KOREAN STYLE FRIED CHICKEN

Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and napa cabbage.

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette.

KOREAN STYLE FRIED CHICKEN

INGREDIENTS:

FOR THE MARINADE

2 lbs boneless skinless chicken thighs, quartered

1 medium yellow onion, puréed

6 garlic cloves, pressed

2 tsp salt

1 tsp black pepper

1 tsp ground ginger

FOR THE BATTER

1 cup all-purpose flour

1 1/2 tbsp baking powder

1 cup corn starch

1/2 tsp salt

1 tsp sugar

1/2 tsp black pepper

1 1/4 cups ice water

FOR THE KOREAN DIPPING SAUCE

1/2 cup ketchup

2 scallions, finely chopped

4 garlic cloves, minced

2 tbsp honey

4 tbsp Gochujang Korean Chili Sauce

pinch of salt

1/2 tsp black pepper

1 orange, juiced

1 tbsp ginger, grated

1/4 cup water

OTHER INGREDIENTS

oil for frying

white/black sesame seeds

chopped scallions

DIRECTIONS:

MAKE THE MARINADE

Combine the marinade ingredients in a bowl and mix to combine. Cover with plastic wrap and refrigerate overnight.

MAKE THE BATTER

Combine all the ingredients except for water in a large bowl and whisk to combine. Stir in ice water and mix. Set aside.

1ST FRYING

Heat the oil in a deep fryer or a heavy pot, like a Dutch oven, to 320 F.

Prepare a cooling rack set on top of baking sheet lined with paper towel nearby.

Once the oil reaches 320 F, coat the chicken pieces in the batter completely and place in hot oil. Do not overcrowd the pot; plan on frying 5-6 pieces at a time. Stir them around with a spider or slotted spoon so they don’t stick to each other. Fry for 4 minutes. Remove to the cooling rack and continue with the next batch of chicken. Monitor and adjust the temperature after each batch.

MAKE THE KOREAN DIPPING SAUCE

While the chicken is cooling, prepare the sauce. Combine all the ingredients in the sauce pan and simmer on low heat for 5 minutes. Let cool to room temperature.