Korean Fried Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1021
- Total Fat
- 74
- Saturated Fat
- 11
- Carbohydrates
- 53
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 36
- Cholesterol
- 189
- Sodium
- 1184
- Total: 1 hr 35 min
- Active: 50 min
Ingredients
For the Chicken:
1 1/2 pounds chicken wings, split
8 cloves garlic, grated
1 1-inch piece ginger, grated
Kosher salt and freshly ground pepper
1/2 cup soju
Vegetable oil, for deep-frying
For the Sauce:
3 tablespoons gochujang
3 tablespoons sugar
3 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon gochugaru
6 cloves garlic, finely grated
3 tablespoons rice vinegar
For the Batter:
1 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon curry powder
Kosher salt
Toasted sesame seeds, for topping
Directions
- Marinate the chicken: Combine the wings, garlic, ginger, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Pour the soju over the wings and toss to coat. Let sit 30 minutes to 1 hour at room temperature.
- Meanwhile, make the sauce: Combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochugaru, garlic and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer, then reduce the heat and cook until the garlic is fragrant and the sauce is slightly thickened, 2 to 3 minutes. Remove from the heat and whisk in the rice vinegar.
- Fill a large heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350˚ F.
- Make the batter: Whisk the flour, cornstarch, garlic powder, onion powder, curry powder and 1 teaspoon salt in a medium bowl. Add 1 1/2 cups cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more cold water, 1 tablespoon at a time, to thin the batter.
- Fry the wings: Remove about one-third of the wings from the marinade and dip in the batter, letting any excess drip off. Using tongs, hold the wings halfway in the hot oil for 1 or 2 seconds before letting go completely (this prevents the wings from sticking to the bottom). Fry the wings, stirring occasionally to prevent sticking, until the coating is crisp but not browned, 6 to 7 minutes. (Adjust the heat as necessary to maintain a temperature between 300˚ F and 325˚ F.) Remove to a rack set on a baking sheet to drain. Let the oil temperature return to 350˚ F. Coat and fry the remaining wings in 2 more batches.
- Remove any floating debris and cooked batter from the oil with a hand-held strainer. Increase the oil temperature to 375˚ F. Working in batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes. (Adjust the heat as necessary to maintain a temperature above 350˚ F.) Remove the wings with tongs and transfer to a clean rack set on a baking sheet. Let stand for 1 minute to allow the coating to set. Brush all over with the sauce. Sprinkle with toasted sesame seeds and serve immediately.