Korean Fried Chicken!!

Ingredients

• 3 pounds Whole Chicken (cut into ~2‑inch bite‑size pieces, include backbones, wings, drumsticks, breast)
• 9 cloves Garlic (grated for better flavor adhesion)
• 5 cloves Ginger (grated)
• 0.5 cup Soju (Korean distilled liquor; can substitute with rice wine, sake, white wine, vodka, or milk)
• 1 tablespoon Salt (table salt)
• 1.5 teaspoons Black Pepper (freshly ground)
• 1 cup Tempura Powder (store‑bought)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Onion Powder
• 0.25 teaspoon Curry Powder (a pinch for secret flavor)
• 2 tablespoons Cornstarch
• 2 teaspoons Sugar
• 0.25 cup Water (for batter; add more if needed)
• 4 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 1.5 tablespoons Soy Sauce
• 1.5 tablespoons Rice Vinegar
• 2 tablespoons Water (for sauce)
• 1 tablespoon Sugar (for sauce)
• 1.5 tablespoons Asian Mustard (Korean mustard or yellow mustard)

Instructions

1. Cut Chicken into Bite‑Size Pieces

   Remove the backbone, butterfly the halves, then cut through the joints to separate wings, drumsticks, thighs and breast into roughly 2‑inch pieces (about 30 pieces total).

   Time: PT15M

2. Prepare the Marinade

   In a large bowl combine grated garlic, grated ginger, ½ cup soju, 1 tbsp salt and 1½ tsp freshly ground black pepper. Add the chicken pieces and massage with your hands until evenly coated.

   Time: PT10M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours (up to overnight) to let the flavors penetrate.

   Time: PT2H

4. Make the Dry Batter Mix

   In a separate bowl whisk together 1 cup tempura powder, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp curry powder, 2 tbsp cornstarch and 2 tsp sugar.

   Time: PT5M

5. Coat the Chicken

   Drain excess marinade from the chicken. Toss the pieces in the dry batter mix until fully coated. Sprinkle in ¼ cup water and toss again; add more water a teaspoon at a time if the coating looks dry.

   Time: PT5M

6. Heat Oil for First Fry

   Fill the cast‑iron wok with enough vegetable oil to submerge the pieces (about 4 cups). Heat to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

7. First Fry

   Working in 2‑3 batches, lower the chicken pieces gently into the oil. Fry for 6‑7 minutes until lightly golden and about three‑quarters cooked.

   Time: PT7M

   Temperature: 375°F

8. Raise Oil Temperature for Double Fry

   After the first fry, increase the oil temperature to 400°F (204°C).

   Time: PT2M

   Temperature: 400°F

9. Double Fry

   Return all the chicken pieces to the hot oil and fry for 1‑2 minutes until deep golden and ultra‑crisp.

   Time: PT2M

   Temperature: 400°F

10. Drain and Rest

    Place the fried chicken on paper towels to absorb excess oil. Keep warm on a wire rack if desired.

    Time: PT2M

11. Prepare the Mustard Dipping Sauce

    In a mason jar combine 1½ tbsp soy sauce, 1½ tbsp rice vinegar, 2 tbsp water, 1 tbsp sugar and 1½ tbsp Asian mustard. Seal and shake vigorously until sugar dissolves.

    Time: PT5M

12. Serve

    Serve the crispy chicken pieces with the mustard sauce on the side. Optionally toss a handful of pieces in the sauce for a coated version.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

1g