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Korean Fried Chicken

chicken, korean September 12, 2019

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #CollectiveBias #FriedChicken

I’ve been dreaming up a Korean fried chicken recipe for some time now. My husband has experienced it a few times in the States but has always been disappointed. We have no Korea travel plans as of now, so my only option was to give him an idea of how it’s really supposed to taste from my own kitchen. Guys, it was a success! He said it’s by far the best Korean Fried Chicken he’s tasted and was impressed with not only the flavor of the sauce, but also with how crispy the chicken turned out. With a recipe like this, the sauce easily has the potential to weigh down the fried chicken and make it soggy, so an extremely crispy chicken is paramount. Which is why today I am sharing my insights on how to get the crispiest chicken ever. Read on.

Tip #1: Use  Argo® Corn Starch​!
One of my husband’s favorite foods is karaage, which is essentially just Japanese fried chicken. Karaage typically will use  Argo® Corn Starch​, and there’s a reason for that – it makes for the crispiest chicken! A quick google search tells us why: because corn starch is nearly all starch, as opposed to flour which also contains gluten, giving it a lower starch content and therefore less potential for crispiness. In my recipe, I used half flour and half of my secret ingredient: Argo® Corn Starch. The combination worked magic.

Tip #2: Double Coat.
My go-to for fried chicken is Thomas Keller because his fried chicken restaurant in Napa Valley is our favorite. He does a double dip into his batter and it works out very nicely.

Tip #3: The Double Fry.
A double fry really seals in the crisp. Apparently, the first fry dehydrates your chicken coating for that dry crunchiness, and with a second fry you’re able to push out even more moisture to create the crispiest chicken ever.

Are these tips new to you or do you already practice them? Argo® Corn Starch has tons of other uses, like thickening sauces and soups and binding baked goods like pies. It’s the secret ingredient for getting the perfect texture in dishes. I’m excited I got to collab with Argo® Corn Starch on this recipe because it’s an iconic brand that’s always been in my pantry. They’ve been around for over 100 years, delivering quality over generations. Check out their website for more recipes HERE.

We love this recipe and hope you guys can give it a try. Do you make fried chicken at home? What do you think about these tips?

Print

Korean Fried Chicken

Ingredients

For the chicken:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup Argo® Corn Starch
  • 1 cup flour
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 1/2 tsp kosher salt
  • 1 cup buttermilk
  • 1 bottle Mazola® Corn Oil 40 oz.

For the brine:

  • 4 cups room temperature water
  • 2 Tbsp + 2 tsp salt

For the sauce:

  • 2 tsp corn oil
  • 3 garlic cloves minced
  • 1/3 cup ketchup
  • 1/3 rice syrup or corn syrup
  • 1/4 cup red pepper paste gochujang
  • 3 tsp rice wine vingegar or apple cider vinegar
  • roasted sesame seeds opt.
  • green onions chopped (opt.)

Instructions

Directions:

  1. For the Brine:
  2. Prep you chicken by cutting off extra fat and cutting into pieces about 3" long. In a large bowl, dissolve 2 Tbsp + 2 tsp salt in 4 cups room temp. water and place the chicken in it. Cover and refrigerate for 8 hours.

For the Chicken:

  1. Remove from the brine and pat dry. Bring to room temperature. Place the buttermilk in a shallow dish and bring that to room temperature as well. In another shallow dish, combine the flour, Argo® Corn Starch, garlic powder, onion powder and salt. Set aside.

  2. Fill a large pot with about 2 inches of corn oil and bring to 320F. You'll want to keep your temperature at 320 the entire time as best you can. Prep a pan for once the chicken is fried: place paper towels over a large cookie sheet and then put a cooling rack over top of that. That way excess oil can freely drip off of your chicken.
  3. Start coating your chicken pieces in the corn starch mixture, then the buttermilk, and then again in the corn starch.
  4. Once your oil is ready, drop your chicken in, giving each piece a couple inches of space so as not to overcrowd. Fry for 8-10 minutes or until the chicken reaches a golden brown. Place on your cooling pan.
  5. Once all chicken is fried, repeat steps for a second fry, this time frying for 3-4 minutes until the chicken in a deep brown.

For the sauce:

  1. Place a pan over med-low heat and add 2 tsp corn oil. Once the oil is hot, add the garlic and cook, stirring, for a minute until fragrant. Add the ketchup, syrup, red pepper paste and vinegar and stir. Continue stirring for about 7 minutes until the sauce has thickened a bit, being careful not to burn the sauce.
  2. Now, find the biggest bowl you own and place the chicken inside. Pour the sauce over top of the chicken and mix until coated. Garnish with sesame seeds and green onions and enjoy.

Recipe Notes

Fried chicken recipe adapted from Thomas Keller. Sauce adapted from Maangchi.

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