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Korean Fried Chicken
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Korean Fried Chicken

Korean Fried Chicken

Ingredients

Chicken

  • 1 cup milk
  • 1 inch fresh ginger, grated or finely minced
  • 8 cloves garlic, minced
  • 1/2 tablespoon each Kosher salt & ground black pepper
  • 1 whole chicken, cut into about 16 pieces

‍

Dredge

  • 2 cups all purpose flour
  • 2 cups cornstarch
  • 1 1/2 tablespoons each garlic powder, onion powder, sugar
  • 1 tablespoon each Kosher salt & fresh ground pepper

‍

Glaze

  • 2 tablespoons gochujang
  • 2 tablespoons soy
  • 1 t sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 1/4 cup hot honey, or reg is fine
  • 2 cloves minced garlic
  • 1 teaspoon minced fresh ginger

‍

For Frying

  • Oil for frying
  • 2 eggs
  • 1/2 cup milk

Directions

  1. Marinate the chicken: put milk, ginger, garlic and s&p in a large bowl - mix well and add chicken, making sure all the pieces are well covered - refrigerate a couple hours
  2. Combine dredge ingredients in a large bowl and whisk well
  3. Put glaze ingredients in a small pan, and warm over low heat to combine - set aside
  4. Make the chicken: heat your oil to 350
  5. Beat the 2 eggs in a small bowl and stir in the milk, then add this to the dredge in about 3 parts, mixing it through really well each time you do - this will help add extra crispiness
  6. Take each piece of chicken out of the marinade, let the excess drip off and put into the dredge, being sure to cover each piece really well
  7. Shake off excess, then fry chicken pieces in the oil about 9 minutes* and remove to a rack - continue until all is done being careful not to overcrowd the oil
  8. Turn oil temp up to 375, then re-fry the chicken another 3 or 4 minutes until it reaches 165 degrees
  9. Remove to a rack, warm up the glaze and paint it on each piece
  10. Put in ear plugs and eat :)
    *this is for decent size chicken pieces - if you choose to cut the chicken down to smaller pieces, you’ll need to reduce the overall frying time

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