Korean Fried Chicken
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Ingredients:
Adjust Servings
500g chicken thigh fillet, diced | |
10g ground ginger | |
15ml rice wine | |
5g salt | |
1 tsp ground black pepper | |
100g cornflour / cornstarch | |
1 serving gochujang glaze |
Directions
1.
Prepare chicken
Dice your chicken thighs into bite-sized pieces and place into a bowl (or sandwich bag) with the ground ginger and ther ice wine. Rest in the fridge for as long as you can; at least 30 minutes.
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2.
Dredge
Dump the cornflour into a bowl or a deep baking tray, and season with salt and pepper. Coat your chicken pieces in the cornflour, and be patient with it; do it one or two pieces at a time to avoid introducing moisture into the batter. In the meantime, pre-heat your deep-frying implement of choice to 170°C. Do not over-fill it with oil -- avoiding house fires is your responsibility, not mine.
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3.
First Fry
Deep-fry the chicken pieces, and ensure to not over-crowd the pan. You want a nice, even temperature of 170°C for this first fry, adding too many pieces at once will drop the temperature of the oil and make us both sad. Two minutes at this temperature should give a pale crust to your chicken. Drain on a wire rack.
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4.
Second Fry
Crank up the heat on your deep-fryer to 190°C. Turn your once-fried chicken into twice-fried chicken; it should only need a minute or so to go deep brown and crunchy. Drain again onto a wire rack and hit them now with some additional salt while they're still hot.
![](https://scryus.com/wp-content/uploads/2023/08/20220212_193732.webp)
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5.
Glaze the chicken
You can serve this however you like, either as a dipping sauce alongside the chicken, or put the chicken into a large bowl, pour a heavy helping of glaze over, and toss to combine. Serve over jasmine rice with some bok choi, choi sum, or spinach.
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Notes
Rice wine - mirin is preferable, shaoxing will work just fine.
Cornflour - sweet potato starch will work. Plain flour will give a more "Western" exterior, more akin to Kentucky, than Korean, fried chicken.
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