Ingredients 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1/2 cup all-purpose flour 2 eggs 1/2 cup cornstarch 1/3 cup gojuchang red pepper paste 2 tablespoons rice … When the chicken is a light golden brown (5-10 minutes), remove from oil and cook the second batch the same way, After the chicken is done frying, place on a plate lined with a paper towel to soak up the oil. Remove the batch from the oil and place onto a paper towel lined wire rack. Repeat with rest of chicken. We only do half so that we don’t overcrowd the pan and lower the temperature too much. Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl. Preparation. All rights reserved. Thanks for sharing the recipe. Using tongs, carefully lower the pieces of chicken into the oil, but do not crowd the pot. For the marinade, combine the salt, pepper, garlic powder, ginger powder, and onion powder in a mixing bowl. What makes this chicken super crispy is the use of potato starch (and double frying). Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches. Make the chicken: Mix the chicken pieces, salt, and black pepper in a large bowl. The way we fry the chicken to get that thin and crispy exterior is also a bit unique. The instructions are very clear and I loved how each step was outlined. Spicy Korean Fried Chicken with Gochujang Sauce, Congrats! The chicken pieces are coated in a 3-step process. If you fry them straight from the fridge, there is a possibility the centers will be raw when the outside is properly cooked. After the chicken has cooled for a while, we flash-fry it for 30 seconds to 1 minute to get the exterior really crispy before we coat it with the sauce. After tinkering and scouring the Internet for any notion of their recipe, I’ve gotten a fairly close recipe. The sauce was delicious and the chicken was beautifully crispy. Allrecipes is part of the Meredith Food Group. Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C). Don’t confuse Gojuchang paste with Gojuchang sauce which has other ingredients added. Since you double fry, you want to prevent it from drying out. The sauce was amazing, I wish I made more bc I made too much chicken lol. Slowly pour water along side of mixing bowl carefully, about 1” above. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. All rights reserved. Kkanpunggi, will be delicious with warm cooked rice, fried rice /noodles, steamed veggies or even by itself!This is something all of your family will LOVE! Enjoy! Information is not currently available for this nutrient. 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Used rice wine instead of rice vinegar. Hey Seonkyoung! Combine chicken, soy sauce, salt and pepper in a mixing bowl. Fried chicken has been incredibly popular in Korea since the 1970s, and there are many fried chicken shops around the country. Take a piece of chicken and coat it with the dry batter, remove excess marinade off with your fingers. In a large mixing bowl, place sweet potato starch, level evenly. Fry the chicken in batches. It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. Then, combine the gojuchang, honey, soy sauce, and ketchup in the saucepan. I’ve never used an air fryer before, but I just got one and wanted to try this recipe as the first thing I make in it! Enjoy. I will definitely be making it again! The tangy-sweet flavor of the radish perfectly complements the sweet and spicy flavor of the chicken.


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