Super Crispy Korean Fried Chicken (Original & Spicy Gochujang)

🔪MY GEAR:

-- RECIPE --

CHICKEN
▪2.5lbs/1.25kg bone in, skin on chicken thighs
▪20g or 1Tbsp salt for chicken + 15g or 3/4Tbsp for dredge
▪10g or 1 Tbsp ginger, grated/minced
▪10g or 2 cloves garlic, grated/minced
▪Light olive oil
▪350g or 3c ap flour + about a cup or enough to coat chicken
▪350g or 1 3/4c potato starch
▪10g or 2tsp baking powder
▪8g or 1.25Tbsp onion powder
▪8g or 1Tbsp garlic powder

Cut thighs into 4 pieces, depending on the size of the thigh. Toss to evenly coat with 20g salt, ginger, and garlic. Refrigerate for 15-20min.

Fill a large, heavy bottomed pot with 3” or so/7cm of oil. For my 6.75 pot, i use about 3L. More importantly, oil should be no more than 3” or 7cm from the top of the pot. Preheat over medium heat. You’re looking for the oil to reach a frying temp of 350F/176C.

Transfer chicken to a towel and try well on all sides.

Whisk together ap flour, potato starch, 15g salt, baking powder, garlic powder and onion powder in a large bowl.

Into a second bowl add about ⅓ of the dry flour mixture and just enough water until the consistency is somewhere between loose pancake batter and cream.

Add a drizzle or about a cup of the wet mixture back into the dry flour mixture. Stir and fluff until it’s crumbly and and very little powdery dry flour remains.

Add the dried chicken into an empty bowl and toss with enough flour to coat each piece well. Toss between your hands to remove excess flour and set chicken on a tray to begin battering/dredging process.

One by one, drop each piece of chicken into the wet batter to evenly coat. Shake/drain off any excess and move into the crumbly/craggy “dry” mixture to coat. Place on a tray.

Carefully drop thighs into preheated oil, making sure that chicken isn’t touching - do this in 2 batches if needed. Fry for 7min. While drying, check temp and adjust if needed to keep oil at 350F/176C. Remove chicken from oil and drain on wire rack.

Increase oil heat to 375F/190C and lower chicken back into oil to cook for another 5min until golden brown.

Brush gochujang sauce onto as many of the pieces as you’d like.

--
GOCHUJANG SAUCE
▪60g or 3 1/3Tbsp soy sauce
▪40g or 1/4c Tbsp sugar
▪110g 1/3c honey
▪100g or 2Tbsp gochujang
▪60g or 1/4c mirin
▪30g or 2 Tbsp hot sauce
▪20g or 2Tbsp ginger, grated/minced
▪20g or 4-5 cloves garlic, grated/minced
▪200g or just under 1c water

Combine ingredients in a small sauce pot and bring to a simmer over high/med-high for about 15 minutes. Sauce should have reduced by 4-5 times.

Brush onto fried chicken and garnish with sesame seeds

#kfc #koreanfriedchicken
--
🎧MUSIC:

CHAPTERS
0:00 Intro
0:27 Breaking down and seasoning the chicken
2:09 Setting up the “fryer”
3:35 Making the Gochujang sauce
5:03 Battering and dredging the chicken
7:58 Seed (ad)
9:02 Frying and saucing the chicken
12:12 Let’s eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[leoangelo]

It's past 2am now, I should've been sleeping. But I can't resist a Super Crispy Korean Fried Chicken.

[Quixan]

Here's your spoon full of engagement you mad lad.

[verryrewd]

Hey Bri, I've made korean style fried chicken before but I've never thought to incorporate the "craggy bits" technique used in southern buttermilk style fried chicken, such a great idea.

You're a legend as always and I always learn something new, been watching since 100k and love to see your much deserved growth.

[dreamingtreefarmstead]

Chicken farmer here! Store bought chicken in the US are Cornish Cross, an extremely fast growing hybrid that is processed at only about 8 weeks (after living in dismal indoor conditions- unless you buy from a small, pasture raising farm of course!). The chicken they are using in Korea is very much likely NOT Cornish Cross. Different breeds have different flavor. Older birds actually have more flavor (think stew hen), but not always able to be cooked using fast methods without being tough. Some of the best chicken I've ever had are 6 month old rooster culls. The flavor does not even compare to a store bought bird.

[finfen]

For those of you that haven't had this, it's absolutely delicious. Treat yourself

[BillboardCowboy]

Your videos help me fall asleep. They also help me imagine what it’s like to be able to afford to cook like this. Amazing video as always.

[chadcurtis]

Oh my god, I almost spit gin and tonic all over the kitchen when you took the bite of the Gochujang, it always cracks me up, casually eating a big spoonful of mayo or something. 😂

[BlackAndWhiteBiking]

Not just Korean chicken, but you upped my fried chicken knowledge in general with all your super useful tips. Last time I made Korean chicken it was super frustrating and I got really annoyed at parts.

Following your recipe, I've now made legit Korean chicken that tastes just like the restaurant in my city. Your video is awesome and I've been enjoying your channel in general.

Thanks a lot!

[ciscofromla]

Hi Bri, I'm Korean and went to Wash U in St. Louis so I've generally had a natural affinity towards your channel. Love that you actually took your time to come check Korea out! Hopefully St. Louis can also get a taste of what good Korean chicken tastes like in the future

[stompsalot]

Korean-American here, and am very interested in trying the light-olive-oil fry next time I make this, having never before known of that trend (haven't been back since middle school); I really liked your simple but accurate descriptions of ingredients that a lot of Westerners might not be comfortable with approaching for the first time like Gochujang, so well done ^_^

[neallansdowne]

Let’s eat this thing! The slow mo makes it. Addicted to your channel now you are very inspiring I try most everything that you do thanks!

[dpelpal]

The chicken at the chain "Bonchon" in America is just amazing. I think it's mostly CA and NYC, but oh god is it good! Love Korean fried chicken.

[CaribbeanLife]

Korean fried chicken (and Korean food) looks absolutely delicious.

[AaronLaye]

Amazing video! I love seeing these recipes inspired by your trip to Seoul. Would love to see you take on a few side dishes in a video.

[driftspecs]

Thanks for actually using potato starch. A loooot of Korean and Japanese recipes from not Korean or Japanese chefs omit it, but as someone who has made a ton of kaarage and yangnyeom, it's absolutely essential and corn starch/flour doesn't even come close to making the same crunch as potato starch does when you double fry.

[TheYaya]

This is the best method and recipe fir fried chicken, so happy to find your channel, cheers from Netherlands

[le_fancy_squid]

This video popped up in my feed and I'm very glad I gave it a try. Your videos are really easy to watch, nicely edited without being overdone, and your recipes have all looked incredible. You've already become my favorite food channel after watching just a couple of your videos. Some of my favorite channels have gone downhill and I've since unsubscribed so it's nice to find a quality cooking series again.

[NZtechfreak]

Ey, made this for the first time tonight, was spectacular. No chatter at the table, just crunching audible from 3m away in the kitchen as I finished up the second fry on the second batch.

[iffyfade]

You Brian must be THE best Yotube chefs of all time. (Don't get me wrong, maybe one of the best in general) I like your style. Videos are high quality, food choices are perfect and you have put lots of information in reasonable video length. Bravo mate!

[karenfox]

I'm so excited you chose Gochujang, I've been looking for a special recipe to try it. I've taken static in the past for deep frying, the smell is bothersome but, this is the one that's going to change some minds. If I don't screw it up!!! Haha!