Spicy Korean Fried Chicken with Gochujang Sauce

Ingredients

• 1/4 cup gochujang
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon black pepper
• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups cold water
• 2 quarts oil for frying

Directions

1. In a medium bowl, mix together the gochujang, sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and black pepper.
2. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 2 hours (or overnight).
3. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold water and whisk until a thick batter is formed.
4. Heat the oil in a large pot or deep-fryer over medium-high heat until it reaches 350°F.
5. Dip the marinated chicken pieces into the batter and carefully drop into the hot oil. Fry for about 5 minutes, or until the chicken pieces are golden brown and cooked through.
6. Remove the chicken pieces from the oil and drain on a paper towel-lined plate.
7. Serve the Spicy Korean Fried Chicken with Gochujang Sauce warm.

Interesting Facts

• Gochujang is a Korean red chili paste made from fermented soybeans, rice, and chili peppers.
• Fried chicken is one of the most popular dishes in Korea.
• It is said that the secret to perfect fried chicken is to fry it twice, once at a lower temperature and then again at a higher temperature.