korean fried chicken

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup cornstarch
• 1/2 cup potato starch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 cup water
• 1/4 cup vegetable oil (for frying)
• 1/2 cup sliced scallions (for garnish)

Instructions

1. In a large bowl, combine cornstarch, potato starch, baking powder, salt, and pepper. Add the chicken pieces and toss to coat evenly.
2. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
3. Fry the chicken in batches for 6-8 minutes, or until golden brown and cooked through. Do not overcrowd the pot.
4. Remove the chicken and drain on paper towels.
5. While the chicken is frying, prepare the sauce: In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and water. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring constantly.
6. Add the fried chicken to the saucepan with the sauce and toss to coat evenly. Cook for 1-2 minutes, stirring continuously, until the sauce thickens and the chicken is well coated.

Notes

• For extra crispy chicken, double fry. Fry once at 350°F (175°C) for 6-8 minutes, then let it rest for 5 minutes before frying again at 375°F (190°C) for 3-5 minutes.
• Use a wire rack to drain the fried chicken and maintain its crispiness.
• Serve immediately with sesame seeds and sliced scallions for garnish.
• To store leftovers, keep the chicken in an airtight container at room temperature for up to 2 days. Reheat in a skillet or oven to regain crispiness.