How to make: Outrageously good Korean Fried Chicken! 🐔🌶️

Ingredients

• 2 lb Boneless Skin-On Chicken Thighs (trimmed and patted dry)
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Ginger Powder
• 0.5 tsp Baking Powder
• 2 tbsp Cornstarch (for coating before batter)
• 1 tsp Red Jalapeno Powder
• 0.5 cup Self-Rising Flour
• 0.75 cup Cornstarch (for wet batter)
• 0.5 cup Water
• 0.5 cup Vodka (helps create steam for a lighter crust)
• 4 cup Peanut Oil (for deep frying)
• 3 oz Soy Sauce
• 2 oz Brown Sugar
• 1.5 tbsp Gochujang
• 1 tsp Garlic (minced)
• 1 tsp Ginger (minced)
• 1 tbsp Fermented Kimchi (finely chopped)
• 1 tbsp Hot Honey

Instructions

1. Season the Chicken

   Pat the chicken thighs dry. In a large bowl combine salt, garlic powder, onion powder, ginger powder, baking powder, cornstarch, and red jalapeno powder. Toss the chicken until evenly coated.

   Time: PT5M

2. Prepare the Wet Batter

   In a separate bowl whisk together self‑rising flour, ¾ cup cornstarch, water, and vodka until smooth. The batter should be slightly thick but pourable.

   Time: PT5M

3. Heat Oil for First Fry

   Fill the fryer or pot with peanut oil to a depth of about 2 inches. Heat to 325°F (163°C) using the thermometer.

   Time: PT5M

   Temperature: 325°F

4. First Fry

   Working in batches, dip each seasoned piece into the wet batter, letting excess drip off, then carefully lower into the oil. Fry for 4‑5 minutes until a light golden color forms. Remove and place on a wire rack to drain.

   Time: PT5M

   Temperature: 325°F

5. Raise Oil Temperature

   Increase the oil temperature to 375°F (191°C) for the second fry.

   Time: PT2M

   Temperature: 375°F

6. Second Fry

   Return the partially cooked chicken to the hot oil. Fry for 2‑3 minutes until deep golden‑brown and crisp. Transfer to the wire rack and let excess oil drip off.

   Time: PT5M

   Temperature: 375°F

7. Make the Spicy Soy Garlic Glaze

   In a saucepan combine soy sauce, brown sugar, gochujang, minced garlic, minced ginger, chopped kimchi, and hot honey. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce thickens, about 4‑5 minutes.

   Time: PT5M

8. Toss Chicken in Glaze

   Place the fried chicken in a large bowl, pour the hot glaze over, and toss quickly to coat each piece evenly.

   Time: PT3M

9. Serve

   Arrange the glazed chicken on a serving platter. Garnish with sliced green onions or sesame seeds if desired. Serve immediately while hot and crisp.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

42 g

Fat

32 g

Fiber

2 g