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Classic Korean fried chicken has two factors that make it different. It typically uses Korean potato starch in the dredge, and it’s fried twice. This is my spin on it because I can’t find Korean potato starch with a hechsher and frying twice just isn’t happening — frying it once gets it crispy enough for us!
oil, for frying
1 and 1/2 cups Glicks Flour
1 and 1/2 cups Gefen Cornstarch
2 tablespoons garlic powder
1 teaspoon ground ginger (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 and 1/2 cups water
2 pounds (910 grams) pargiyot, cubed
scallions, for garnish
Gefen Sesame Seeds, for garnish
1/2 cup water
1/2 cup gochujang
1/4 cup Gefen Honey
3 tablespoons soy sauce
2 tablespoons Gefen Sesame Oil
1 tablespoon rice vinegar
Combine the sauce ingredients in a small saucepot and simmer for 10 minutes, until reduced and sticky. Set aside.
Heat oil to 350 degrees Fahrenheit (175 degrees Celsius) in a large pot.
Combine flour, cornstarch, garlic powder, ginger, if using, salt, and pepper in a bowl. Mix well.
Transfer one cup of the flour mixture to another bowl and combine with water, creating a thin mixture. Drizzle 1/2 cup of this mixture back into the flour and mix gently, creating small clumps. Dip the chicken into the wet flour, then the dry flour, not pressing any bits in.
Once all pieces are coated, fry in batches for 10 minutes per batch, until the chicken is golden brown.
Gently toss in sauce, garnish with scallions and sesame seeds, and serve.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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Hi! Where can I buy gochujang in Brooklyn?
You can buy on amazon https://amzn.to/4cYPTHS
Thank you!!