Korean Fried Chicken
Prep Time: 40 minutes
Cook Time: 20 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- 1 whole chicken, cut into breasts, thighs, drumsticks and wings
- 1 tablespoons aluminum-free baking powder
- ½ plus ¾ teaspoons salt
- 1 large garlic clove, minced
- 2 tablespoons tamari
- 2 tablespoons hoisin sauce
- 2 tablespoons mild honey
- 1 teaspoon Asian sesame oil
- 1 tablespoon gochujang pepper paste
- pinch of cayenne
- vegetable or canola oil, for frying
- 1½ tablespoons sesame seeds, for garnish
- 1 scallion (green part only), finely chopped, for garnish
- Thirty minutes prior to cooking, remove the chicken from the fridge.
- In a Dutch oven or deep sided saucepan pour in enough oil to fill the pan ⅓ of the way. Heat to 350°F.
- In a large bowl, use your hands to toss the chicken with the baking powder and ½ teaspoon salt, until chicken is evenly coated.
- Arrange a cooling rack over a sheet tray. Fry the chicken pieces, in batches if needed, for about 10 minutes or just until they begin to brown. Remove to the cooling rack and allow the excess oil to drain.
- To make Sauce: combine garlic, tamari, hoisin, honey, oil, gochujang pepper paste and cayenne in a large saucepot and stir. Bring to a boil then remove from the heat.
- Fry the chicken pieces again until they are cooked through and a deep golden brown, about 8 minutes.
- Toss in the warm sauce and garnish with sesame seeds and scallions.