Korean Fried Chicken Recipe

By Recipes by Carina · 60 min

Ingredients

Instructions

1. Cut the chicken thighs into 3 cm (1 inch) cubes and put them in a bowl with the garlic, ginger, white pepper and soy sauce. Toss, cover and marinate for 30 minutes or overnight in the fridge.
2. Take the chicken out of the fridge, add the potato starch and toss until every piece is evenly coated. Set aside.
3. In a small saucepan, combine the gochujang, ketchup, soy sauce, honey, brown sugar, mirin and garlic. Heat over low heat, stirring, for 5-10 minutes until thickened.
4. Heat the oil in a large frying pan to 180 °C / 350 °F, checked with a thermometer.
5. Fry the chicken in 2-3 batches so the pan is not crowded, for 4-6 minutes per batch. Drain on a wire rack set over paper towels.
6. Optionally, fry the chicken a second time for extra crispness.
7. Put the fried chicken in a large bowl, pour over the gochujang sauce and toss until every piece is coated.
8. Serve in a bowl sprinkled with sesame seeds.

Summarized from Recipes by Carina's video. Watch it for the details.

More recipes with

GarlicGingerBrown sugarChicken thighGochujang