ALYSE WHITNEY | TheKitchn.com
THE KITCHN
My platonic ideal of fried chicken is Korean fried chicken. It's ul-tra-crunchy, juicy and typically glazed with a savory or spicy sauce that sinks into every nook and cranny of the shatteringly crisp crust.
I am a Korean-American adoptee who didn't grow up having fried chicken on the streets of Seoul or made for me at home, but ever since discovering Korean fried chicken more than a decade ago -- post-karaoke at Bonchon in New York City's Koreatown -- it's one of my top eats.
This recipe is the result of many trials and errors to find the absolute best way to make Korean fried chicken at home. Pair these chicken bites with a kimchi ranch for dipping and a simple pickled radish for refreshing bites that cut through the decadent fried feast.
Storage, make-ahead tips
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If making the fried chicken ahead, do not glaze it. Instead, store the glaze separately and store the chicken bites in a paper-towel-lined airtight container (this will help absorb moisture and grease and keep the chicken crispy).
To reheat chicken, bake or air-fry at 350 F for eight to 10 minutes, and then toss with glaze.
Leftover fried chicken will keep for about four days in the fridge. For longer storage, freeze the chicken in a single layer on a parchment-lined sheet tray that will fit in your freezer, then transfer to a zip-top freezer bag or airtight container and store for up to three months. Add about five minutes to the aforementioned reheat time.
Korean fried chicken
Servings: 4 to 6
For the glaze"
■10 cloves garlic "
■1 tablespoon canola oil "
■½ cup soy sauce or tamari "
■½ cup packed light brown sugar "
■¼ cup rice vinegar "
■1 tablespoon cornstarch "
■1 tablespoon water "
■2 tablespoons gochujang paste "
■2 teaspoons toasted sesame oil
For the fried chicken"
■ 2 to 2 ¼ pounds boneless, skinless chicken thighs, preferably large
"■ 2 cups cornstarch, divided "
■2 teaspoons garlic powder "
■1 teaspoon ground ginger "
■2 ¼ teaspoons kosher salt, divided, plus more for seasoning "
■1 ½ teaspoons ground white pepper, divided "
■1 ½ teaspoons baking powder, divided " 3 cloves garlic "
■1 (½-inch) piece ginger "
■¾ cup cold water "
■1 tablespoon soy sauce or tamari "
■1 tablespoon rice vinegar "
■5 cups canola oil, or another high-smoke-point neutral oil
For serving"
■Scallions thinly sliced on a diagonal, toasted sesame seeds (optional garnish) "
■Kimchi ranch and pickled radishes (optional, see recipes)
Make the glaze
Finely chop garlic cloves (about ½ cup). Place the garlic and canola oil in a small saucepan over medium-low heat (this allows the garlic to infuse to the oil as it heats up). Cook, stirring frequently, until the garlic is fragrant and lightly golden-brown, 3 to 6 minutes.
Add soy sauce, brown sugar and rice vinegar. Increase the heat to medium high and bring to a simmer. Meanwhile, place cornstarch and water in a small bowl and whisk until the cornstarch is suspended.
Add the cornstarch slurry to the simmering sauce and cook, whisking often, until bubbling and thickened. Turn off the heat. Add gochujang and toasted sesame oil, and whisk to combine. Transfer to a large bowl.
Make the fried chicken
Pat chicken thighs dry with paper towels. Cut into rough 2-inch pieces (about 5 per thigh).
Make the dredge: Place garlic powder, ground ginger, 1 cup of the cornstarch, ½ teaspoon of the baking powder, ¾ teaspoon of the kosher salt and ½ teaspoon of the ground white pepper in a medium bowl and whisk to combine.
Make the batter: Place the remaining 1 cup cornstarch, 1 teaspoon baking powder, 1 ½ teaspoons kosher salt and 1 teaspoon ground white pepper in a second medium bowl. Finely grate garlic cloves and place into a bowl with peeled ginger. Add water, soy sauce and rice vinegar. Whisk until combined.
Heat canola oil in a heavy-bottomed pot or deep skillet over medium heat until 350 F. (Test if it's hot enough by dropping a bit of the batter into the oil and see if it bubbles immediately, or insert a wooden chopstick and see if bubbles appear.) Meanwhile, line a baking sheet with paper towels or fit with a wire rack. Coat as much of the chicken as you can while the oil heats.
Coat the chicken in batches of 8 to 10 pieces: Add to the dredge and toss until evenly coated. Shake off the excess, then add to the batter and toss. Let the excess batter drip off, then return back to the dredge bowl, pressing the cornstarch mixture into the chicken to help create more craggly, crunchy bits. Transfer to a second baking sheet. Rewhisk the batter occasionally as you're coating the chicken, and add a little water as needed if it starts to get too thick.
Fry the chicken in batches of 8 to 10 pieces: Add one at a time into the hot oil and fry, stirring occasionally, until cooked through and golden-brown, 6 to 8 minutes. Transfer with a slotted spoon or spider to the wire rack or paper towels. Sprinkle with kosher salt.
Toss the chicken in the glaze in batches until evenly coated. Garnish with toasted sesame seeds and sliced scallions, and serve with kimchi ranch and pickled radishes if desired.
Recipe note: The glaze can be made up to 1 day ahead and refrigerated in an airtight container. Rewarm before using.
Pickled radishes
Servings: 4 to 6
Ingredients "
■1 cup hot water "
■½ cup granulated sugar "
■½ cup distilled white vinegar
■"1 ½ tablespoons kosher salt "
■1 pound Korean mu radish or Japanese daikon
Directions
Place water, sugar, vinegar and salt in a 1-quart container with a lid (such as a glass jar or deli container). Stir until the sugar and salt are dissolved. Peel and cut the radish into ½-inch cubes. Add to the vinegar mixture and stir to combine. Cover and refrigerate for at least 12 hours to pickle, but at least 24 hours is even better.
Pickled radishes can be stored for a few months in an airtight container in the fridge, as long as pieces are covered in brine.
Kimchi ranch
Servings: 4 to 6
Ingredients"
■2 cloves garlic "
■¹/³ cup drained napa cabbage kimchi "
■1 cup mayonnaise "
■¾ cup buttermilk
"■1 tablespoon kimchi brine "
■1 (1-ounce) packet ranch seasoning powder "
■1 teaspoon granulated sugar, plus more as needed (optional)
Directions
Prepare the following, adding each to the same medium bowl as you complete it: Finely grate garlic. Very finely chop drained napa cabbage kimchi.
Add mayonnaise, buttermilk, kimchi brine and ranch seasoning powder. Stir to combine. Taste and add sugar if desired.
Kimchi ranch can be stored for up to 2 weeks in an airtight container in the fridge -- but do not freeze, as the dairy will not thaw to the right texture.
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