Korean Fried Chicken

Serves 1
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Directions

  1. 1Cut 1 kg of chicken thighs into pieces.
  2. 2Cut 1 kg of chicken thighs into pieces.
  3. 3Cut 1 kg of chicken thighs into pieces.
  4. 4Place the chicken in a bag.
  5. 5Place the chicken in a bag.
  6. 6Place the chicken in a bag.
  7. 7Make a chicken brine with salt, sugar, water, and aromatics.
  8. 8Make a chicken brine with salt, sugar, water, and aromatics.
  9. 9Make a chicken brine with salt, sugar, water, and aromatics.
  10. 10Pour the brine over the chicken and marinate it overnight.
  11. 11Pour the brine over the chicken and marinate it overnight.
  12. 12Pour the brine over the chicken and marinate it overnight.
  13. 13Mix wheat flour, potato starch, salt, chemical yeast, curry, and water in a bowl.
  14. 14Mix wheat flour, potato starch, salt, chemical yeast, curry, and water in a bowl.
  15. 15Mix wheat flour, potato starch, salt, chemical yeast, curry, and water in a bowl.
  16. 16Dip the chicken in the batter, first wet then dry.
  17. 17Dip the chicken in the batter, first wet then dry.
  18. 18Dip the chicken in the batter, first wet then dry.
  19. 19Fry the chicken for 5 minutes at 170°C and then 2 minutes at 200°C.
  20. 20Fry the chicken for 5 minutes at 170°C and then 2 minutes at 200°C.
  21. 21Fry the chicken for 5 minutes at 170°C and then 2 minutes at 200°C.
  22. 22Mix all the ingredients for the gochujang sauce over medium heat, then coat the chicken, and it's ready.
  23. 23Mix all the ingredients for the gochujang sauce over medium heat, then coat the chicken, and it's ready.
  24. 24Mix all the ingredients for the gochujang sauce over medium heat, then coat the chicken, and it's ready.
  25. 25For honey mustard, sauté a chopped onion, then add the curry, yellow mustard, dijon mustard, garlic powder, honey, and rice vinegar; triturate everything with mayonnaise and a splash of water.
  26. 26For honey mustard, sauté a chopped onion, then add the curry, yellow mustard, dijon mustard, garlic powder, honey, and rice vinegar; triturate everything with mayonnaise and a splash of water.
  27. 27For honey mustard, sauté a chopped onion, then add the curry, yellow mustard, dijon mustard, garlic powder, honey, and rice vinegar; triturate everything with mayonnaise and a splash of water.
  28. 28For sweet soy sauce, mix soy sauce, rice vinegar, mirin, brown sugar, garlic, ginger, and a pinch of dry chilies; add cornstarch diluted in water at the end and stir until it thickens.
  29. 29For sweet soy sauce, mix soy sauce, rice vinegar, mirin, brown sugar, garlic, ginger, and a pinch of dry chilies; add cornstarch diluted in water at the end and stir until it thickens.
  30. 30For sweet soy sauce, mix soy sauce, rice vinegar, mirin, brown sugar, garlic, ginger, and a pinch of dry chilies; add cornstarch diluted in water at the end and stir until it thickens.

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
  • aromatics
  • aromatics
  • 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 cucharilla curry
  • 1 cucharilla curry
  • 1 cucharilla curry
  • iced water
  • iced water
  • 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 dientes garlic
  • 2 dientes garlic
  • 2 dientes garlic
  • 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 diente garlic
  • 1 diente garlic
  • 1 diente garlic
  • 2 cm ginger
  • 2 cm ginger
  • 2 cm ginger
  • pizca dried chilies
  • pizca dried chilies
  • pizca dried chilies
  • 10 g cornstarch
  • 10 g cornstarch
  • 10 g cornstarch
  • 10 ml water
  • 10 ml water
  • 10 ml water
  • chopped fried onion
  • chopped fried onion
  • chopped fried onion
  • 1 cucharilla curry
  • 1 cucharilla curry
  • 1 cucharilla curry
  • 2 cucharada yellow mustard
  • 2 cucharada yellow mustard
  • 2 cucharada yellow mustard
  • 1 cucharada Dijon mustard
  • 1 cucharada Dijon mustard
  • 1 cucharada Dijon mustard
  • 0.5 cucharilla garlic powder
  • 0.5 cucharilla garlic powder
  • 0.5 cucharilla garlic powder
  • 3 cucharadas honey
  • 3 cucharadas honey
  • 3 cucharadas honey
  • 1 cucharada rice vinegar
  • 1 cucharada rice vinegar
  • 1 cucharada rice vinegar
  • 2 cucharadas mayonnaise
  • 2 cucharadas mayonnaise
  • 2 cucharadas mayonnaise
  • chorrito water
  • chorrito water
  • chorrito water

Tips

  • Marinating the chicken in brine overnight is KEY for juicy and tender chicken.