Korean Fried Chicken
- Level: Advanced
- Total: 2 hr 35 min (includes marinating time)
- Active: 1 hr 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1392
- Total Fat
- 85 g
- Saturated Fat
- 22 g
- Carbohydrates
- 113 g
- Dietary Fiber
- 5 g
- Sugar
- 32 g
- Protein
- 45 g
- Cholesterol
- 205 mg
- Sodium
- 2874 mg
- Level: Advanced
- Total: 2 hr 35 min (includes marinating time)
- Active: 1 hr 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1392
- Total Fat
- 85 g
- Saturated Fat
- 22 g
- Carbohydrates
- 113 g
- Dietary Fiber
- 5 g
- Sugar
- 32 g
- Protein
- 45 g
- Cholesterol
- 205 mg
- Sodium
- 2874 mg
Ingredients
Kimchi Buttermilk Biscuits:
Black Pepper Gravy:
Korean Fried Chicken:
Directions
- For the kimchi buttermilk biscuits: Combine the flour, baking powder, salt, sugar and baking soda in a large bowl. Mix until combined. Add the chilled butter to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or break into pea-sized pieces by hand. Chill the flour mixture in the freezer while chopping the kimchi.
- Coarsely chop the kimchi, then add to the flour mixture and mix to combine. Create a well in the center of the flour mixture and add the chilled buttermilk. Mix the dry ingredients into the buttermilk until a dough is formed. It is okay for there to be some dry ingredients left in the bowl. Turn the dough out onto a floured surface. Using a rolling pin, roll the dough out to about a 1-inch-thick rectangle. Cut the dough into thirds and layer the pieces on top of each other. Repeat this step 2 more times, resting the dough in the fridge if the butter gets too soft. After rolling and dividing the dough three times in total, roll the dough one last time to about 1-inch thick. Cut biscuits using a sharp dough cutter or cut into 3-inch-wide squares. Place on a lined baking sheet and place in the freezer.
- While the prepared biscuit dough is in the freezer, preheat the oven to 425 degrees F.
- Remove the biscuits from the freezer and brush the tops with the melted butter. Place the baking sheet in the middle of the oven and lower the oven temperature to 400 degrees F. Bake, turning the baking sheet halfway through, until golden brown, about 25 minutes.
- For the black pepper gravy: Add the butter to a small saucepan and melt over medium heat. Whisk in the flour and cook for 1 to 2 minutes. Slowly pour in the milk, whisking to avoid clumps from forming. Add the black pepper. Let the mixture come up to a bubble, whisking frequently to keep the bottom from burning, about 5 minutes. The gravy should be able to coat the back of a spoon. Add the salt and whisk again, adding more to taste.
- For the Korean fried chicken: Blend together soy sauce and ginger in a medium bowl. Add the chicken and let marinate for 20 to 30 minutes.
- Heat the oil in a deep-fryer or saucepan to 325 degrees F.
- In a large bowl, combine the flour, baking powder, onion powder, salt and 1/2 cup cornstarch. Whisk in the cold water until combined, then set aside. Drain the chicken from the marinade and pat dry. Add the chicken to the wet batter. Taking one piece at a time, let the excess batter drip off before dredging in the remaining cup cornstarch. Shake off the excess cornstarch and fry one to two pieces at a time, ensuring not to overcrowd the pan, until lightly golden and the internal temperature reaches 165 degrees F. Set aside on cooling rack or dish lined with a paper towel.
- In a small bowl, combine the gochujang and melted butter until combined. Add the honey and corn syrup and mix until smooth. Set aside.
- Heat the oil up to 375 degrees F once all the pieces have been fried at 325 degrees F. Fry the chicken one more time until golden brown. Brush the twice-fried chicken with the gochujang honey mixture. Serve with the kimchi buttermilk biscuits and black pepper gravy.
Cook’s Note
Frying the chicken twice ensures a crispy coating that’ll stay crispy for hours. You can hold off on frying the second time until you’re ready to serve. Brushing the gochujang honey sauce while the chicken is hot from the fryer is the best way to do it. Special equipment: a deep-fryer or deep-fry thermometer
