Korean fried chicken

Name: Korean fried chicken
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8
Cuisine: Korean
Ingredients: 2 whole chickens, cut into 10 pieces each; knob ginger, grated; 4 garlic cloves, grated; 1.5 tsp salt; 1 tsp fresh ground black pepper; 1 tbsp peanut oil; 6 tbsp Gochujang; 6 tbsp tomato ketchup; 3 tbsp hot honey; 2 tbsp rice wine vinegar (or apple cider); 0.5 tbsp salt; 2 tbsp soy sauce; 4 tbsp water; 6 cloves garlic, crushed; marinated chicken from the first step; 3L peanut oil; 3 eggs; 1.5 cups potato starch; 1.5 cups flour; spring onions and sesame seeds for garnish

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Korean fried chicken

Ingredients

FIRST MARINADE

2 whole chickens, cut into 10 pieces each
knob ginger, grated
4 garlic cloves, grated
1.5 tsp salt
1 tsp fresh ground black pepper

KOREAN FRIED CHICKEN SAUCE

1 tbsp peanut oil
6 tbsp Gochujang
6 tbsp tomato ketchup
3 tbsp hot honey
2 tbsp rice wine vinegar (or apple cider)
0.5 tbsp salt
2 tbsp soy sauce
4 tbsp water
6 cloves garlic, crushed

DREDGE AND FRYING

marinated chicken from the first step
3L peanut oil
3 eggs
1.5 cups potato starch
1.5 cups flour
spring onions and sesame seeds for garnish

Directions

In a large mixing bowl, combine the chicken, grated ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.
To make the Korean fried chicken sauce, in a small saucepan over medium heat, add peanut oil and garlic and saute for 2-3 minutes. Then, add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.
In a deep fryer or heavy bottom pot, heat peanut oil to 175°C/347°F.
Dredge marinated chicken by adding the eggs and flour to the bowl of marinated chicken and mix well.
Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel.
Heat peanut oil to 190°C/375°F. Fry chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
In a large mixing bowl, add double-fried chicken and Korean fried chicken sauce. Toss well.
Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad and kimchi on the side.