Korean Fried Chicken
Serves 1
Directions
- 1Cut 1 kg of chicken thighs into pieces.
- 2Place the chicken in a bag.
- 3Make a chicken brine with salt, sugar, water, and aromatics.
- 4Pour the brine over the chicken and marinate it overnight.
- 5Mix wheat flour, potato starch, salt, chemical yeast, curry, and water in a bowl.
- 6Dip the chicken in the batter, first wet then dry.
- 7Fry the chicken for 5 minutes at 170°C and then 2 minutes at 200°C.
- 8Mix all the ingredients for the gochujang sauce over medium heat, then coat the chicken, and it's ready.
- 9For 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.
- 10For 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
- 35 g salt
- 35 g sugar
- 500 ml water
- aromatics
- 350 g wheat flour
- 350 g potato starch
- 15 g salt
- 10 g chemical yeast
- 1 cucharilla curry
- iced water
- 70 g gochujang
- 30 g ketchup
- 20 ml soy sauce
- 25 ml mirin
- 35 g honey
- 10 g brown sugar
- 2 dientes garlic
- 20 ml white vinegar
- 125 ml soy sauce
- 30 ml rice vinegar
- 60 ml mirin
- 125 ml brown sugar
- 1 diente garlic
- 2 cm ginger
- pizca dried chilies
- 10 g cornstarch
- 10 ml water
- chopped fried onion
- 1 cucharilla curry
- 2 cucharada yellow mustard
- 1 cucharada Dijon mustard
- 0.5 cucharilla garlic powder
- 3 cucharadas honey
- 1 cucharada rice vinegar
- 2 cucharadas mayonnaise
- chorrito water
Tips
- Marinating the chicken in brine overnight is KEY for juicy and tender chicken.
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