Spicy Fried Chicken
Ingredients: Chicken Thighs, Soy Sauce, Sake, Gochujang, Grated Ginger · 15 min cook time · 415kcal · ~₩8,600
Ingredients
300g Chicken Thighs, 1tbsp Soy Sauce, 1tbsp Sake, 1.5tbsp Gochujang, 1tsp Grated Ginger, 1clove Grated Garlic, 6tbsp Potato Starch, 100g Cabbage Leaves, shredded, 5g Parsley Leaves, 50ml Frying Oil
Instructions
1. Cut the chicken thighs into pieces weighing about 15 to 20 g (0.5~0.7 oz) each.
2. Combine soy sauce, sake, gochujang, grated ginger, and grated garlic in a bowl. Mix well until there are no lumps of gochujang.
3. Place the chicken pieces into the bowl and toss to coat with the marinade. Cover with plastic wrap and marinate in the refrigerator for 1 to 1.5 hours (or overnight).
4. Remove any excess marinade from the chicken and coat thoroughly with potato starch.
5. Heat 3 mm (0.12") of vegetable oil in a frying pan over medium heat. When the oil is heated and becomes less viscous, add the chicken, starting with the largest pieces first. Increase the heat a little as the temperature will drop.
6. When all pieces are added, wait a little, then shake the pan first to separate any stuck pieces. Turn the pieces over one by one, starting with the ones that are lighter in color on the edges.
7. Occasionally shake the pan and turn the pieces again to get a nice brown color.
8. Remove the chicken pieces from the pan in the order they were cooked and place them on a paper towel.
9. Arrange plenty of shredded cabbage on a plate. Pile up the spicy chicken karaage in the middle. Arrange parsley leaves between the cabbage and the chicken.
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