Description
Enjoy Korean Fried Chicken, a delightful dish featuring crispy, flavorful chicken marinated in a blend of garlic, ginger, and gochujang. Simple to prepare, it’s ideal for gatherings or a cozy dinner at home.
Ingredients
Scale
- ¼ cup rice wine, soju, mirin, or cheongju
- 3 cloves garlic, smashed
- 1 teaspoon fresh ginger, grated
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 pounds boneless, skinless chicken thigh
- 1 large daikon radish, peeled and cut into ½-inch cubes
- 1 cup water
- ½ cup rice vinegar
- ¼ cup granulated sugar
- 1 tablespoon kosher salt
- 2 tablespoons gochujang
- 1–2 tablespoons granulated sugar
- 2 tablespoons rice syrup
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon gochugaru, optional
- 1 teaspoon toasted sesame oil
- 6 cloves garlic, minced
- 2 teaspoons toasted sesame oil
- ⅓ cup soy sauce
- 2–3 tablespoons granulated sugar
- ¼ cup rice syrup or honey
- 2 tablespoons mirin
- neutral oil, vegetable or canola, as needed for deep frying
- 1 cup potato starch
- white sesame seeds
- scallion, sliced
Instructions
- In a medium bowl, mix together the rice wine, smashed garlic, grated ginger, kosher salt, and black pepper.
- Cut the chicken into bite-sized pieces and pat them dry with paper towels.
- Add the chicken pieces to the marinade and mix well, allowing it to marinate at room temperature for 30-60 minutes.
Notes
For extra crispy chicken, double fry the pieces after marinating.
Serve with sliced daikon radish for a flavorful contrast.
Adjust the gochugaru for desired spiciness.
Nutrition
- Serving Size: 1 piece
- Calories: 500
- Sugar: 15g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg