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Crispy Korean-style chicken in gochujang sauce
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Source: https://recipheon.com/en/recipes/main-dishes/crispy-korean-style-chicken-in-gochujang-sauce
About this recipe
Crispy chicken pieces are coated in glossy gochujang sauce, balancing sweet honey with a distinct kick of heat. Beneath the thin coating, the meat stays juicy, while toasted sesame and scallion add nutty flavor and freshness. This homemade take on Korean fried chicken is made for sharing around the table. Serve it as soon as it is tossed with the sauce, when the contrast between the crisp coating and sticky glaze is at its best.
Ingredients
Chicken and coating
800 g chicken thigh meat, without skin or bones
1 tbsp soy sauce, 15 ml
1 tsp finely grated fresh ginger
½ tsp fine salt
¼ tsp ground black pepper
160 g potato starch for coating; discard any unused remainder
1.2 l refined rapeseed oil for deep-frying; most will remain in the pot
Gochujang sauce and finishing touches
50 g medium-hot gochujang paste
40 g mild ketchup
40 g liquid honey
1 tbsp soy sauce, 15 ml
1 tbsp rice vinegar with no added sugar, 15 ml
2 tbsp water, 30 ml
2 garlic cloves
1 tsp toasted sesame oil, 5 ml
1 tbsp toasted white sesame seeds
1 scallion, about 20 g trimmed
Steps
Pat the chicken dry, then trim away any visible sinew and excess fat. Cut into pieces about 3 cm across. Mix with a tablespoon of soy sauce, the ginger, salt and pepper. Refrigerate for 15 minutes; prepare the sauce while it chills. Do not rinse the chicken.
Finely chop the garlic. In a wide skillet, combine the gochujang, ketchup, honey, the tablespoon of soy sauce listed for the sauce, vinegar, water and garlic. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sauce thickens slightly and starts to cling to the spatula. Remove from the heat, stir in the sesame oil and set aside.
Tip the starch into a shallow dish. Coat the chicken pieces one at a time, pressing the starch onto the moist surface of the meat. Shake off any loose excess and arrange on a dry plate in a single layer. Discard the remaining starch that has been in contact with raw chicken.
AI-generated Pour the oil into a tall, heavy-bottomed pot about 20 cm across. It should be about 4 cm deep and fill no more than half the height of the pot. Heat to 165–170°C. Set a wire rack over a baking sheet nearby and have a metal slotted spoon ready. Fry the chicken in 4 small batches.
Carefully lower the chicken into the oil one piece at a time, leaving space between the pieces. Fry each batch for 4–5 minutes, turning gently, until the coating sets and is lightly golden. Lift out onto the rack. Before the next batch, wait for the oil to return to 165–170°C; skim out any loose crumbs of coating.
AI-generated After the first round of frying, let the last batch rest on the rack for about 5 minutes. Heat the oil to 180°C. Fry the chicken again in 4 batches, in the same order, for 2–3 minutes each, until the coating is golden and crisp. The meat must be completely cooked through, with no raw center. Return to the rack to drain.
Briefly warm the sauce over low heat until it is fluid again. Remove the skillet from the heat, add the fried chicken and toss gently so each piece is covered in a thin, glossy layer. Do not simmer the chicken in the sauce; the coating should stay crisp.
AI-generated Thinly slice the trimmed scallion, using both the white and green parts. Transfer the chicken to a serving platter and sprinkle with all the scallion and sesame seeds. Divide into 4 portions and serve immediately. Do not cover the hot pieces, as trapped steam will soften the coating.
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