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Korean Fried Chicken

20m
Serves 1
facebook.com

Korean Fried Chicken

facebook.com
20m
Serves 1

Directions

  1. 1Cut the fat out of 500 grams of chicken thighs.
  2. 2Chop the chicken thighs into bite-size pieces.
  3. 3Put the chopped chicken in a bowl and add 0.5 teaspoon of salt, 1 tablespoon of garlic, a pinch of black pepper, one egg, and 1 cup of potato starch.
  4. 4Add 3 tablespoons of water and mix well. The batter should be thin enough to lift with a spoon. Add more water if needed.
  5. 5Fry the chicken in 2 quarts of hot oil until golden brown, making sure to avoid splashing by sliding the chicken into the oil instead of dropping it.
  6. 6Remove the chicken from the oil and let it drain on paper towels.
  7. 7Mix 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 (or more sugar for substitution) in a bowl.
  8. 8Break up the fried chicken to create air pockets for a crispier texture.
  9. 9Double fry the chicken for 2-3 minutes until golden brown. Remove and drain on paper towels.
  10. 10Heat the sauce in a pan and then add the double-fried chicken. Toss to coat evenly.
  11. 11Plate the chicken and sprinkle sesame seeds on top.

Ingredients

  • 2 quarts oil
  • 500 grams chicken thighs
  • 0.5 teaspoon salt
  • 1 tablespoon garlic
  • 1 pinch black pepper
  • 1 egg
  • 1 cup potato starch
  • 3 tablespoons water
  • 3 tablespoons Gochujang
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons garlic
  • 6 tablespoons ketchup
  • 3 tablespoons sugar
  • 6 tablespoons corn syrup
  • 1 tablespoon sesame seeds

Equipment

knifecutting boardbowlfrying pantongs

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