Korean Fried Chicken

Ingredients for Korean Fried Chicken

• Vegetable or canola oil (for frying

• about 1.9L )

• 2 teskedar sesamfrön

• 1 tablespoon toasted sesame oil

• 1 tablespoon finely chopped peeled fresh ginger

• 2 spring onions, white and green parts separated, thinly sliced

• 80g gochujang (Korean hot pepper paste)

• 1 tablespoon light brown sugar

• 60g cornflour

• 60g oblekt vetemjöl

• 2 teskedar kosher salt

• 1 tesked bakpulver

• Nymalen svartpeppar

• 120ml vodka

• 900g boneless, skinless chicken thighs, quartered

• En friteringstermometer

How to make Korean Fried Chicken

Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.

Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3–5 minutes. Transfer to a plate and let cool; set aside.

Heat sesame oil in same skillet over medium. Add ginger and spring onion whites. Cook, stirring frequently, until spring onions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 60ml water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.

Whisk cornflour, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 120ml cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.

Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6–8 minutes per batch.

Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and spring onion greens.

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