Korean fried chicken is shaken midfry to remove crispy bits and pieces that Americans treasure on their fried birds. The result is a thin but beautifully brittle coating. A frying basket (think fast-food French fries) makes the shaking process easier, but a wire mesh colander is a good substitute. Gochujang is a fermented Korean chile paste that’s almost electric red in color and explodes with flavor. Don’t skip the sauce; it’s essential. Kimchi is a perfect accompaniment for this flavorful chicken.
Korean-Style Fried Chicken with Gochujang Sauce
- 4 cloves garlic
- 1 (1-inch) piece of fresh ginger, peeled and coarsely chopped
- ¼ cup gochujang
- ¼ cup unseasoned rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp fish sauce
For The Chicken
- Canola oil, for frying
- 4 cups rice flour
- 2 cups water
- 4 chicken wings, wing tips removed
- 4 chicken drumsticks
- 4 chicken thighs
- To make the sauce, pulse the garlic and ginger in a food processor fitted with the metal blade until finely chopped. Add the gochujang, rice vinegar, soy sauce, honey, and fish sauce and pulse just until combined. Pour the sauce into a large mixing bowl and set aside.
- In a deep fryer or large, deep stockpot, heat 3 inches of canola oil over high heat to 340˚F.
- Set a wire rack over a rimmed baking sheet for draining the chicken. Submerge a frying basket in the oil, or place a wire mesh colander nearby. Place a rimmed baking sheet near the fryer. (You’ll shake the fried chicken over the baking sheet.)
- Put 2 cups of the rice flour in a shallow bowl. In a bowl, stir the remaining 2 cups of rice flour with 2 cups of water to make a very thin paste.
- Dredge the chicken pieces in the flour, then dip them into the flour paste to coat. Once all pieces have been coated, carefully place the chicken in the hot oil. Fry for 10 minutes. Maintain a frying temperature of 340˚F.