Fried Chicken
Fried Chicken
Ingredients
For the Chicken
- 500 g chicken thigh, cut into desired pieces, patted completely dry
For the Marinade
- 1 egg
- 1 cup buttermilk
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chili flakes
For the Dry Dredge
- 2 cups all-purpose flour
- 1 cup potato starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon MSG
- oil, for frying
Instructions
- 1
Cut the 500g chicken thigh into your desired pieces. Ensure the chicken pieces are completely patted dry with paper towels.
⏱️ 5 min
- 2
In a medium bowl, combine the egg, buttermilk, gochujang, sesame oil, minced garlic, minced ginger, and chili flakes. Whisk well until all ingredients are thoroughly mixed.
⏱️ 5 min
- 3
Add the dried chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours or overnight.
⏱️ 5 min
- 4
In a separate large bowl, combine the all-purpose flour, potato starch, baking soda, baking powder, salt, and MSG. Mix all dry ingredients thoroughly with a whisk or fork.
⏱️ 5 min
- 5
Take one piece of marinated chicken, letting any excess marinade drip off, and dredge it thoroughly in the dry mixture, ensuring it's completely coated.
⏱️ 2 min
- 6
Quickly dip the dredged chicken piece into a bowl of water, just enough to moisten the coating.
⏱️ 1 min
- 7
Immediately transfer the wet chicken piece back into the dry mixture. Squeeze and press the chicken vigorously with your hands to create crunchy flakes on its surface. Repeat this double-dredging process for all remaining chicken pieces.
⏱️ 7 min
- 8
Heat oil in a deep fryer or a large, heavy-bottomed pot to 150°C (300°F). Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches until they are light golden brown, approximately 6-8 minutes per batch.
⏱️ 8 min•🌡️ 150
- 9
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest. While the first batch rests, continue frying any remaining chicken pieces for their first fry. Once all chicken has had its first fry, increase the oil temperature to 175°C (350°F).
⏱️ 2 min•🌡️ 175
- 10
Return the chicken pieces to the hotter oil for their second fry. Fry again in batches until they are deep golden brown and extra crispy, about 4-6 minutes per batch.
⏱️ 8 min•🌡️ 175
- 11
Remove the chicken from the oil, drain any excess oil, and serve immediately. Optionally, toss the fried chicken in a large bowl for even coating if adding any additional seasonings (not included in this recipe).
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken
For the Chicken
- 500 g chicken thigh, cut into desired pieces, patted completely dry
For the Marinade
- 1 egg
- 1 cup buttermilk
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chili flakes
For the Dry Dredge
- 2 cups all-purpose flour
- 1 cup potato starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon MSG
- oil, for frying
Instructions
- 1
Cut the 500g chicken thigh into your desired pieces. Ensure the chicken pieces are completely patted dry with paper towels.
⏱️ 5 min - 2
In a medium bowl, combine the egg, buttermilk, gochujang, sesame oil, minced garlic, minced ginger, and chili flakes. Whisk well until all ingredients are thoroughly mixed.
⏱️ 5 min - 3
Add the dried chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours or overnight.
⏱️ 5 min - 4
In a separate large bowl, combine the all-purpose flour, potato starch, baking soda, baking powder, salt, and MSG. Mix all dry ingredients thoroughly with a whisk or fork.
⏱️ 5 min - 5
Take one piece of marinated chicken, letting any excess marinade drip off, and dredge it thoroughly in the dry mixture, ensuring it's completely coated.
⏱️ 2 min - 6
Quickly dip the dredged chicken piece into a bowl of water, just enough to moisten the coating.
⏱️ 1 min - 7
Immediately transfer the wet chicken piece back into the dry mixture. Squeeze and press the chicken vigorously with your hands to create crunchy flakes on its surface. Repeat this double-dredging process for all remaining chicken pieces.
⏱️ 7 min - 8
Heat oil in a deep fryer or a large, heavy-bottomed pot to 150°C (300°F). Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches until they are light golden brown, approximately 6-8 minutes per batch.
⏱️ 8 min•🌡️ 150 - 9
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest. While the first batch rests, continue frying any remaining chicken pieces for their first fry. Once all chicken has had its first fry, increase the oil temperature to 175°C (350°F).
⏱️ 2 min•🌡️ 175 - 10
Return the chicken pieces to the hotter oil for their second fry. Fry again in batches until they are deep golden brown and extra crispy, about 4-6 minutes per batch.
⏱️ 8 min•🌡️ 175 - 11
Remove the chicken from the oil, drain any excess oil, and serve immediately. Optionally, toss the fried chicken in a large bowl for even coating if adding any additional seasonings (not included in this recipe).
⏱️ 2 min