Julie’s Korean Fried Chicken

Main Dishes 21 ingredients 5 steps
Dairy-Free Make-Ahead Spicy
Julie’s Korean Fried Chicken
📷 stock photo

Instructions

  1. Frying mixture (enough to cover 6 chicken breasts cut in 2 strips):

  2. Cut each chicken breast into 2 strips and place chicken in plastic bag. Make marinade: mix gochujang, salt, garlic, cloves, and ginger. Add ~2 cups water to marinade. Pour over the chicken. Place in refrigerator for 4-10 hours.

  3. Make sauce by combining all ingredients in a saucepan. Stirring frequently, heat to boiling and boil while stirring for a couple minutes. Turn off heat.

  4. Heat oil to 350-375 degrees. Mix potato starch, salt, pepper, and ground pepper. Place in pie plate.

  5. Remove chicken from refrigerator and drain marinade. Place chicken in potato starch mixture and press potato starch firmly onto chicken until fully covered. Place chicken in hot oil in batches as needed and cook for 5-6 minutes, remove and place on paper towels to drain. Let chicken cool for ~10-15 minutes. Refry chicken for ~3 minutes until thoroughly crispy. Place chicken in large bowl and pour gochujang sauce over chicken, toss to mix thoroughly. Place on platter and sprinkle toasted sesame seeds on top. Serve with rice, kimchi, pickled cucumbers, and pickled radishes.