Korean-Style Fried Chicken
Serving size
4 as a main (or 6 to 8 as part of 4th of July menu)
Print
What You Need
Ingredients
Preparation
The rice flour and double fry keeps this chicken extra crispy for hours. You can fry the chicken pieces up to 2 hours ahead of time. Just before serving, pop into a 400 degree oven until warm, then brush with sauce and serve.
- In a bowl, stir together gochujang, ketchup, honey, sesame oil, sesame seeds, and lemon juice. Season with salt and pepper.
- In a large bowl, sprinkle chicken with some rice flour; season generously with kosher salt and pepper, tossing to coat. In a HexClad 7QT Chicken Fryer, heat 1 to 2 inches oil over medium-high heat until a thermometer registers between 320 and 350 degrees.
- In a large bowl, whisk together rice flour, all purpose flour, 1 teaspoon kosher salt, and ½ teaspoon pepper. Whisk in 1 ½ cups water until a smooth, thin batter forms.
- Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry, moving occasionally, until pale golden, 6 minutes. Transfer to a rimmed baking sheet fitted with a cooling rack. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 to 8 minutes more. Transfer to a wire rack and repeat with remaining chicken. While fried chicken is still hot, brush with chili sauce and sprinkle with more sesame seeds, scallions and jalapeno slices. Serve.
