Korean Fried Chicken

Name: Korean Fried Chicken
Ingredients: 3 to 4 pounds of boneless skinless chicken thighs (It’s what I had on hand. Typically, I use bone-in legs and wings and fry a little longer but any pieces will do.); Salt and black pepper, a nice big teaspoon of each; 2 or 3 tablespoons of grated fresh ginger; 1/3 cup minced scallion; 1 small glug of toasted sesame oil, about 2 tablespoons; 2 tablespoons of Gochujang; A few tablespoons of water or rice wine to get nice coverage for your marinade; 1/2 cup tapioca starch; 1/2 cup potato starch; 1 cup panko breadcrumbs; A spray bottle with white vinegar for spritzing; 3 tablespoons canola oil; 3 tablespoons Gochujang; 1/4 cup minced shallot; 7-8 large garlic cloves, passed through a Microplane; 1/3 cup soy sauce; 1/2 cup rice wine or sake; 1/4 cup brown sugar; 3 tablespoons toasted sesame seeds, I used golden ones from here; 1/3 cup Mirin; 3 tablespoons rice wine vinegar

andrewzimmern.com

Discover Andrew Zimmern's Korean Fried Chicken—perfect blend of crispy texture and spicy-sweet glaze, using All-Clad deep skillet for golden-brown results. Try it now!

View full recipe on andrewzimmern.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

Share this recipe:

Cooking tools:

Deep fryer
Deep-fry thermometer
Saucepan
Whisk
Skillet
Mixing bowl
Spray bottle
Cooling rack
Pan
Microplane
Measuring cup
Measuring spoon
Tongs
Stove
Spoon
Stainless steel work bowl
Cutting board
Chef's knife
Grater
Paper towel
Refrigerator
Plate
Serving platter

Ingredients

3 to 4 pounds of boneless skinless chicken thighs (It’s what I had on hand. Typically, I use bone-in legs and wings and fry a little longer but any pieces will do.)
Salt and black pepper, a nice big teaspoon of each
2 or 3 tablespoons of grated fresh ginger
1/3 cup minced scallion
1 small glug of toasted sesame oil, about 2 tablespoons
2 tablespoons of Gochujang
A few tablespoons of water or rice wine to get nice coverage for your marinade
1/2 cup tapioca starch
1/2 cup potato starch
1 cup panko breadcrumbs
A spray bottle with white vinegar for spritzing
3 tablespoons canola oil
3 tablespoons Gochujang
1/4 cup minced shallot
7-8 large garlic cloves, passed through a Microplane
1/3 cup soy sauce
1/2 cup rice wine or sake
1/4 cup brown sugar
3 tablespoons toasted sesame seeds, I used golden ones from here
1/3 cup Mirin
3 tablespoons rice wine vinegar