🍗 Korean fried chicken, two sauces
Ingredients
- 1.8 kg boneless skinless chicken thighs
- 60 ml rice wine (soju or mirin)
- 3 garlic cloves, smashed + 6 cloves, minced
- 1 tsp grated fresh ginger
- Salt, black pepper
- 1 cup potato starch
- Neutral oil for deep frying
- Yangnyeom sauce: 2 tbsp gochujang, 2 tbsp rice syrup, 1 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp rice vinegar, 1 tsp gochugaru, 1 tsp toasted sesame oil, sugar to taste
- Soy garlic sauce: 6 cloves garlic minced, 2 tsp toasted sesame oil, 80 ml soy sauce, 60 ml rice syrup or honey, 2 tbsp mirin, sugar to taste
- Pickled daikon: 1 large daikon radish in cubes, 250 ml water, 125 ml rice vinegar, 60 g sugar, 1 tbsp salt
- Sesame seeds, sliced scallions
Method
- Combine the rice wine, smashed garlic, ginger, salt and pepper. Cut the chicken into bite-sized pieces, pat dry, coat in the marinade and leave 30 to 60 min at room temperature.
- Daikon: put the cubes in a heatproof bowl. Heat the water, vinegar, sugar and salt until dissolved, pour over the daikon, cool then refrigerate at least 2 h.
- Yangnyeom sauce: simmer everything except the sesame oil in a small pan for 6 to 7 min until glossy. Stir in the sesame oil off the heat and keep warm.
- Soy garlic sauce: gently bloom the garlic in the sesame oil for 5 to 7 min. Add the rest and simmer 8 to 9 min until syrupy. Keep warm.
- Heat the oil to 150 °C. Drain the chicken and dredge each piece in a thin, even coat of potato starch, shaking off the excess. Rest 5 min on a rack.
- First fry: 6 to 8 min in batches, cooked through but still pale. Drain and rest 10 to 30 min.
- Raise the oil to 175 °C and fry again for 1 to 2 min, until golden and properly crisp. That second fry is the whole trick.
- Split the chicken in two and toss each half in a sauce. Scatter with sesame and scallions, and serve immediately with the pickled daikon.
Adapted from Nick's Kitchen (YouTube)
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