The Best Korean Fried Chicken At Home

Summary by Krater

The host demonstrates how to make traditional Korean fried chicken at home, showcasing two variations: whole wings and boneless skinless chicken thighs (nuggets). He shares the recipe for a sweet and spicy gochujang sauce and a two-station breading method, and concludes that the recipe is one of the best he has ever made.

From the video

Answers: How do you make authentic Korean fried chicken at home?

• Korean fried chicken
• Goatujang sauce
• Double frying chicken
• Chicken nuggets
• Chicken wings
• Oil solidification

Ingredients

• 3/4 cup gochujang
• 6 tbsp rice syrup
• 1/3 cup dark soy sauce
• 6 tbsp white distilled vinegar
• 1/3 cup sweet soy sauce
• 1/2 cup ketchup
• 7 cloves garlic
• 2 lbs chicken wings
• 2 tsp kosher salt
• 1/2 tsp granulated sugar
• 1 tsp MSG
• 1 tsp black pepper
• 1-inch knob ginger
• 2 cups potato starch
• 1 cup all-purpose flour
• 1 tsp white pepper
• 1 1/2 tsp baking powder
• 2/3 cup cold water
• sesame seeds
• green onion
• 6 skinless boneless chicken thighs

What it concludes

• Korean fried chicken is one of the host's favorite fried chicken applications because it is both crispy and sauced and can withstand heavy sauce.
• Adding garlic at the end of making the sauce prevents it from turning bitter and acrid.
• Breading the chicken directly with salt, sugar, MSG, pepper, and ginger is an essential step to ensure the meat is flavorful.
• Double frying the chicken is essential for achieving a proto-crust and an extra crispy texture.
• Cleaning up used frying oil with an oil solidifier like FryAway makes disposal easy and biodegradable.