Cooking with Carby: Korean Fried Chicken

flour

🥗Healthier: whole wheat flour

More nutritious alternative.

chicken

🥗Healthier: chicken thighs

💰Cheaper: chicken wings

Thighs are juicier, wings are often cheaper.

Cut 2 pounds of chicken breast into 1-inch long strips.

Prepare marinade with a pinch of salt, 1/2 tablespoon baking soda, 3-4 cloves minced garlic, 2 egg whites, 2 tablespoons soy sauce, 1/2 tablespoon sesame oil, and 1 heaping tablespoon cornstarch. Mix well and cover, refrigerate for at least 30 minutes or overnight.

Slice the ends off 2 large English cucumbers, split them down the middle, and cut into thick angled slices.

Chop 1/2 large white onion into crescents and add to the salad.

Use a garlic press to add 4 cloves of garlic to the salad.

Add 4 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 2 spoonfuls chili garlic paste, and 2 spoonfuls crisp chili oil to the salad. Mix well and refrigerate with the chicken.

Prepare dredge with 2 cups cornstarch and a mist of water, whisking to create tiny clumps. Use a container with a lid to shake and coat the chicken.

Preheat canola oil in a cast iron pan or dutch oven to 350 degrees Fahrenheit, enough to cover the height of the chicken.

In a wok or large saucepan, preheat 2 tablespoons of oil, add 4 cloves minced garlic, 1 tablespoon minced ginger, and 5 red hot Thai chili peppers. Mix until fragrant.

Add 1/4 cup soy sauce, 1/2 cup corn syrup, and 1 tablespoon dijon mustard to the pan. Bring to a simmer for about a minute.

Once bubbling, add 1 tablespoon brown sugar and mix until thickened, resembling lava. Turn off the heat and set aside.

Add chicken to the hot oil one piece at a time, cooking for about 4 minutes until cooked through and starting to color. Remove and drain on a wire rack for about 10 minutes.

Ensure oil temperature is 375 degrees Fahrenheit for the second fry. Fry the chicken again until dark golden brown, about 2-3 minutes.

Return the sauce to heat until bubbling again. Transfer the chicken directly into the bubbling sauce and toss to coat until glossy.

Plate the chicken and garnish with deep-fried peanuts, thinly sliced green onions, and toasted sesame seeds. Serve with spicy cucumber salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens