Super Crispy Korean Fried Chicken (Original & Spicy Gochujang)

Ingredients

• 2.2 lb Chicken Thighs, Bone‑In, Skin‑On (Trim excess fat, cut each thigh into 4 pieces (total 16 pieces))
• 20 g Salt (Kosher or sea salt)
• 10 g Fresh Ginger (Grated on microplane, unpeeled)
• 10 g Fresh Garlic (Grated on microplane, unpeeled)
• 2.5 L Light Olive Oil (Refined olive oil, high smoke point)
• 60 g Soy Sauce (Regular soy sauce)
• 40 g Granulated Sugar
• 110 g Honey
• 100 g Gochujang (Korean fermented chili paste)
• 60 g Mirin (Japanese sweet rice wine)
• 30 g Hot Sauce (Any preferred hot sauce)
• 20 g Fresh Ginger (Grated, for sauce)
• 20 g Fresh Garlic (Grated, for sauce)
• 200 g Water
• 350 g All‑Purpose Flour (Sifted)
• 350 g Potato Starch (Key to ultra‑crisp coating)
• 10 g Baking Powder (Double‑acting)
• 8 g Onion Powder
• 8 g Garlic Powder
• 1 tbsp Sesame Seeds (Toasted, for garnish)

Instructions

1. Trim, Cut, and Season Chicken

   Trim excess fat from the bone‑in, skin‑on thighs. Cut each thigh into four bite‑size pieces (total 16). In a bowl combine the pieces with 20 g salt, 10 g grated ginger and 10 g grated garlic. Toss to coat and refrigerate for 15‑20 minutes.

   Time: PT15M

2. Heat Oil

   Add 2.5 L light olive oil to the Dutch oven. Heat over medium until the oil reaches 350°F.

   Time: PT5M

   Temperature: 350°F

3. Prepare Gochujang Sauce

   In a saucepan combine 60 g soy sauce, 40 g sugar, 110 g honey, 100 g gochujang, 60 g mirin, 30 g hot sauce, 20 g grated ginger, 20 g grated garlic, and 200 g water. Bring to a simmer and reduce for about 15 minutes until thick enough to coat the back of a spoon.

   Time: PT15M

   Temperature: simmer

4. Mix Dry Coating

   In a large bowl whisk together 350 g all‑purpose flour, 350 g potato starch, 15 g salt, 10 g baking powder, 8 g onion powder, and 8 g garlic powder until uniform.

   Time: PT5M

5. Make Wet Batter

   In a second bowl take about one‑third of the dry mix and whisk in enough water to achieve a thin, buttermilk‑like consistency.

   Time: PT5M

6. Combine Batter and Remaining Dry Mix

   Add the remaining dry mix to the wet batter, whisking gently until just combined. Adjust with a splash of water if the mixture looks too powdery.

   Time: PT5M

7. Bread the Chicken

   Remove chicken from the fridge, pat dry with paper towels. Lightly dust each piece in the dry mix, shake off excess, dip into the wet batter, let excess drip, then roll in the dry mix again to create a thin, crackly coating. Place coated pieces on a sheet tray.

   Time: PT10M

8. First Fry (Low Temperature)

   Carefully lower the coated chicken into the oil at 300°F. Fry for 7 minutes, turning gently with a spider to avoid sticking. The coating should set but remain pale.

   Time: PT7M

   Temperature: 300°F

9. Rest and Raise Oil Temperature

   Remove the chicken with a spider and place on a wire rack to drain. Increase oil temperature to 375°F (about 5 minutes).

   Time: PT5M

   Temperature: 375°F

10. Second Fry (High Temperature)

    Return the chicken to the hot oil and fry for an additional 5 minutes, or until deep golden brown and crisp.

    Time: PT5M

    Temperature: 375°F

11. Sauce and Finish

    Transfer all pieces to a clean bowl. Brush the gochujang sauce onto eight pieces, leaving the other eight plain. Sprinkle toasted sesame seeds over the sauced pieces.

    Time: PT5M

12. Serve

    Arrange the half‑sauced, half‑plain chicken on a platter and serve immediately while hot and crispy.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

100 g

Carbohydrates

55 g

Fat

65 g

Fiber

2 g