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Instructions:
- Prepare the chicken:
- Pat the chicken pieces dry with paper towels to remove excess moisture. Season them with salt, pepper, garlic powder, and onion powder.
- Make the batter:
- In a large bowl, mix together the flour, cornstarch, and baking powder. Gradually add cold water while whisking to form a smooth batter. The batter should be thick enough to coat the chicken but not too runny.
- Heat the oil:
- In a deep frying pan or pot, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to maintain the oil temperature for best results.
- First fry:
- Dip each piece of chicken into the batter, ensuring it is evenly coated. Carefully drop the chicken pieces into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until the chicken is light golden brown but not fully cooked through. Remove the chicken and drain on a paper towel-lined plate. Let it rest for 5 minutes.
- Double fry for extra crispiness:
- Increase the oil temperature to 375°F (190°C) for the second fry. Return the chicken to the hot oil and fry for an additional 3-4 minutes or until the chicken turns a deep golden brown and is extra crispy. Drain on paper towels once again.
- Prepare the sauce:
- In a small saucepan, combine gochujang, soy sauce, honey (or corn syrup), rice vinegar, brown sugar, ketchup, minced garlic, grated ginger, and sesame oil. Heat the sauce over medium heat, stirring occasionally until it thickens slightly, about 3-4 minutes. Remove from heat.
- Toss the chicken in the sauce:
- In a large mixing bowl, add the fried chicken and pour the warm sauce over the top. Toss until each piece is fully coated in the flavorful sauce.
- Garnish and serve:
- Sprinkle toasted sesame seeds and chopped green onions over the chicken for extra flavor and texture. Serve immediately while the chicken is still hot and crispy.
Conclusion:
Korean Fried Chicken is a masterpiece of texture and flavor. The double-frying technique ensures that the chicken remains ultra-crispy even after being coated in the sticky, spicy-sweet sauce. Every bite is a perfect blend of crunch, heat, and savory goodness. Serve it as an appetizer, snack, or as the main dish alongside some rice, and you’ll have a meal that’s sure to impress anyone who tries it. Enjoy this Korean culinary delight!
Extra Tips:
- If you like extra heat, add some gochugaru (Korean red pepper flakes) to the sauce for an extra spicy kick.
- For a milder version, reduce the amount of gochujang or replace it with ketchup.
- To make a gluten-free version, substitute the all-purpose flour with rice flour.
- This dish pairs perfectly with pickled radish or kimchi to balance out the richness of the chicken.
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