Korean Fried Chicken
Serves 1
Directions
- 1Turn the heat to high and add oil to a pot.
- 2Turn the heat to high and add oil to a pot.
- 3Turn the heat to high and add oil to a pot.
- 4Cut the fat off the chicken thighs and then chop into bite-size pieces.
- 5Cut the fat off the chicken thighs and then chop into bite-size pieces.
- 6Cut the fat off the chicken thighs and then chop into bite-size pieces.
- 7Add salt, garlic, black pepper, an egg, and potato starch to the chicken and mix well.
- 8Add salt, garlic, black pepper, an egg, and potato starch to the chicken and mix well.
- 9Add salt, garlic, black pepper, an egg, and potato starch to the chicken and mix well.
- 10Add a little water to get the right consistency.
- 11Add a little water to get the right consistency.
- 12Add a little water to get the right consistency.
- 13Carefully drop the chicken into the hot oil, being careful not to drop it from the top, but throw the chicken the other way.
- 14Carefully drop the chicken into the hot oil, being careful not to drop it from the top, but throw the chicken the other way.
- 15Carefully drop the chicken into the hot oil, being careful not to drop it from the top, but throw the chicken the other way.
- 16Cook for 5 minutes.
- 17Cook for 5 minutes.
- 18Cook for 5 minutes.
- 19Remove the chicken and place into a bowl.
- 20Remove the chicken and place into a bowl.
- 21Remove the chicken and place into a bowl.
- 22Mix together the gochujang, soy sauce, garlic, ketchup, sugar, and corn syrup.
- 23Mix together the gochujang, soy sauce, garlic, ketchup, sugar, and corn syrup.
- 24Mix together the gochujang, soy sauce, garlic, ketchup, sugar, and corn syrup.
- 25Beat up the chicken to create air, and make the chicken crispier and crunchier.
- 26Beat up the chicken to create air, and make the chicken crispier and crunchier.
- 27Beat up the chicken to create air, and make the chicken crispier and crunchier.
- 28Double fry the chicken for two to three minutes.
- 29Double fry the chicken for two to three minutes.
- 30Double fry the chicken for two to three minutes.
- 31Remove the chicken from the pot.
- 32Remove the chicken from the pot.
- 33Remove the chicken from the pot.
- 34Add the sauce to a pan and cook for one minute.
- 35Add the sauce to a pan and cook for one minute.
- 36Add the sauce to a pan and cook for one minute.
- 37Add the chicken and coat it with the sauce.
- 38Add the chicken and coat it with the sauce.
- 39Add the chicken and coat it with the sauce.
- 40Garnish with sesame seeds.
- 41Garnish with sesame seeds.
- 42Garnish with sesame seeds.
Ingredients
- quarts oil
- quarts oil
- quarts oil
- 500 grams chicken thigh
- 500 grams chicken thigh
- 500 grams chicken thigh
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 1 tablespoon garlic
- 1 tablespoon garlic
- 1 tablespoon garlic
- bit black pepper
- bit black pepper
- bit black pepper
- 1 egg
- 1 egg
- 1 egg
- 1 cup potato starch
- 1 cup potato starch
- 1 cup potato starch
- little bit water
- little bit water
- little bit water
- 3 tablespoon gochujang
- 3 tablespoon gochujang
- 3 tablespoon gochujang
- 1.5 tablespoon soy sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoon garlic
- 1.5 tablespoon garlic
- 1.5 tablespoon garlic
- 6 tablespoon ketchup
- 6 tablespoon ketchup
- 6 tablespoon ketchup
- 3 tablespoon sugar
- 3 tablespoon sugar
- 3 tablespoon sugar
- 6 tablespoon corn syrup
- 6 tablespoon corn syrup
- 6 tablespoon corn syrup
- sesame seed
- sesame seed
- sesame seed
Tips
- Cut the fat from the chicken thighs before chopping them into bite-size pieces.
- Double fry the chicken for added crispness.
- Before double frying the chicken, beat up the chicken to create air, and make the chicken crispier and crunchier
- If you don't have corn syrup, you can use sugar.