Korean Fried Chicken

20 mins
Serves 1
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Directions

  1. 1Cut the fat out of 500 grams of chicken thighs.
  2. 2Cut the fat out of 500 grams of chicken thighs.
  3. 3Cut the fat out of 500 grams of chicken thighs.
  4. 4Chop the chicken thighs into bite-size pieces.
  5. 5Chop the chicken thighs into bite-size pieces.
  6. 6Chop the chicken thighs into bite-size pieces.
  7. 7Put 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.
  8. 8Put 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.
  9. 9Put 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.
  10. 10Add 3 tablespoons of water and mix well. The batter should be thin enough to lift with a spoon. Add more water if needed.
  11. 11Add 3 tablespoons of water and mix well. The batter should be thin enough to lift with a spoon. Add more water if needed.
  12. 12Add 3 tablespoons of water and mix well. The batter should be thin enough to lift with a spoon. Add more water if needed.
  13. 13Fry 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.
  14. 14Fry 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.
  15. 15Fry 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.
  16. 16Remove the chicken from the oil and let it drain on paper towels.
  17. 17Remove the chicken from the oil and let it drain on paper towels.
  18. 18Remove the chicken from the oil and let it drain on paper towels.
  19. 19Mix 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.
  20. 20Mix 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.
  21. 21Mix 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.
  22. 22Break up the fried chicken to create air pockets for a crispier texture.
  23. 23Break up the fried chicken to create air pockets for a crispier texture.
  24. 24Break up the fried chicken to create air pockets for a crispier texture.
  25. 25Double fry the chicken for 2-3 minutes until golden brown. Remove and drain on paper towels.
  26. 26Double fry the chicken for 2-3 minutes until golden brown. Remove and drain on paper towels.
  27. 27Double fry the chicken for 2-3 minutes until golden brown. Remove and drain on paper towels.
  28. 28Heat the sauce in a pan and then add the double-fried chicken. Toss to coat evenly.
  29. 29Heat the sauce in a pan and then add the double-fried chicken. Toss to coat evenly.
  30. 30Heat the sauce in a pan and then add the double-fried chicken. Toss to coat evenly.
  31. 31Plate the chicken and sprinkle sesame seeds on top.
  32. 32Plate the chicken and sprinkle sesame seeds on top.
  33. 33Plate the chicken and sprinkle sesame seeds on top.

Ingredients

  • 2 quarts oil
  • 2 quarts oil
  • 2 quarts oil
  • 500 grams chicken thighs
  • 500 grams chicken thighs
  • 500 grams chicken thighs
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 cup potato starch
  • 1 cup potato starch
  • 1 cup potato starch
  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons 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
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds

Equipment

knifecutting boardbowlfrying pantongs