Ultimate Korean vs American Fried Chicken Recipe | Chef Joshua Weissman

Ingredients

• ½ cup (160g) gochujang
• 6 Tbsp (104g) ketchup
• ¼ cup (50g) soy sauce
• 5 Tbsp (160g) brown rice vinegar
• ¼ cup (60g) mirin
• 6 Tbsp (46g) palm sugar, chopped or grated or light brown sugar
• 8 cloves garlic, finely chopped
• 2 lbs (900g) bone-in, skin-on chicken drumsticks, thighs and/or wings
• 1 Tbsp (17g) finely grated ginger
• 1 tsp (0.5g) finely ground black pepper
• Kosher salt, to taste
• 1 cup (165g) cornstarch
• ¼ teaspoon (0.5g) baking soda
• 3.5 quarts (3.3L) vegetable oil
• Toasted white sesame seeds, to garnish
• Thinly sliced green onions, to garnish
• 2 cups (475ml) buttermilk
• 1.5 tsp (8g) MSG, optional
• 1 Tbsp (12g) kosher salt
• 1 Tbsp (9g) ground white pepper
• 1 Tbsp (12g) garlic powder
• 1 Tbsp (9g) smoked paprika
• 2.5 cups (375g) all-purpose flour
• 2 tsp (2g) dried thyme
• 1 tsp (3g) onion powder
• 2 tsp (5g) celery powder
• 2 Tbsp (18g) smoked paprika
• 2 tsp (10g) MSG
• 2 Tbsp (23g) kosher salt