopped chicken to a bowl.
  11. 11Move the chopped chicken to a bowl.
  12. 12Move the chopped chicken to a bowl.
  13. 13Add 0.5 teaspoon of salt to the chicken.
  14. 14Add 0.5 teaspoon of salt to the chicken.
  15. 15Add 0.5 teaspoon of salt to the chicken.
  16. 16Add 1 tablespoon of garlic to the chicken.
  17. 17Add 1 tablespoon of garlic to the chicken.
  18. 18Add 1 tablespoon of garlic to the chicken.
  19. 19Add a little bit of black pepper to the chicken.
  20. 20Add a little bit of black pepper to the chicken.
  21. 21Add a little bit of black pepper to the chicken.
  22. 22Add 1 egg to the chicken.
  23. 23Add 1 egg to the chicken.
  24. 24Add 1 egg to the chicken.
  25. 25Add 1 cup of potato starch to the chicken.
  26. 26Add 1 cup of potato starch to the chicken.
  27. 27Add 1 cup of potato starch to the chicken.
  28. 28Add a little bit of water to the chicken mixture.
  29. 29Add a little bit of water to the chicken mixture.
  30. 30Add a little bit of water to the chicken mixture.
  31. 31Mix the chicken mixture with your hand until it forms a thick consistency.
  32. 32Mix the chicken mixture with your hand until it forms a thick consistency.
  33. 33Mix the chicken mixture with your hand until it forms a thick consistency.
  34. 34Add a little more water to the mixture to get the desired consistency.
  35. 35Add a little more water to the mixture to get the desired consistency.
  36. 36Add a little more water to the mixture to get the desired consistency.
  37. 37Carefully place the chicken pieces into the hot oil for the first fry.
  38. 38Carefully place the chicken pieces into the hot oil for the first fry.
  39. 39Carefully place the chicken pieces into the hot oil for the first fry.
  40. 40Fry the chicken for about 5 minutes until lightly golden.
  41. 41Fry the chicken for about 5 minutes until lightly golden.
  42. 42Fry the chicken for about 5 minutes until lightly golden.
  43. 43Remove the fried chicken from the oil and place it in a bowl lined with paper towels.
  44. 44Remove the fried chicken from the oil and place it in a bowl lined with paper towels.
  45. 45Remove the fried chicken from the oil and place it in a bowl lined with paper towels.
  46. 46Prepare the sauce by combining 3 tablespoons of gochujang, 1.5 tablespoons of soy sauce, 1.5 tablespoons of garlic, 6 tablespoons of ketchup, 3 tablespoons of sugar, and 6 tablespoons of corn syrup in a bowl.
  47. 47Prepare the sauce by combining 3 tablespoons of gochujang, 1.5 tablespoons of soy sauce, 1.5 tablespoons of garlic, 6 tablespoons of ketchup, 3 tablespoons of sugar, and 6 tablespoons of corn syrup in a bowl.
  48. 48Prepare the sauce by combining 3 tablespoons of gochujang, 1.5 tablespoons of soy sauce, 1.5 tablespoons of garlic, 6 tablespoons of ketchup, 3 tablespoons of sugar, and 6 tablespoons of corn syrup in a bowl.
  49. 49Mix the sauce ingredients until well combined.
  50. 50Mix the sauce ingredients until well combined.
  51. 51Mix the sauce ingredients until well combined.
  52. 52Beat the fried chicken pieces with a strainer to create air and make them crispier.
  53. 53Beat the fried chicken pieces with a strainer to create air and make them crispier.
  54. 54Beat the fried chicken pieces with a strainer to create air and make them crispier.
  55. 55Double fry the chicken for another 2 to 3 minutes until golden brown and crispy.
  56. 56Double fry the chicken for another 2 to 3 minutes until golden brown and crispy.
  57. 57Double fry the chicken for another 2 to 3 minutes until golden brown and crispy.
  58. 58Remove the double-fried chicken from the oil and drain excess oil.
  59. 59Remove the double-fried chicken from the oil and drain excess oil.
  60. 60Remove the double-fried chicken from the oil and drain excess oil.
  61. 61Pour the sauce into a pan and heat for a quick minute.
  62. 62Pour the sauce into a pan and heat for a quick minute.
  63. 63Pour the sauce into a pan and heat for a quick minute.
  64. 64Add the fried chicken to the sauce in the pan.
  65. 65Add the fried chicken to the sauce in the pan.
  66. 66Add the fried chicken to the sauce in the pan.
  67. 67Toss the chicken in the sauce until evenly coated.
  68. 68Toss the chicken in the sauce until evenly coated.
  69. 69Toss the chicken in the sauce until evenly coated.
  70. 70Plate the chicken and finish with a sprinkle of sesame seeds.
  71. 71Plate the chicken and finish with a sprinkle of sesame seeds.
  72. 72Plate the chicken and finish with a sprinkle of sesame seeds.

Ingredients

  • 2 quarts Oil
  • 2 quarts Oil
  • 2 quarts Oil
  • 500 grams Chicken thigh
  • 500 grams Chicken thigh
  • 500 grams Chicken thigh
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 1 tablespoon Garlic
  • 1 tablespoon Garlic
  • 1 tablespoon Garlic
  • Black pepper
  • Black pepper
  • Black pepper
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 1 cup Potato starch
  • 1 cup Potato starch
  • 1 cup Potato starch
  • Water
  • Water
  • Water
  • 3 tablespoons Gochujang
  • 3 tablespoons Gochujang
  • 3 tablespoons Gochujang
  • 1.5 tablespoons Soy sauce
  • 1.5 tablespoons Soy sauce
  • 1.5 tablespoons Soy sauce
  • 1.5 tablespoons Garlic
  • 1.5 tablespoons Garlic
  • 1.5 tablespoons Garlic
  • 6 tablespoons Ketchup
  • 6 tablespoons Ketchup
  • 6 tablespoons Ketchup
  • 3 tablespoons Sugar
  • 3 tablespoons Sugar
  • 3 tablespoons Sugar
  • 6 tablespoons Corn syrup
  • 6 tablespoons Corn syrup
  • 6 tablespoons Corn syrup
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds

Equipment

PanCutting boardKnifeBowlTongsStrainerSpoonPlate

Tips

  • When frying, use tongs to avoid oil splashes. If you don't have corn syrup, replace it with sugar.
  • Beat the chicken after the first fry to create air and make it crispier and crunchier.