Korean Fried Chicken

Here’s my take on Korean fried chicken (my favorite kind of chicken). A wee bit spicy but grow up and enjoy it!

Ingredients

  • 1 pound of chicken thighs
  • 2 cups of Sushi or Short Grain rice
  • 2 tablespoons Gochujang
  • 1 cup soy sauce
  • 1 tablespoon sugar
  • 1 cup of water
  • Assorted Seasonings
  • Gochugaru
  • Korean frying powder or potato starch
  • Sesame seeds and Green onions as a garnish
  • Rice vinegar or Mirin
  • 1 small nub of ginger or ground ginger works
  • 1/2 nub of garlic
  • 2 eggs

Directions

Rice

  1. Cook the rice per package instructions
  2. Combine A tablespoon of rice vinegar, tablespoon of sugar, and some salt with the rice and mix

Prep work

  1. Cut up the chicken into whatever shape you want (Nuggets or tenders) or you can fry it whole
  2. Season chicken with some salt and pepper and leave it for 30 minutes – overnight

Sauce

  1. Combine in a saucepan Gochujang, mirin, ketchup, sugar, 1 cup of water, potato starch, ginger, garlic, and soy sauce
  2. Let the sauce simmer on low-medium heat to thicken it
  3. Once thicc turn the heat off and just set aside

Frying and Tossing

  1. In a bowl crack 2 eggs and throw in some potato starch or Korean frying powder and some gochugaru
  2. Preferably with your hands mix the chicken and starch/egg combo to coat all the chicken (Does not need to be perfect)
  3. Heat oil in a deep pan or wok to 340 degrees (medium)
  4. Transfer chicken and fry until light golden brown. About 5 minutes, if shallow frying flip it and another 5 minutes
  5. Remove from the pan and transfer to a wire cooling rack or to a paper towel lined dish
  6. Heat oil to 380 degrees (High)
  7. Fry the chicken again very briefly (less than 2 minutes)
  8. Drain the chicken on the rack again to get off excess oil
  9. Toss in saucepan with the sauce you made
  10. Enjoy!