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Korean-Style Fried Chicken with Gochujang Sauce

 
Makes: 4 - 6 servings

Ingredients

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

Instructions

  • 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.
 
Korean-Style Fried Chicken with Gochujang Sauce Copyright © Rebecca Lang Cooks | rebeccalangcooks.com