KOREAN CRISPY FRIED CHICKEN. Done Right

Ingredients

• 2 tablespoons Fish Sauce (for marinating the chicken; Thai or Vietnamese style works best)
• 2 pieces Chicken Drumsticks (bone‑in, skin‑on)
• 2 pieces Chicken Thighs (bone‑in, skin‑on)
• 1 cup All-Purpose Flour (plain flour for the first and final coating)
• 1 tablespoon Mushroom Seasoning (adds umami; can use chicken bouillon powder instead)
• 1 can Club Soda (12 fl oz, provides light batter texture)
• 2 cups Canola Oil (for deep‑frying; high smoke point)
• 2 tablespoons Canola Oil (for sauce) (same oil, used to sauté aromatics)
• 1 heaping tablespoon Ginger Paste (fresh or jarred)
• 1 heaping tablespoon Garlic Paste (fresh or jarred)
• 2 tablespoons Gochujang (Korean fermented chili paste)
• 1.5 tablespoons Brown Sugar (packed)
• 2 tablespoons Ketchup (regular tomato ketchup)
• 1 teaspoon Rice Vinegar (mild acidity to balance sauce)
• 0.5 cup Water (adjust sauce consistency)

Instructions

1. Marinate the Chicken

   Place the drumsticks and thighs in a zip‑top bag or bowl, add 2 Tbsp fish sauce, and massage it into every crack. Seal and refrigerate for at least 1 hour (up to overnight).

   Time: PT1H

2. Prepare the First Flour Coating

   Place 1 cup plain all‑purpose flour in a shallow dish; set aside.

   Time: PT5M

3. Make the Light Club‑Soda Batter

   In a second bowl combine 1 cup flour, 1 Tbsp mushroom seasoning, and the entire can of club soda. Stir gently until just combined; the batter should be thin and bubbly.

   Time: PT5M

4. Heat the Oil

   Fill the deep pot with canola oil to about 2 inches deep. Heat over medium‑high heat for about 20 minutes, testing with a chopstick – bubbles should form around it.

   Time: PT20M

   Temperature: Medium‑high

5. First Flour Dredge

   Remove chicken from the marinate, pat dry with paper towels, then coat each piece in the plain flour, shaking off excess.

   Time: PT5M

6. Dip in Club‑Soda Batter

   Submerge each flour‑coated piece into the batter, allowing excess to drip back into the bowl.

   Time: PT5M

7. Second Flour Coat

   Return the battered chicken to the plain flour, pressing gently so the flour adheres to every crevice.

   Time: PT5M

8. Fry the Chicken

   Carefully lower the coated pieces into the hot oil. Fry for 23–25 minutes, turning occasionally, until golden brown and the internal temperature reaches 165 °F.

   Time: PT25M

   Temperature: Medium‑high

9. Drain and Rest

   Remove the chicken with tongs, place on a wire rack set over paper towels, and let rest for 5 minutes.

   Time: PT5M

10. Prepare the Gochujang Glaze

    In a small saucepan heat 2 Tbsp oil, add the ginger and garlic pastes, sauté 1 minute. Stir in 2 Tbsp gochujang, 1.5 Tbsp brown sugar, 2 Tbsp ketchup, 1 tsp rice vinegar, and 0.5 cup water. Bring to a boil, then simmer 3–4 minutes until glossy.

    Time: PT5M

    Temperature: Medium

11. Toss Chicken in Sauce

    Place the fried chicken in a large bowl, pour the hot glaze over, and toss until each piece is evenly coated.

    Time: PT2M

12. Serve

    Transfer the glazed chicken to a serving platter, let cool slightly, and enjoy while still crispy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g