Korean Fried Chicken

44 mins
Serves 1
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Directions

  1. 1Take your thicky boy thighs and cut them into half inch chunks and marinate them in salt, white pepper, paprika, garlic powder, and sesame oil for 15 minutes.
  2. 2Take your thicky boy thighs and cut them into half inch chunks and marinate them in salt, white pepper, paprika, garlic powder, and sesame oil for 15 minutes.
  3. 3Take your thicky boy thighs and cut them into half inch chunks and marinate them in salt, white pepper, paprika, garlic powder, and sesame oil for 15 minutes.
  4. 4Combine rice flour, potato starch, salt, and water and mix until a little thinner than a pancake batter.
  5. 5Combine rice flour, potato starch, salt, and water and mix until a little thinner than a pancake batter.
  6. 6Combine rice flour, potato starch, salt, and water and mix until a little thinner than a pancake batter.
  7. 7Cover your chicken in the batter and heat up your lube to 350 degrees and fry your chicken for six to seven minutes and remove.
  8. 8Cover your chicken in the batter and heat up your lube to 350 degrees and fry your chicken for six to seven minutes and remove.
  9. 9Cover your chicken in the batter and heat up your lube to 350 degrees and fry your chicken for six to seven minutes and remove.
  10. 10Heat your lube to 400 degrees and give your chicken a second fry for about three minutes and rest on a wired rack.
  11. 11Heat your lube to 400 degrees and give your chicken a second fry for about three minutes and rest on a wired rack.
  12. 12Heat your lube to 400 degrees and give your chicken a second fry for about three minutes and rest on a wired rack.
  13. 13For the sauce, mince some garlic then combine soy sauce, honey, water, and your garlic and bring to a boil, adding a corn starch slurry and removing once thickened.
  14. 14For the sauce, mince some garlic then combine soy sauce, honey, water, and your garlic and bring to a boil, adding a corn starch slurry and removing once thickened.
  15. 15For the sauce, mince some garlic then combine soy sauce, honey, water, and your garlic and bring to a boil, adding a corn starch slurry and removing once thickened.
  16. 16Combine your chicken with your sauce and finally place your chicken in a bowl and optionally garnish with some sesame seeds and scallions.
  17. 17Combine your chicken with your sauce and finally place your chicken in a bowl and optionally garnish with some sesame seeds and scallions.
  18. 18Combine your chicken with your sauce and finally place your chicken in a bowl and optionally garnish with some sesame seeds and scallions.

Ingredients

  • 1 thick boy thighs
  • 1 thick boy thighs
  • 1 thick boy thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 cup rice flour
  • 1 cup rice flour
  • 1 cup rice flour
  • 1 cup potato starch
  • 1 cup potato starch
  • 1 cup potato starch
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup honey
  • 1 cup honey
  • 1 cup honey
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tablespoon corn starch slurry
  • 1 tablespoon corn starch slurry
  • 1 tablespoon corn starch slurry
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon scallions
  • 1 tablespoon scallions
  • 1 tablespoon scallions

Equipment

knifebowlfrying pan