Korean Fried Chicken
The ultimate comfort food, Korean Fried Chicken delivers a crispy exterior and juicy interior. Perfect for a cozy family dinner or a fun gathering with friends, this dish is sure to satisfy your cravings!
Equipment
- Dutch Oven
- Deep-Frying Thermometer
Ingredients
- 2 pounds Chicken thighs boneless, skinless, cut into 1-inch pieces
- 1/2 cup All-purpose flour
- 2 Eggs
- 1/2 cup Cornstarch
- 1/3 cup Gochujang red pepper paste
- 2 tablespoons Rice vinegar
- 1/3 cup Light brown sugar
- 2 tablespoons Soy sauce
- 1/2 teaspoon Ground ginger
- Vegetable or Canola oil for frying
- Green onions for garnish
- Sesame seeds for garnish
- Rice for serving
Instructions
- Start by setting up your breading station. In one bowl, place the flour. In a second bowl, crack the eggs and lightly beat them. In a third bowl, pour the cornstarch. This setup makes breading the chicken easy and organized.
- Take the cut pieces of chicken and coat them in the flour, ensuring they are fully covered. This step is crucial for creating the crispy outer layer.
- Next, dip the floured chicken into the beaten eggs. Allow any excess egg to drip off, then coat the chicken pieces again, this time in the cornstarch for that extra crunch.
- In a separate bowl, mix together the gochujang red pepper paste, rice vinegar, light brown sugar, soy sauce, and ground ginger. Stir until well combined and set aside; this will be your delicious sauce.
- In a deep Dutch oven, heat about 2 inches of oil to 375 degrees Fahrenheit. It’s essential to get the oil hot enough for the chicken to fry properly.
- Fry the chicken in batches for about 3 to 4 minutes or until each piece is golden brown and crispy. Make sure not to overcrowd the pan, as this can lower the oil temperature.
- Once cooked, transfer the chicken pieces to a paper towel-lined plate to drain any excess oil. This keeps the chicken crispy.
- After frying all the chicken, toss the pieces in the prepared sauce. Make sure each piece gets generously coated for maximum flavor.
- Finally, transfer the chicken to a serving platter and sprinkle with sliced green onions and sesame seeds for a beautiful finish.
- Serve your Korean Fried Chicken alongside rice, and enjoy the crispy, spicy goodness!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in an oven to restore crispiness.