Toss the chicken until every piece is evenly coated.Double fried to crispy perfection, this saucy Korean fried chicken recipe is sweet and comes with a gochujang kick. Place the fried chicken in a large bowl and pour over the Gochujang sauce.Optionally double the fry the chicken for the optimum crunch!.Drain on a wire rack with paper towels underneath. Add the chicken in 2-3 batches so the pan isn’t over crowded and fry for 4-6 minutes.
Heat the oil in a large fry pan until registering 180C / 350F with a thermometer.Heat over low heat, stirring for 5-10 minutes until thickened.In a small saucepan add all of the ingredients for the Gochujang sauce, the chilli paste, ketchup, soy sauce, honey, brown sugar, mirin and garlic.Toss until all of the chicken is evenly coated and set to the side. Remove the chicken from the fridge and add the potato starch.Toss to coat, cover and leave to marinate for 30 minutes or overnight in the fridge.Place into a bowl with the garlic, ginger, white pepper and soy sauce.
Cut the chicken thigh into 1″ or 3cm cubes. Toss to coat, cover and leave to marinate for 30 minutes or overnight in the fridge. 2 Tbsp Mirin – This is a sweet rice wine, substitute with 1 Tbsp Sugar and 1 Tbsp Wine.Ĭut the chicken thigh into 1″ or 3cm cubes. 1/4 Cup Gochujang Chilli Paste – This comes in a plastic tub, you should be able to find it in the supermarket or in your local asian grocery store. 1 Cup Potato Starch – Corn starch / corn flour can be substituted here but try and find potato starch for the crunchiest fried chicken!. 1lb / 500g Skinless Boneless Chicken Thigh – Chicken breast can be substituted here but thigh works best so it doesn’t dry out. Korean Fried Chicken Ingredients Korean Fried Chicken This will give the coating a chance to firm up so it wont absorb any moisture. Let the chicken cool – Let your fried chicken cool for about 4-5 minute before coating it in the sauce. This will help to draw out any moisture in the coating around the chicken, keeping it super crispy! Double Fry the Chicken – This is a really great trick to getting the best fried chicken, double fry it! Fry your chicken once and let it cool for about 5 minutes before placing it back into the oil for a minute or two. Heavy cookware like a cast iron dutch oven will do the best job at regulating the temperate. The easiest way to check this is to use a thermometer, I like this instant read one. Keep your oil at the correct temperature – The oil should be around 180C / 350F. If you can’t find it or don’t have it on hand when you want to make this recipe you can use corn flour instead which will give a similar result just not as crunchy. It’s going to give you the crunchiest and crispiest fried chicken ever so its a really important ingredient. Use potato starch – You should be able to find potato starch at your local asian grocery store or online. Here are all the important tips and tricks to remember to get the most crispy fried chicken ever! These tips and tricks don’t just work with Korean Fried Chicken but with anything you are deep frying. It’s used commonly in sauces and marinades and keeps getting more popular as time goes on! I’ve already used three tubs of it in the last few months and is now one of my favourite ingredients. It has a very sweet deep spice flavour that isn’t too hot! It’s a paste made from chilli flakes, rice, soybeans and salt. Gochujang is a very common ingredient in Korean cooking. The chicken is also coated in a Korean Gochujang Sauce. American style fried chicken is usually brined and dredged a few times like this buttermilk fried chicken. It’s marinated usually in asian style flavours and coated in potato flour to create a super light and airy batter that is super thin. It still uses the same idea but different flavours and techniques. Korean Fried Chicken is different in a few ways to American style fried chicken.
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