Description
Korean fried chicken is all about crunch and flavor, with golden skin coated in a sticky, sweet-and-spicy sauce. It’s a dish that turns simple chicken into a feast worth gathering around.
Ingredients
Scale
- 1½ lb chicken thighs (boneless, skinless, cut into ¾-inch pieces)
- 1/2 cup all-purpose flour
- 1/2 cup corn starch
- 3 tbsp corn starch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup gochujang
- 1/3 cup sugar
- 1/4 cup low-sodium soy sauce
- 2 tbsp soy sauce
- 2 tbsp vodka
- 2 tbsp Shaoxing wine
- 2 tbsp Shaoxing wine
- 1 tbsp toasted sesame oil
- 1 tbsp garlic (grated)
- 1 tbsp ginger (grated)
- 1 egg white
- 2 tbsp green onions (sliced, for garnish)
- vegetable or canola oil (for frying)
- sesame seeds (for garnish)
- cooked jasmine rice (for serving, optional)
Instructions
- Create a flavor-packed marinade by whisking egg white, soy sauce, vodka, Shaoxing wine, baking soda, and corn starch until smooth. Divide the mixture, reserving half for later use.
- Submerge chicken thighs in the marinade, ensuring complete coverage. Let marinate in the refrigerator for optimal flavor absorption.
- Prepare the crispy coating by mixing flour, corn starch, baking powder, and Kosher salt in a shallow dish. Incorporate the reserved marinade into the dry ingredients to create a thick, clinging batter.
- Make the sauce by combining gochujang, sugar, soy sauce, Shaoxing wine, sesame oil, garlic, and ginger in a skillet. Simmer over medium heat until the sugar dissolves and the sauce thickens.
- Heat vegetable oil in a large dutch oven to 350°F, maintaining a consistent temperature between 325-375°F throughout frying.
- Dredge each marinated chicken piece thoroughly in the prepared coating, ensuring complete and even coverage.
- Carefully lower coated chicken pieces into the hot oil, frying until golden brown and internal temperature reaches 165°F, approximately 4 minutes per batch.
- Place the fried chicken on a wire rack or paper towels to drain.
- Toss the crispy chicken in the prepared sauce, adjusting consistency with soy sauce or water if needed.
- Plate the sauced chicken over rice, garnishing with chopped green onions and a sprinkle of sesame seeds for a final touch of flavor and presentation.
Notes
- Measure marinade precisely to ensure the perfect coating consistency, preventing a soggy or overly thick texture.
- Maintain consistent oil temperature between 325-375°F for uniform crispiness and even cooking throughout the chicken pieces.
- Pat chicken dry before marinating to help the coating adhere better and create an extra-crispy exterior.
- For a gluten-free version, substitute regular flour with rice flour or a gluten-free all-purpose blend to maintain the same crunch and texture.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 13 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 75 mg