Super Crispy Korean Fried Chicken With Red Gochujang Sauce! l Dakgangjeong

Ingredients

• 600 g Boneless Chicken Thighs (cut into bite‑size pieces; skin on or off per preference)
• 0.5 Tbsp Coarse Salt (for brine)
• 1 Tbsp Granulated Sugar (for brine)
• 1 Tbsp Chicken Bouillon Powder (for brine)
• 1 Tbsp Garlic Powder (for brine)
• 1 Tbsp Onion Powder (for brine)
• 0.5 Tbsp Cayenne Pepper (for brine, adds heat)
• 1 Tbsp White Vinegar (for brine)
• 0.5 tsp Black Pepper (for brine)
• 3 cups Water (for brine)
• 2 tsp Gochujang (Korean Chili Paste) (core of the red sauce)
• 0.5 Tbsp Korean Chili Flakes (Gochugaru) (adds texture and heat)
• 1 Tbsp Soy Sauce
• 0.5 Tbsp Oyster Sauce
• 1 Tbsp Granulated Sugar (for sauce)
• 6 Tbsp Corn Syrup (gives glossy finish)
• 1 Tbsp Minced Garlic
• 2 Tbsp Ketchup
• 1 Tbsp Mirin (sweet rice wine)
• 3 Tbsp Water (for sauce)
• 1 cup All‑Purpose Flour (dry batter)
• 1 cup Potato Starch (dry batter; can substitute with corn starch)
• 1 pinch Salt (dry batter)
• 1 cup Cold Water (wet batter)
• enough to fill a pot 3 inches deep cup Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)
• 2 stalks Green Onions (chopped for garnish)
• 2 Tbsp Unsalted Peanuts (roughly chopped for garnish; optional)

Instructions

1. Cut Chicken

   Trim any excess fat and cut the boneless chicken thighs into bite‑size pieces about 2‑3 inches long.

   Time: PT5M

2. Prepare Brine

   In a large bowl combine 0.5 Tbsp coarse salt, 1 Tbsp sugar, 1 Tbsp chicken bouillon powder, 1 Tbsp garlic powder, 1 Tbsp onion powder, 0.5 Tbsp cayenne pepper, 1 Tbsp vinegar, 0.5 tsp black pepper and 3 cups water. Stir until dissolved.

   Time: PT5M

3. Brine Chicken

   Add the chicken pieces to the brine, cover, and refrigerate for at least 1 hour or overnight for maximum juiciness.

   Time: PT1H

4. Make Red Sauce

   In a small container combine 2 tsp gochujang, 0.5 Tbsp gochugaru, 1 Tbsp soy sauce, 0.5 Tbsp oyster sauce, 1 Tbsp sugar, 6 Tbsp corn syrup, 1 Tbsp minced garlic, 2 Tbsp ketchup, 1 Tbsp mirin, and 3 Tbsp water. Mix until smooth.

   Time: PT5M

5. Prepare Dry Batter

   In a large bowl whisk together 1 cup all‑purpose flour, 1 cup potato starch and a pinch of salt.

   Time: PT5M

6. Prepare Wet Batter

   Transfer half of the dry mixture (0.5 cup flour + 0.5 cup starch) into another bowl, add 1 cup cold water and whisk until a thin batter forms.

   Time: PT5M

7. Coat Chicken

   Working in small batches, dip each chicken piece into the wet batter, let excess drip off, then roll in the dry batter until fully coated. Place coated pieces on a tray.

   Time: PT5M

8. First Fry (350°F / 170°C)

   Heat vegetable oil in a deep pot to 170°C (340°F). Gently lower the coated chicken pieces into the oil and fry for about 4 minutes, or until the coating is set but not browned. Remove with tongs and drain on a wire rack.

   Time: PT13M

   Temperature: 170°C

9. Second Fry (355°F / 180°C)

   Increase oil temperature to 180°C (355°F). Fry the same pieces again for 3 minutes, or until golden and crisp. Transfer to the wire rack to drain.

   Time: PT11M

   Temperature: 180°C

10. Glaze Chicken

    In a small saucepan heat 1 Tbsp oil over medium heat. Add the prepared red sauce, stir and bring to a gentle boil for 2 minutes. Add the fried chicken, toss for 2 minutes until each piece is glossy and evenly coated.

    Time: PT4M

11. Garnish and Serve

    Transfer glazed chicken to a serving plate, sprinkle with chopped green onions and toasted peanuts. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

22 g

Fat

12 g

Fiber

1 g