How To Make Korean Fried Chicken

Ingredients

• 1 whole Whole Chicken (cut into wings, drumsticks, and boneless thighs)
• 2 tablespoon Rice Wine Vinegar (for seasoning)
• 4 clove Garlic (minced)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup Cornstarch (for coating)
• 4 cup Vegetable Oil (high smoke point oil for deep frying)
• 2 tablespoon Sesame Seeds (to garnish)
• 2 stalk Spring Onion (thinly sliced for garnish)

Instructions

1. Prepare the Chicken

   Pat the chicken pieces dry, then cut a whole chicken into wings, drumsticks, and boneless thighs if not already separated.

   Time: PT5M

2. Season the Chicken

   In a large mixing bowl combine rice wine vinegar, minced garlic, salt, and black pepper. Add the chicken pieces and toss to coat evenly. Let rest for 5 minutes.

   Time: PT5M

3. Coat with Cornstarch

   Sprinkle the cornstarch over the seasoned chicken and toss until each piece is fully covered. Shake off excess cornstarch.

   Time: PT5M

4. Heat the Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat the oil to 350°F (180°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the Chicken

   Carefully lower the coated chicken pieces into the hot oil. Fry for 10 minutes, turning once, until the exterior is golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

6. Drain and Rest

   Using tongs, remove the chicken and place on a wire rack or paper towels to drain excess oil.

   Time: PT2M

7. Garnish and Serve

   Sprinkle sesame seeds and sliced spring onion over the fried chicken. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

30g

Carbohydrates

15g

Fat

20g

Fiber

1g