Korean fried chicken

Name: Korean fried chicken
Cuisine: Korean, Asian
Ingredients: 350g/12.3oz chicken thigh fillets , cut into large bite size pieces; 1 tbsp soy sauce; 1 tbsp Shoaxing wine; 2 tsp freshly grated ginger including juice; 1 tbsp mirin; 20g/0.7oz corn flour (corn starch) or potato starch; 1.5 tbsp Kechap 1 tbsp gochujang (Korean chilli paste) 2 tbsp soy sauce. 2tbsp brown sugar 2 large garlic cloves, crushed small piece ginger, grated 1/2 tsp sesame oil

1 step

Updated at: Wed, 16 Aug 2023 20:26:59 GMT

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Ingredients

0 servings

350gchicken thigh fillets

cut into large bite size pieces

Instructions

Step 1

Put the chicken and the Marinade ingredients into a zip lock bag or a bowl. Toss chicken inside the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 min-1 hour. 1. Heat enough oil in a deep pot or pan to 160C/320F (note 3).  The depth of oils is about 3-4cm/1¼-1½”. Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid and put in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece. Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes Take the chicken pieces out of the oil and rest for at least 3-4 minutes on paper towels. Repeat with remaining chicken pieces. Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200C/374-392F (note 3). Put the chicken pieces back into the oil in batches and fry for 1-2minutes until golden brown and crunchy. Repeat with remaining chicken pieces.