I’ve always wanted to try Korean Fried Chicken so I went out and bought myself a tub of Gochujang (Korean chili paste). You can get it at any Korean supermarket. I like the crunchy skin thanks to the panko and the spicy favour of the Gochujang.
- 8 chicken thighs
- 3 cups flour
- 4 cups panko
- 4 large eggs
- 2 tablespoons soy sauce
- kosher salt and black pepper
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1/3 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons rice wine vinegar
- green onions for garnish
- 1 teaspoon sesame oil
- Marinate chicken thighs in soy sauce, salt and pepper for 4 hours
- Toss the chicken in the flour and panko, then dredge into the egg
- In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined
- Heat oven to 350 degrees. Put chicken pieces in roasting pan skin-side down and cook without flipping until skin gets crispy, at least 30 minutes and possibly longer. Then remove pan from oven and remove chicken to paper-towel lined plate. Drain pan of grease.
- Cover chicken with sauce. Return chicken to pan, now skin side up, and return pan to oven. Cook until chicken is done, not much longer, probably not more than 10 minutes. Garnish with green onions. Serve.
I really don’t like anything fried so I tend to bake things in the oven. I think this is pretty close to authentic Korean fried chicken that I’ve heard so much about. Hope you like it!