KOREAN FRIED CHICKEN

KOREAN FRIED CHICKEN

My favorite kind of fried chicken. I make it very similar to the technique of American Southern fried chicken by marinating first in buttermilk. See the recipe down below for how its a little bit different though. The addition of cornstarch and rice flour keeps this version crispy for days and when you combine that unreal crisp with my soy caramel, gochujang mayo and fresh herbs, its a match made in heaven. Serve it over rice and you have yourself a perfect meal!

Wanna learn how to also make my soy caramel sauce? Well, then keep watching my videos because I will be featuring it pretty soon and showing you how versatile it is!

Korean Fried Chicken:

• MARINADE:

• 2 boneless, skinless chicken thighs

• 2 cups buttermilk

• salt to taste

• 2 tbsp gochujang

• 1 tsp rice vinegar

• 1 egg, cracked

• 1 tbsp soy caramel or oyster sauce

• 2 cloves garlic, peeled, grated

• 1 tsp ground white pepper

• 1 tsp onion powder

• 1 tsp Korean chili flakes

• 2 tsp grated, fresh ginger

  1. Combine everything together in a large bowl and marinate for at least 1 hour or overnight.

• DREDGE:

• 1 cup rice flour

• 1 cup cornstarch

• 1 tsp salt

  1. Whisk together in a large bowl

• Remove your chicken from the marinade, one thigh at a time and dredge heavily on both sides, while pressing down on both sides to ensure the chicken thighs are fully coated in the mix. Repeat this for both thighs and then let sit in the fridge for at least a hour or overnight. You can fry right away, but some breading may fall off!

• TO FRY:

• in a large pot or high sided saute pan, add enough neutral oil, such as Avocado or canola oil, to come up over half way up the pot or pan.

• When the oil reaches 335 degrees Fahrenheit, add in your thighs and then turn the heat up lightly.

• fry on each side for 3-4 minutes, making sure both sides are golden brown and delicious!

• Gochujang Mayo:

• 1 cup Mayo

• 1/2 cup gochujang

• salt to taste

• 1 tsp rice vinegar

• 2 tsp sesame oil

• 1 lemon, zested and juiced

• 2 cloves garlic, peeled and grated

  1. Combine into a bowl and whisk to combine

Wanna make this recipe? Follow the links below!

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