Julia's Korean-Fried Chicken recipe

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Ingredients

3 cups canola oil for frying
3 ¾ pounds chicken drumsticks
1 tablespoon grated fresh ginger, or more to taste
1 teaspoon kosher salt
1 cup potato starch, or as needed
½ cup gochujang (Korean hot pepper paste)
¼ cup oyster sauce
3 tablespoons mirin (Japanese sweet wine)
2 tablespoons ketchup
1 tablespoon fish sauce
2 teaspoons grated garlic
1 ½ teaspoons white sesame seeds
1 ½ teaspoons black sesame seeds

Nutrition Info

622.3 calories
carbohydrate: 34.3 g
cholesterol: 178.6 mg
fat: 27.2 g
fiber: 0.2 g
protein: 55.1 g
saturatedFat: 5.6 g
servingSize: -
sodium: 978.1 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.

  2. Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.

  3. Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish, dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.

  4. Add chicken to the skillet carefully, working in batches, fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).

  5. Return chicken to the skillet in batches and fry again, about 2 minutes per side.

  6. Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

Recipe Yield

6 servings

Recipe Note

This recipe that I developed quickly became a favorite in the test kitchen. One coworker has me make it for him for his birthday every year.

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