Korean Fried Chicken Recipe
Active Prep: 15 min
Cook: 30 min
For marinade & chicken:
- 1 cup vegetable oil
- 2 Tbsp. Nashville Hot Fried Chicken Spices
- 2 Tbsp. Mayan Sea Salt
- 3 to 4 lb. chicken drumsticks
- 1 cup gochujang chili paste
- 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. Minced Garlic (or 4 cloves, minced)
- vegetable oil
- 1 cup cornstarch
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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 cornstarch 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.
Inspired by Anthony Bourdain’s Korean Fried Chicken recipe in his book Appetites.