Korean Fried Chicken is one of my favorite things. Full stop. I’ll show you how to make it at home. Use code BRIAN at checkout for 15% off your first month’s supply of Seed’s DS-01âą Daily Synbiotic:
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đžINSTAGRAM:
đȘMY GEAR:
POTATO STARCH:
BOOS BLOCK CUTTING BOARD:
10″ Chef’s Knife:
PLASTIC CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
BIBIMBAP VIDEO:
— RECIPE —
CHICKEN
âȘ2.5lbs/1.25kg bone in, skin on chicken thighs
âȘ20g or 1Tbsp salt for chicken + 15g or 3/4Tbsp for dredge
âȘ10g or 1 Tbsp ginger, grated/minced
âȘ10g or 2 cloves garlic, grated/minced
âȘLight olive oil
âȘ350g or 3c ap flour + about a cup or enough to coat chicken
âȘ350g or 1 3/4c potato starch
âȘ10g or 2tsp baking powder
âȘ8g or 1.25Tbsp onion powder
âȘ8g or 1Tbsp garlic powder
Cut thighs into 4 pieces, depending on the size of the thigh. Toss to evenly coat with 20g salt, ginger, and garlic. Refrigerate for 15-20min.
Fill a large, heavy bottomed pot with 3â or so/7cm of oil. For my 6.75 pot, i use about 3L. More importantly, oil should be no more than 3â or 7cm from the top of the pot. Preheat over medium heat. Youâre looking for the oil to reach a frying temp of 350F/176C.
Transfer chicken to a towel and try well on all sides.
Whisk together ap flour, potato starch, 15g salt, baking powder, garlic powder and onion powder in a large bowl.
Into a second bowl add about â of the dry flour mixture and just enough water until the consistency is somewhere between loose pancake batter and cream.
Add a drizzle or about a cup of the wet mixture back into the dry flour mixture. Stir and fluff until itâs crumbly and and very little powdery dry flour remains.
Add the dried chicken into an empty bowl and toss with enough flour to coat each piece well. Toss between your hands to remove excess flour and set chicken on a tray to begin battering/dredging process.
One by one, drop each piece of chicken into the wet batter to evenly coat. Shake/drain off any excess and move into the crumbly/craggy âdryâ mixture to coat. Place on a tray.
Carefully drop thighs into preheated oil, making sure that chicken isnât touching – do this in 2 batches if needed. Fry for 7min. While drying, check temp and adjust if needed to keep oil at 350F/176C. Remove chicken from oil and drain on wire rack.
Increase oil heat to 375F/190C and lower chicken back into oil to cook for another 5min until golden brown.
Brush gochujang sauce onto as many of the pieces as youâd like.
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GOCHUJANG SAUCE
âȘ60g or 3 1/3Tbsp soy sauce
âȘ40g or 1/4c Tbsp sugar
âȘ110g 1/3c honey
âȘ100g or 2Tbsp gochujang
âȘ60g or 1/4c mirin
âȘ30g or 2 Tbsp hot sauce
âȘ20g or 2Tbsp ginger, grated/minced
âȘ20g or 4-5 cloves garlic, grated/minced
âȘ200g or just under 1c water
Combine ingredients in a small sauce pot and bring to a simmer over high/med-high for about 15 minutes. Sauce should have reduced by 4-5 times.
Brush onto fried chicken and garnish with sesame seeds
#kfc #koreanfriedchicken
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đ§MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:27 Breaking down and seasoning the chicken
2:09 Setting up the âfryerâ
3:35 Making the Gochujang sauce
5:03 Battering and dredging the chicken
7:58 Seed (ad)
9:02 Frying and saucing the chicken
12:12 Letâs eat this thing
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