Super Crispy Korean Fried Chicken (Original & Spicy Gochujang)

flour

🥗Healthier: whole wheat flour

More nutritious alternative.

chicken

🥗Healthier: chicken thighs

💰Cheaper: chicken wings

Thighs are juicier, wings are often cheaper.

Cut thighs into 4 pieces, depending on the size of the thigh.

Toss chicken with 20g salt, ginger, and garlic. Refrigerate for 15-20 minutes.

Fill a large, heavy-bottomed pot with 3 inches of oil and preheat over medium heat to 350F/176C.

Transfer chicken to a towel and dry well on all sides.

Whisk together all-purpose flour, potato starch, 15g salt, baking powder, garlic powder, and onion powder in a large bowl.

In a second bowl, add about ⅓ of the dry flour mixture and just enough water to achieve a consistency between loose pancake batter and cream.

Add a drizzle of the wet mixture back into the dry flour mixture and stir until crumbly with very little powdery dry flour remaining.

Toss dried chicken with enough flour to coat each piece well and set on a tray.

One by one, coat each piece of chicken in the wet batter, shake off excess, and then coat in the crumbly mixture. Place on a tray.

Carefully drop thighs into preheated oil, ensuring they aren't touching. Fry for 7 minutes, checking temperature to maintain 350F/176C.

Remove chicken from oil and drain on a wire rack.

Increase oil heat to 375F/190C and fry chicken for another 5 minutes until golden brown.

Combine gochujang sauce ingredients in a small pot and bring to a simmer over medium-high heat for about 15 minutes until reduced by 4-5 times.

Brush gochujang sauce onto fried chicken and garnish with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens