Name: Korean Fried Chicken
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 6 to 8 servings
Ingredients: For marinade & chicken:; 1 cup vegetable oil; 3 to 4 lbs. chicken drumsticks; For sauce:; 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); For frying:; vegetable oil; 1 cup cornstarch

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Korean Fried Chicken

Recipe by Inspired by Anthony Bourdain’s Korean Fried Chicken recipe in his book Appetites.

All-Purpose Cooking

Crispy & Fried Foods

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.

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Serves 6 to 8 servings

Prep Time 15 minutes

Cooking Time 30 minutes

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Ingredients

For marinade & chicken: 1 cup vegetable oil 2 Tbsp. Nashville Hot Fried Chicken Spices

2 Tbsp. Mayan Sea Salt

3 to 4 lbs. chicken drumsticks For sauce: 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)

For frying: vegetable oil 1 cup cornstarch

Nashville Hot Fried Chicken Seasoning

Directions

Step 1 For marinade: In gallon size zip-top bag, combine oil, Nashville Hot Fried Chicken Spices, and Mayan Sea Salt. Add chicken and toss to coat. Cover and refrigerate for 1 hour.

Step 2 For sauce: Whisk all ingredients together and set aside.

Step 3 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.