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Korean Fried Chicken (5 ways)

Ingredients

Chicken

  • 3 lb Bone-in, skin on chicken drumsticks or thighs
  • 1 qt Neutral oil

Cornstarch Coating

  • 1 C Cornstarch
  • 2 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Baking powder
  • 1 tsp Freshly cracked pepper
  • 1 tsp Freshly grated ginger
  • 2 Eggs Beaten. Only if double dredging.

Potato starch mixture

  • 1 C Potato starch
  • 2 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Baking powder
  • 1 tsp Freshly cracked pepper
  • 1 tsp Freshly grated ginger
  • 2 Eggs Beaten. Only if double dredging.

Batter

  • 1/2 C Corn starch
  • 1/2 C AP Flour
  • 1 tsp Garlic powder
  • 1/4 C Vodka If you don't have vodka, you can just use water.
  • 1/4 C Water Plus more to thin batter as needed

Sauce

  • 3 Tbsp Butter
  • 1/4 C Honey
  • 1/4 C Brown sugar
  • 2 tsp Rice vinegar
  • 2 Tbsp Gochujang
  • 2 Tbsp Tomato ketchup

Garnish

  • 2 Tbsp Scallions Chopped fine
  • 1 Tbsp Sesame seeds

Instructions

Single dredge method (corn or potato starch)

  • In a wide bowl or pie plate, mix all coating ingredients
  • Roll/ toss chicken in coating until fully covered. Tap to remove any excess.
  • Set coated chicken in refrigerator, uncovered, for 30 minutes - 2 hours
  • In a large dutch oven, fry chicken in neutral oil at 350 degrees F, until internal temperature is 165. For medium sized drumsticks or thighs, this should take about 13 minutes.
  • Remove and let cool on rack. Let oil get back to 350 degrees, if the temperature dropped.
  • Fry chicken again until the coating is a golden color, about 5 minutes.
  • Coat in sauce, garnish, and serve

Double dredging (corn or potato starch)

  • In a wide bowl or pie plate, mix all coating ingredients, except eggs.
  • In a wide bowl or pie plate, whisk eggs.
  • Roll/ toss chicken in egg until fully coated.
  • Roll/ toss chicken in starch mixture, until fully coated
  • Repeat the egg/ starch mixture coating one more time
  • Set coated chicken in refrigerator, uncovered, for 30 minutes - 2 hours
  • In a large dutch oven, fry chicken in neutral oil at 350 degrees F, until internal temperature is 165. For medium sized drumsticks or thighs, this should take about 13 minutes.
  • Fry chicken again until the coating is a golden color, about 5 minutes.
  • Coat in sauce, garnish, and serve

Batter (Not gluten free)

  • In a wide bowl or pie plate, mix all coating ingredients
  • Roll/ toss chicken in egg until fully coated.
  • Set coated chicken in refrigerator, uncovered, for 30 minutes - 2 hours
  • In a medium bowl, mix batter ingredients
  • Add water as needed to get desired consistency. Ribbons of batter from the whisk should disappear quickly when hitting the batter in the bowl.
  • Coat chicken in batter and fry chicken in a large dutch oven with neutral oil at 350 degrees F, until internal temperature is 165. For medium sized drumsticks or thighs, this should take about 13 minutes.
  • Remove and let cool on rack. Let oil get back to 350 degrees, if the temperature dropped.
  • Fry chicken again until the coating is a golden color, about 5 minutes.
  • Coat in sauce, garnish, and serve

For the sauce

  • Add all ingredients for the sauce into a small saucepan
  • Over medium low heat, bring to light simmer for ~30 seconds
  • Remove from heat and set aside until needed.