Recipe: Korean Fried Chicken
This fried chicken packs a lot of umami flavors with a little spice! The bright red sauce makes this a gorgeous to make when you want to impress your friends.
For marinade & chicken:
- 1 cup vegetable oil
- 2 Tbsp. Nashville Hot Fried Chicken Spices
- 2 Tbsp. Kosher Salt
- 3 to 4 lb. chicken drumsticks
- 1 (7.5 oz.) bottle Gochujang Korean Chili Sauce
- 1/4 cup apple cider vinegar
- 2 Tbsp. vegetable oil
- 1 Tbsp. maple syrup
- 1 Tbsp. soy sauce (or tamari)
- 1 to 2 Tbsp. Nashville Hot Fried Chicken Spices
- 1/2 tsp. Dehydrated Minced Garlic (or 4 cloves, minced)
- vegetable oil
- Baking sheet, paper towels, and a cooling rack
- 1 cup Organic "True" Arrowroot (or cornstarch)
For marinade: In gallon size zip top bag, combine oil, Nashville spice, and salt. Add chicken and toss to coat. Cover and refrigerate for 1 hour. For sauce: Whisk all ingredients together and set aside. For frying: Add at least 2 inches of oil to a Dutch oven or other heavy bottomed pot. Heat oil to 355 degrees. Line a baking sheet with paper towels and set a cooling rack on top. Place arrowroot in a pie tin or wide, shallow bowl. Remove chicken from marinade, shaking off excess oil. Roll drumsticks in arrowroot to coat. Shake off any excess arrowroot and add chicken to oil to fry, in batches, for about 10 min. or until golden brown and internal temperature registers 175 degrees on a meat thermometer. Transfer to the cooling rack to drain. While still warm, brush chicken all over with a thin layer of sauce. Serve with remaining sauce on the side for dunking.
Serve with a fresh salad of red cabbage, kale, shredded carrots, red peppers, and/or cucumbers and your favorite Asian-style dressing.