Korean fried chicken, usually called chikin in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu-chikin and spicy yangnyeom-chikin. In South Korea, fried chicken is consumed as a meal, an appetizer, anju, or as an after-meal snack.
INGREDIENTS of Korean Fried Chicken
- Vegetable or canola oil (for frying; about 2 quarts)
- 2 teaspoons sesame seeds
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely chopped peeled fresh ginger
- 2 scallions, white and green parts separated, thinly sliced
- 1/2 cup gochujang (Korean hot pepper paste)
- 1 tablespoon light brown sugar
- 1/2 cup cornstarch
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- Freshly ground black pepper
- 1/2 cup vodka
- 2 pounds boneless, skinless chicken thighs, quartered
- Special Equipment
- A deep-fry thermometer
PREPARATION of Korean Fried Chicken
Also Read: Pork and Chive Dumplings
- Meanwhile, toast the sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3 to 5 minutes.
- Transfer to a plate and let cool; put aside. Heat the sesame oil in the same pan over medium heat. Add the ginger and green onion whites.
- Cook, stirring frequently, until the green onions are tender, about 1 minute. Stir in gochujang and brown sugar, bring to a boil, then remove from heat.
- Add 1/4 cup of water; whisk to combine. Transfer the sauce to a large bowl and cover to keep warm; put aside.
- Whisk the cornstarch, flour, salt, baking powder and a generous pinch of pepper in another large bowl.
- Add vodka and 1/2 cup cold water, then whisk until a smooth, loose paste forms. Add the chicken and toss to coat.
- Using tongs, remove the chicken from the dough, letting the excess drip into the bowl. Transfer to hot oil and cook, working in batches if necessary, stirring occasionally with a slotted spoon to prevent the pieces from sticking together, and adjusting the heat if necessary to maintain 350 ° F, until the chicken is golden and crisp, 6 to 8 minutes per batch.
- Transfer the fried chicken to the grill. Add chicken to reserved sauce and mix well to coat.
- Transfer to a serving dish.
- Garnish with reserved toasted sesame seeds and green shallots.