Korean Fried Chicken

While we were in the coronavirus quarentine, the Murray family had an international cook off. This was Kelly’s dish. The recipe came from Kim Balliet.

Ingredients:

Chicken

• 2 pounds of chicken wings or boneless chicken cut up into bite sized chunks
• buttermilk
• 1/2 cup potato starch (this gives it the best crunch
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking soda
• 1 egg slightly beaten
• corn oil (for frying)

Sauce

• 1 tablespoon corn oil
• 3 cloves garlic minced
• 1/3 cup ketchup
• 1/3 cup corn syrup
• 1/4 cup gochujang
• 2 teaspoons white distilled vinager
• 1 tablespoon toasted sesame seeds (for sprinkling on chicken at the end)

Instructions:

Prepare the Chicken

Soak the chicken chunks in buttermilk for about an hour or two before cooking. This helps keep the chicken moist. Pat dry after soaking.

In a large bowl mix the chicken and all of the ingredients above. If chicken needs more coating add extra potato starch.

Once the corn oil is heated start frying. Divide the chicken and fry in batches. The key to getting the chicken nice and crisp is to double fry. When using boneless chicken fry it for the first time for about 6-8 minutes. Remove from oil and continue with remaining chicken. Once all of the chicken has been fried the first time begin the second fry time. Fry for about 5 minutes.

Prepare the Sauce

in a saute pan, heat oil, add garlic and saute for a few minutes. DO NOT brown the garlic. Add the remainder of the ingredients and cook for several minutes while bubbling and stirring OFTEN. If the sauce is too spicy add extra corn syrup during this cooking time to bring down the spicy.

Toss the chicken in a bowl with the sauce until lightly coated. Sprinkle with toasted sesame seeds.

Serve over jasmine rice and kimchi. We also served with vegetable pot stickers.

*Yum Yum sauce can be substituted for a family member that does not like spicy sauce.