Korean Fried Chicken
Servings 4
Ingredients
Chicken
- 2 pounds chicken drumsticks
- ½ cup corn starch
- ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- ⅓ cup Korean rice syrup
- ⅓ cup ketchup
- 2 tablespoons gochujang
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- roasted sesame seeds
Instructions
- Preheat frying oil to 325 degrees F.
- Combine salt, pepper, cornstarch, flour and baking soda in a medium bowl. Season chicken with flour mixture, making sure to thoroughly coat all sides. Let sit for 10 minutes.
- Fry chicken drumsticks until light brown in color about 10 minutes. Remove from heat and drain on paper towels. Return chicken to the fryer and fry once more for another 10 minutes or until the internal temperature reaches 165 degrees F.
- Meanwhile, prepare the sauce. Heat the sesame oil in a medium sauce pan over medium-low heat. Add the garlic and saute until aromatic, about 30 seconds. Add the remaining ingredients including rice syrup, ketchup, gochujang, brown sugar, and rice vinegar, and bring to a simmer, stirring frequently. Remove from heat. Toss the chicken in the sauce and sprinkle sesame seeds on top. Serve immediately.
Notes
You can also bake the chicken if you prefer. Preheat the oven to 400 degrees F and line a baking sheet with a wire rack. Spray with cooking spray and arrange the chicken on top, giving plenty of room in between. Bake the chicken for 30-35 minutes or until golden brown and the juices run clear. Remove from the oven and toss the chicken in the sauce.