Name: Julia's Korean-Fried Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Canola oil for frying - 3 cups; Chicken Drumsticks - 3 ¾ pounds; Grated fresh ginger, or more to taste - 1 tablespoon; Kosher salt - 1 teaspoon; Potato starch, or as needed - 1 cup; Gochujang (Korean hot pepper paste) - ½ cup; Oyster sauce - ¼ cup; Mirin (Japanese sweet wine) - 3 tablespoons; Ketchup - 2 tablespoons; Fish sauce - 1 tablespoon; Grated garlic - 2 teaspoons; White sesame seeds - 1 ½ teaspoons; Black sesame seeds - 1 ½ teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Julia's Korean-Fried Chicken

1. Canola oil for frying - 3 cups

2. Chicken Drumsticks - 3 ¾ pounds

3. Grated fresh ginger, or more to taste - 1 tablespoon

4. Kosher salt - 1 teaspoon

5. Potato starch, or as needed - 1 cup

6. Gochujang (Korean hot pepper paste) - ½ cup

7. Oyster sauce - ¼ cup

8. Mirin (Japanese sweet wine) - 3 tablespoons

9. Ketchup - 2 tablespoons

10. Fish sauce - 1 tablespoon

11. Grated garlic - 2 teaspoons

12. White sesame seeds - 1 ½ teaspoons

13. Black sesame seeds - 1 ½ teaspoons

How to cook deliciously - Julia's Korean-Fried Chicken

1. Stage

Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.

2. Stage

Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.

3. Stage

Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.

4. Stage

Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).

5. Stage

Return chicken to the skillet in batches and fry again, about 2 minutes per side.

6. Stage

Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.