Korean Fried Chicken


The first time I had Korean Fried Chicken was at a restaurant in Richmond called Bonchon.  The wings were so crisp and the flavor of the Korean sauce just melted in your mouth.  I looked at some recipes and put together one that I could get as close as possible to the ones at Bonchon with ingredients that I can actually purchase in the grocery store and the Asian market.  I made them in my deep fryer but if you don’t have a deep fryer just use a large frying pan.


The Chicken:

Chicken Wings
Chicken Legs
Chicken Thighs
Corn Starch

The Sauce

3 Tbs Brown Sugar
1/2 Cup Korean Red Pepper Paste
3 Tbs Soy Sauce
3 Tbs Sesame Oil
3 Tsb Minced Garlic
3 Tsb Minced Ginger
1/4 Cup Vodka


First prepare the chicken.  Take the chicken and sprinkle with salt and put in a 
freezer bag and let sit in the refrigerator for anywhere from 2 to 12 hours.  This 
pulls the water out because you want the chicken as dry as possible.  Dry the 
chicken in paper towels and get as dry as possible.  In a mixing bowl put a very
light coating of corn starch on the chicken.  

Now prepare the fryer.  You need to get your oil up to 325 degrees.  Place chicken
in fryer and cook at 3/4 of the way to finished, approximately 10 minutes.  Remove 
from fryer and let sit.  You want to do this in batches not all at once.  After you
have let the chicken sit about 15 minutes crank up the temperature of the oil to
375 degrees and fry them a second time, approximatel 2 to 3 minutes.  This makes 
them very crispy and is the secret to great Korean Fried Chicken

The Sauce, In pan place the brown sugar, garlic, ginger, soy sauce, vodka, sesame
oil and Korean Red Pepper Paste.  Bring to a boil and let simmer until it gets
thick like a sauce

Combine the chicken and sauce, in mixing bowl combine chicken and the sauce.
After plating the chicken sprinkle some sesame seeds.  Cheers !!!