Super Crispy Korean Fried Chicken With Red Gochujang Sauce! l Dakgangjeong

By Aaron and Claire · 45 min

Ingredients

Instructions

1. Cut the chicken into bite-sized pieces. Dissolve the brine ingredients in a large bowl, add the chicken, cover and refrigerate for at least 1 hour or overnight.
2. Mix the sauce ingredients in a small container until well combined. Skip the chili flakes for a milder sauce if you like. Set aside.
3. Thinly slice the green onion and crush the peanuts, if using. Set aside.
4. In a large bowl, whisk 1 cup all-purpose flour, 1 cup potato starch and a generous pinch of salt. Move half into another bowl, add 1 cup cold water to it and mix well to make a wet batter.
5. Dip the chicken pieces in the wet batter, then coat them in the dry mixture, working in small batches.
6. Heat enough oil in a pot to 170°C (340°F). Drop in the chicken a piece at a time, in two batches, and fry 4 minutes until light brown. Drain on a wire rack.
7. Raise the oil to 180°C (355°F). Fry the chicken in two batches for 3 more minutes, until golden brown and cooked through. Drain on a wire rack.
8. Heat 1 tablespoon oil in a wok or pan over medium heat. Add the sauce and stir 2 minutes, until bubbling.
9. Add all the fried chicken and toss for 2 minutes, until each piece is glossy and well coated.
10. Serve garnished with the green onion and crushed peanuts, if using.

Summarized from Aaron and Claire's video. Watch it for the details.

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