Korean Fried Chicken

Korean Fried Chicken

Korean Fried Chicken is the most popular and you can find it easily in a traditional market.
The chicken is double-fried, which makes a crisp crust on the outside and juiciness oil on the inside.
I used chicken thigh that helps to keep juicy; you can easily debone chicken or go to the local butcher shop to get boneless thighs.

☑️Tip.
The key to getting a beautiful crisp crust is that double frying also starch help get an extra crispy.

|Ingredients|

800g chicken thigh, bite-sized

|Marinade
1 tbsp soy sauce
2 tbsp sake
1 tbsp sugar
1/2 tbsp salt
4 cloves of garlic, minced
1/3ea lemon, juice
Black pepper

|Batter
1 cup AP flour
1/2 cup corn starch
1 tbsp paprika powder
(keep 1/3 to finish)
1 cup water

|Sauce
1tbsp gochujang(red Chile paste)
1tbsp soy sauce
1tbsp water
1tbsp ketchup
1tbsp honey
1 tbsp vinegar
1tbsp soy sauce
1tbsp honey
1 tbsp vinegar
1tbsp water

|Directions|

1.
Cut the chicken thigh into sizeable chunks.

2. 
In a small bowl combine soy sauce, sake, sugar, salt, garlic, lemon juice, and black pepper.
Cover and marinate for 30mins to 1 hour in the refrigerator.

3. 
In a bowl, mix flour, cornstarch, and paprika power and save 1/3 for dredge at the end.
Add cold water and mix until get smooth.

4.
Add the marinated chicken to the batter and dredge with a dried mix.

5.
Prepare a pot with oil to fry. Fry for 4-5mins (170C / 340F). Add once fried chicken thigh back into the oil for 2-3 mins. (180C/355F)(Double-frying)

6. 
In a separate pan, combine all the ingredients in medium heat until get thick.

7.
Pour each thickened sauce over the chicken. Garnish with sesame seeds and nuts.

8.
Bon appetite!