Korean Fried Chicken
Serves 4
Directions
- 1Cut chicken thighs and brine them overnight in buttermilk and salt.
- 2Make the batter by mixing 1 cup of the chicken brine, 1 tbsp flour, 1 cup potato starch, 1 cup ice-cold vodka, 3 tbsp EverCrisp, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1 tbsp chicken bouillon.
- 3Make the dredge by mixing 1 1/4 cups flour, 2/3 cup potato starch, 1/2 cup EverCrisp, 1 1/2 tsp baking powder, 1 tbsp chicken bouillon, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, and 1 tsp black pepper.
- 4Dip chicken in the batter and shake into the dredge to coat thoroughly.
- 5Refrigerate the battered chicken for 15 minutes.
- 6Prepare the sauce in a pan by combining korean chili paste, ketchup, honey, soy sauce, minced garlic, rice vinegar, sesame oil, and korean chili powder, then warm it up.
- 7Fry the chicken for the first time at 325°F for 8 to 10 minutes or until it reaches 175°F internal temperature.
- 8Double fry the chicken at 375°F for 2 to 4 minutes until crispy and golden brown.
- 9Brush the sauce over the finished fried chicken.
Ingredients
- 3-4 lb chicken thigh
- 2 cup buttermilk
- 1 tbsp kosher salt
- 1 tbsp flour
- 1 cup potato starch
- 1 cup ice-cold vodka
- 3 tbsp EverCrisp
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp chicken bouillon
- 1 1/4 cup flour
- 2/3 cup potato starch
- 1/2 cup EverCrisp
- 1 1/2 tsp baking powder
- 1 tbsp chicken bouillon
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/4 cup korean chili paste
- 3 tbsp ketchup
- 3 tbsp honey
- 1 tbsp soy sauce
- 4 cloves garlic
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp korean chili powder
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