KOREAN FRIED CHICKEN

INGREDIENTS

FOR THE CHICKEN MARINADE

• 3 pounds chicken tenders, wings, drumsticks and/or thighs(we used: 1¼ pounds chicken breast and 1¾ pounds chicken wings
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil 
• 2 tablespoons water

FOR THE COATING FRYING

• 1/3 cup potato starch
• 1/3 cup panko breadcrumbs
• 2 tablespoons water
• 4-5 cups vegetable oil (for frying, can also use canola or peanut oil)

FOR THE SOY GARLIC GLAZE

• 2 tablespoons vegetable oil
• 1 small shallot 
• 7 cloves garlic (minced
• 3 dried chili peppers 
• 3 tablespoons soy sauce
• 2 tablespoons water
• 2/3 cup mirin
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon gochujang
• 1 tablespoon Dijon mustard
• 2 tablespoons toasted sesame seeds 

INSTRUCTIONS

MARINATE AND DREDGE THE CHICKEN

1. Add the chicken to a large mixing bowl along with the salt, white pepper, ginger, sesame oil, and 2 tablespoons of water. Mix thoroughly and set aside for 15 minutes.
2. Meanwhile, make the coating. In a shallow bowl, combine the potato starch and panko. Sprinkle 2 tablespoons of water over the top, and mix with your hands. This creates some clumps in the dry mix to give more texture to the coating.
3. Toss the chicken in the marinade once more to ensure the pieces are evenly moist. Dredge chicken pieces until they’re completely coated.

FRY THE CHICKEN FOR THE FIRST TIME

1. Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.
2. Fry the chicken in batches until lightly golden, 2-3 mins for nuggets, 3-4 mins for tenders, 6-8 mins for whole wings, 4-6 mins for drumettes and flats, and 9-11 mins for drumsticks or bone-in thighs. Drain on a cooling rack placed over a sheet pan, and between batches, remove any particles left in the oil using a strainer.

MAKE THE GLAZE

1. In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can de-seed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce more mild, omit them entirely.
2. Next, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and dijon mustard.
3. Stir and bring the sauce to a simmer, stirring continuously (4-5 minutes). When the sauce has come to a simmer, remove from the heat, cover, and set aside to keep warm.

RE-FRY CHICKEN AND TOSS IN SAUCE

1. For the second and final fry, bring the oil temperature up to 375°F/190°C. Fry the chicken in batches—1 minute for bone-in pieces and 30 seconds for boneless pieces. Drain on a cooling rack.
2. Once you’ve fried all the chicken for the second time, add it to a large bowl, and pour the sauce over the top. Toss the chicken in the sauce until the pieces are well-coated. Sprinkle toasted sesame seeds on top if desired, and serve!