Korean Fried Chicken
Korean Fried Chicken
I love this chicken recipe. The outside is crispy and light and then painted with a sweet sauce with a kick of heat. This is a fried chicken recipe that will knock your socks off!
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theingredients
Marinade
Peel of 1 lemon
2 cloves of garlic, chopped
2 cups (500ml) of buttermilk
8 slices of peeled ginger
8 pieces of chicken (drumsticks and thighs) bone-in, skin on
1 Tbsp smoked Paprika
1 Tbsp onion powder
1 tsp salt
1 tsp ground black pepper
Dredge
1/2 cup flour
1/2 cup corn starch
2 Tbsp Smoked paprika
2Tbsp Garlic powder
1 tsp salt
1 tsp pepper
Sauce
1 Tbsp Gochujang sauce (Korean chili paste) (make it 2 Tbsp if you want more kick)
2 Tbsp Honey
1 Tbsp Apple cider vinegar
1/4 cup soya sauce
Vegetable oil for frying
Tasted sesame seeds for garnish
Sliced green onions for garnish
themethod
- Combine the marinade ingredients together in a bowl and mix well. Place chicken in glass Pyrex dish and pour marinade over top. Cover and place in the fridge for 4-6 hours.
- Place the oil in a heavy bottomed pot and heat to 350 degrees Fahrenheit.
- Combine the dredge ingredients in a bowl and mix together.
- Pull the chicken from the marinade and while still wet with marinade, dredge in the flour mixture. Repeat until all of the chicken has a thick coating of the dredge
- Working one piece at a time, hold each piece of chicken into the oil for a few seconds to let the air in and then gently lay the chicken in the oil. Do not overcrowd your pot. Depending on the size of your pot, you may have to cook the chicken in 2 batches.
- Cook the Chicken for 10-12 minutes or until the internal temperature is 165F when not touching the bone.
- Place the chicken on a drying rack over paper towel to catch the excess oil.
- Brush the Korean sauce over the chicken.
- Top with twisted sesame seeds and sliced green onions and enjoy.
chef spencer in action!