Crispy Korean Fried Chicken
Ingredients: Whole Chicken, Soy Sauce, Gochugaru (Korean Chili Flake), Mirin, Cooking Sake · 45 min cook time · 985kcal · ~₩18,500
Ingredients
1개 Whole Chicken, 50ml Soy Sauce, 20g Gochugaru (Korean Chili Flake), 30ml Mirin, 30ml Cooking Sake, 5g MSG, 5g Chicken Powder, 10ml Sesame Oil, 30g Ginger, 20g Garlic, 1개 Egg White, 50g Caster Sugar, 30g Honey, 30ml Rice Vinegar, 50g Gochujang (Hot Pepper Paste), 50g Tomato Ketchup, 5g Baking Powder, 100g Potato Starch, 100g Plain White Flour, 50ml Vodka, 1개 Daikon Radish, 2개 Spring Onion, 5g Sesame Seeds
Instructions
1. Butcher the chicken into drumsticks, wings, and thighs. Cut the breast into 4cm pieces. Debone the thighs.
2. Prepare the marinade by blending soy sauce, gochugaru, mirin, cooking sake, MSG, chicken powder, sesame oil, ginger, garlic, and egg white. Marinate the chicken for 5-10 minutes.
3. Prepare the sauce by combining honey, caster sugar, cooking sake, rice vinegar, gochujang, and tomato ketchup in a pan. Bring to a boil and simmer until reduced to a thick, sticky consistency.
4. Prepare the batter by mixing potato starch, plain white flour, baking powder, water, and vodka. The batter should have the consistency of double cream.
5. Coat the chicken pieces in the batter. Fry the drumsticks, wings, and thighs first until lightly golden. Remove and let them rest. Then fry the breast pieces.
6. Prepare the daikon radish garnish by peeling, dicing, and quick pickling it in rice vinegar and sugar. Slice the spring onions into long strips and fry them in a separate batter with sesame seeds.
7. Double-fry the chicken pieces until they are golden brown and crispy. Coat the breast pieces in the sauce.
8. Plate the chicken, drizzle with sauce, and garnish with the fried spring onions, pickled daikon, and sesame seeds.
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