Korean Fried Chicken Vs. American Fried Chicken

Marinade

• 2 cups (473ml) buttermilk
• 1.5 teaspoons (8g) MSG
• 1 tablespoon (12g) salt
• 1 tablespoon (9g) white pepper
• 1 tablespoon (12g) garlic powder
• 1 tablespoon (9g) smoked paprika
• 2 lbs (907g) chicken thighs or drumsticks

Flour Dredge

• 2.5 cups (375g) all-purpose flour
• 2 teaspoon (2g) dried thyme
• 1 tablespoon (12g) garlic powder
• 1 teaspoon (3g) onion powder
• 2 teaspoons (5g) celery powder
• 2 tablespoons (18g) smoked paprika
• 2 teaspoons (10g) MSG
• 2 tablespoons (23g) kosher salt

Sauce

• 1/2 cup (160g) gochujang
• 6 tablespoons (104g) ketchup
• 1/4 cup (50g) regular soy sauce
• 5 tablespoons (160g) brown rice vinegar
• 1/4 cup (60g) mirin
• 6 tablespoons (46g) grated palm sugar
• 8 cloves grated garlic
• Sesame seeds for garnish
• Thinly sliced green onions for garnish

Korean Fried Chicken (Yangnyeom Chicken)

• 2 lbs (907g) chicken thighs or drumsticks
• 1 tablespoon (17g) grated ginger
• 1 teaspoon (under 1g) finely ground black pepper
• Salt to taste
• 1 cup (165g) corn starch
• 1/4 teaspoon (under 1g) baking soda

INSTRUCTIONS

Marinade/Flour Dredge

1. In a medium bowl, add all ingredients for the marinade minus the chicken. Whisk together until homogenous. In a separate large bowl, add all ingredients for flour dredge and whisk until combined.
2. Add your chicken to your marinade, making sure that it’s fully submerged; let it sit for at least 5 minutes at room temperature or overnight in the fridge, covered with plastic wrap.
3. Fill a heavy bottom pot with vegetable oil and heat to 350F.
4. Remove chicken from marinade and toss in your seasoned dredge; press the dredge aggressively to the chicken to coat it thoroughly. Once completely coated, place on a baking sheet and repeat with the rest.
5. In two or three batches, fry your chicken for 5 to 7 minutes each or until golden brown and an internal temperature of 165 Fahrenheit.
6. Remove, drain on a wire rack and repeat with the rest of your chicken. Eat while hot and fresh.

Sauce

1. In a medium saucepot, add gochujang paste, ketchup, soy sauce, rice vinegar, mirin, palm sugar, and whisk until homogenous. Heat that over medium heat until a light simmer and let it reduce for one minute, stirring often.
2. Immediately remove from the heat and stir in garlic.

Korean Fried Chicken (Yangnyeom Chicken):

1. In a medium-sized bowl, add chicken ginger, black pepper, generous salt to taste, and toss it together: let it sit for at least 5 min at room temperature or cover with plastic wrap and place in the fridge overnight.
2. In a large bowl, combine cornstarch, baking soda, and salt to taste.
3. Fill a heavy bottom pot with vegetable oil and heat to 325F.
4. Remove chicken from marinade and toss it into your dredge; press the dredge aggressively to the chicken until fully coated. Then shake off the excess; fry the chicken in batches for 5 minutes till just cooked through and a pale golden. Remove and drain on a wire rack.
5. Increase oil temperature to 375F, and place your chicken back into the fryer for 1 or 2 more minutes or until golden brown and crispy and an internal temperature of 165F.
6. Place your fried chicken in a bowl and toss it with as much sauce as your desire, making sure all the chicken gets completely coated with the sauce.
7. Optionally garnish with white toasted sesame seeds and green onion.