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
  2. Special Equipment
    • A deep-fry thermometer

  4. PREPARATION of Korean Fried Chicken

Also Read: Pork and Chive Dumplings

  1. Meanwhile, toast the sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3 to 5 minutes.
  2. 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.
  3. 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.
  4. Add 1/4 cup of water; whisk to combine. Transfer the sauce to a large bowl and cover to keep warm; put aside.
  5. Whisk the cornstarch, flour, salt, baking powder and a generous pinch of pepper in another large bowl.
  6. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose paste forms. Add the chicken and toss to coat.
  7. 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.
  8. Transfer the fried chicken to the grill. Add chicken to reserved sauce and mix well to coat.
  9. Transfer to a serving dish.
  10. Garnish with reserved toasted sesame seeds and green shallots.

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