KOREAN FRIED CHICKEN
These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version of classic Korean fried chicken that totally rules the roost. Serve it as a snack on its own, or pair with rice and steamed or roasted vegetables to make it a meal.
Provided by Mindy Fox
Categories Dinner Chicken Fry Sesame Oil Appetizer Ginger Green Onion/Scallion Vodka
Yield 4 servings
Number Of Ingredients 16
Steps:
- Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.
- Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3-5 minutes. Transfer to a plate and let cool; set aside.
- Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.
- Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.
- Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6-8 minutes per batch.
- Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.
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toca town
[email protected]I love this recipe! It's so easy to make and the chicken is always delicious. I highly recommend it.
Michael Corzine
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is delicious and the sauce is perfect.
ella moni
[email protected]I followed the recipe exactly, but the chicken didn't turn out crispy. I'm not sure what I did wrong.
Heather Rodwell
[email protected]This is the best Korean fried chicken I've ever had. The chicken was perfectly cooked and the sauce was amazing. I will definitely be making this again.
Keith Hilger
[email protected]I love this recipe! The chicken is always crispy and the sauce is so flavorful. I highly recommend it.
Abdullah Joyia
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by using less gochujang.
Qlsalwlw qiaisi
[email protected]I've tried many Korean fried chicken recipes, but this one is by far the best. The chicken is always crispy and juicy, and the sauce is amazing.
Rosanna Kenny
[email protected]This recipe is a keeper! The chicken was delicious and the sauce was perfect. I'll definitely be making this again.
Icon Henry
[email protected]The chicken was crispy and the sauce was flavorful, but I found the recipe to be a bit too complicated.
Megan Lopez
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the chicken and I got rave reviews.
Palchang Lama
[email protected]The chicken was a bit dry, but the sauce was delicious.
Zama Afridi
[email protected]This is my new go-to recipe for Korean fried chicken. It's so easy to make and the results are always amazing.
Zahra Khoshroo
[email protected]Great recipe! I followed the instructions exactly and the chicken turned out perfectly. The sauce was delicious too.
Riley yeetersen
[email protected]This Korean fried chicken recipe was a hit with my family! The chicken was crispy on the outside and juicy on the inside, and the sauce was flavorful and addictive. Will definitely make this again.