Description
Crispy on the outside and tender on the inside, this Korean fried chicken is bursting with flavor, making it a perfect dish for any gathering.
Ingredients
- 16 chicken wingettes (or drumettes)
- 500 g cold water (about 2 cups) for brining
- 15 g salt (about 2½ tsp)
- 1 tsp Korean chili powder
- ½ tsp garlic powder (or 1 tsp of freshly chopped garlic)
- 240 g Korean fried chicken mix (for the batter)
- 240 g cold water (1 cup) for batter
- 240 g Korean fried chicken mix (for dredging)
- Vegetable oil for frying (fill the medium pot half full)
- 3 tbsp gochujang (for the sauce)
- ½ tbsp Korean chili powder
- 1 tbsp soy sauce
- 2 tbsp ketchup
- 4 tbsp honey (or light corn syrup)
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp sesame seeds
Instructions
- Start by mixing the salt, Korean chili powder, and garlic powder in a large bowl filled with cold water. Stir until dissolved. Submerge the chicken in the saltwater and refrigerate it for at least 8 hours.
- Remove the chicken from the brine and place it on a plate. In a separate bowl, mix the Korean fried chicken mix with cold water until combined.
- Coat each piece of chicken in the batter. Next, dredge the chicken in the additional Korean fried chicken mix by placing it in a Ziploc bag. Seal the bag and shake to coat the chicken evenly.
- Heat oil in a heavy-bottomed pot to 320°F. Fry the chicken for about 3 minutes until it turns a beautiful golden brown. Carefully drain the chicken on a wire rack.
- Increase the oil temperature to 355°F and fry the chicken again for an additional minute for maximum crispiness.
- In a separate nonstick pan, mix all sauce ingredients and simmer until bubbly. Toss the fried chicken in this flavorful sauce and serve hot.
Notes
For extra crispiness, ensure the chicken is evenly coated and avoid overcrowding the pot while frying.