Korean fried chicken
This Korean fried chicken is fried twice and coated in sticky gochujang sauce. The starch coating becomes crisp, and a thin layer of sauce goes on just before serving to preserve that texture.
Additional 15 min — marinating
How to make it
Prepared 0 of 6 steps
Prepare the chicken
Cut the thighs into pieces about 4 cm, pat dry and mix with salt, pepper, and finely grated ginger. Let it sit in the refrigerator for 15 minutes. Prepare a wire rack over a baking sheet to drain excess oil.
Cook the glaze
Combine gochujang, ketchup, honey, soy sauce, rice vinegar, minced garlic and 40 ml of water. Cook on low heat for 3-4 minutes until it becomes a smooth glossy consistency. Set aside: the glaze will only be used on the finished chicken.
Make the coating
Mix the starch, flour and baking powder. Gradually add the remaining 60 ml of water to the chicken, then slowly incorporate the dry mixture: the pieces should be coated with a thick but uneven layer, not floating in a runny batter.
Fry the first time
In a deep, stable pan, heat oil to 165 °C, filling it no more than half full. Fry the chicken in small batches for 5-6 minutes, separating any clumped pieces. Transfer to the wire rack and return the oil to the desired temperature.
Fry until cooked through
Increase the oil temperature to 180 °C. Fry each batch for 2-3 minutes until a crispy golden-brown crust and an internal temperature of 74 °C in the largest pieces is reached. Allow excess oil to drain.
Apply the sauce
Warm up the glaze slightly and quickly toss it with the hot chicken in a large bowl. Sprinkle with sesame seeds and serve immediately. Do not leave pieces sitting in the sauce for long: moisture will gradually soften even the double coating.
Little hint
Use a thermometer to monitor the frying oil and do not overcrowd the pan. Between batches, remove loose crumbs: they burn quickly and spoil the flavour of the next batch.
Frequently asked questions
What should I watch out for when cooking?
Use a thermometer to monitor the frying oil and do not overcrowd the pan. Between batches, remove loose crumbs: they burn quickly and spoil the flavour of the next batch.
How should I prepare the ingredients?
Cut the thighs into pieces about 4 cm, pat dry and mix with salt, pepper, and finely grated ginger. Let it sit in the refrigerator for 15 minutes. Prepare a wire rack over a baking sheet to drain excess oil.
