Korean fried chicken

Ingredients

• 500 g Chicken Thighs (boneless, skinless, diced into bite‑size pieces)
• 1 tsp Ginger Powder
• 1 tsp Garlic Powder
• 1 tbsp Chicken Stock Paste
• 180 ml Beer (half a standard 12‑oz can, preferably a light lager)
• ½ tsp Salt
• ¼ tsp Black Pepper
• 100 ml Milk (enough to cover the chicken pieces in the bowl)
• 3 tbsp Ketchup
• 2 tbsp Korean Chili Paste (Gochujang)
• 1 tsp Chili Powder (adjust to desired heat)
• 1 tbsp Light Soy Sauce
• 2 tbsp Water
• 1 tbsp Granulated Sugar
• 1 cup All‑Purpose Flour
• 1 cup Rice Flour
• 2 tbsp Corn Flour
• 1 tsp Baking Soda
• 2 L Vegetable Oil (for deep frying, high smoke point oil like canola or peanut)

Instructions

1. Dice the Chicken

   Trim any excess fat from the chicken thighs and cut them into bite‑size pieces (about 2‑inch cubes).

   Time: PT5M

2. Marinate the Chicken

   In a large mixing bowl combine the diced chicken, ginger powder, garlic powder, chicken stock paste, half a can of beer, salt, pepper, and enough milk to fully cover the pieces. Mix thoroughly and cover the bowl. Refrigerate for at least 4 hours, preferably overnight.

   Time: PT5M

3. Prepare the Gochujang Sauce

   In a saucepan whisk together ketchup, gochujang, chili powder, light soy sauce, water, and sugar. Bring to a gentle boil over medium heat, then reduce to a simmer for 1‑2 minutes until slightly thickened. Remove from heat and set aside.

   Time: PT5M

   Temperature: medium heat

4. Make the Flour Coating

   In a separate bowl combine equal parts plain flour and rice flour (1 cup each), then stir in corn flour and baking soda. Whisk until evenly blended.

   Time: PT5M

5. Coat the Chicken

   Remove the marinated chicken from the refrigerator, let excess liquid drip off, then toss the pieces in the flour mixture until each piece is well‑covered. Give the coated chicken a gentle squeeze to help the coating adhere, then let it rest for 30 seconds on a plate.

   Time: PT5M

6. Heat the Oil

   Fill a deep pot with vegetable oil to a depth of about 3 inches. Heat the oil over medium‑high heat until it reaches 150 °C (302 °F). Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 150°C

7. Fry the Chicken

   Working in small batches, carefully lower the coated chicken pieces into the hot oil. Fry for about 5 minutes, turning once, until the coating is golden‑brown and the chicken is cooked through. Transfer to a wire rack to drain.

   Time: PT5M

   Temperature: 150°C

8. Toss with Sauce and Serve

   Place the fried chicken in a large bowl, pour the prepared gochujang sauce over it, and toss to coat evenly. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g