Sesame Latch · Main dishes

Crispy Korean Fried Chicken with Two Sauces

Name: Crispy Korean Fried Chicken with Two Sauces
Total time: 55 min
Yield: 4 servings
Ingredients: 1000 g Bone-in, skin-on chicken thighs; 80 g Cornstarch; 40 g All-purpose flour; 1 tsp Salt; 0.5 tsp Black pepper; 750 ml Neutral oil, for deep frying; 2 tbsp Gochujang; 2 tbsp Honey; 2 tbsp Soy sauce; 4 clove Garlic; 1 tsp Gochugaru; 1 tbsp Brown sugar; 2 tsp Toasted sesame oil; 2 tsp Sesame seeds; 2 whole Green onions; 3 tbsp Water

Bone-in chicken thighs fried in a thin starch crust, then half lacquered in a gochujang-honey glaze and half in a soy-garlic glaze. Two sauces, one platter, plenty of sesame.

55 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Bone-in, skin-on chicken thighs1000 g
Cornstarch80 g
All-purpose flour40 g
Salt1 tsp
Black pepper0.5 tsp
Neutral oil, for deep frying750 ml
Gochujang2 tbsp
Honey2 tbsp
Soy sauce2 tbsp
Garlic4 clove
Gochugaru1 tsp
Brown sugar1 tbsp
Toasted sesame oil2 tsp
Sesame seeds2 tsp
Green onions2 whole
Water3 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour, soy sauce, and many gochujang brands), soy (soy sauce) and sesame (sesame oil and seeds).

Method

Coat the chicken

Pat the thighs dry. Mix the cornstarch, flour, salt and pepper in a wide bowl and toss the chicken until lightly coated. Set the pieces on a rack. Wash your hands and the raw-chicken bowl.

Fry until safe

Heat the oil in a heavy, deep pot no more than one-third full to 170°C (340°F). Fry in 2 batches for 8–10 minutes, turning once, until deep golden. Health Canada’s safe internal temperature for poultry pieces is 74°C (165°F): check the thickest part of each thigh, not touching bone. Drain on a clean rack. For a crisper crust, raise the oil to 185°C (365°F) and fry everything for 1 minute more.

Make the two sauces

Grate the garlic and split it between two small saucepans. In the first, simmer the gochujang, half the honey, half the soy sauce, the gochugaru, 1 tsp sesame oil and 1 tbsp water for 1–2 minutes, until glossy. In the second, simmer the remaining honey, remaining soy sauce, brown sugar, remaining sesame oil, remaining garlic and 2 tbsp water for 1–2 minutes.

Glaze and serve

Toss half the chicken in the gochujang sauce and half in the soy-garlic sauce. Arrange on a platter, scatter with sesame seeds and sliced green onions, and serve immediately.

Sauce the chicken just before it hits the table. The glaze softens the crust as it sits, which is pleasant for a few minutes and soggy after that.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.