Korean Fried Chicken (Dakgangjeong)

• 份量: 6 servings
• 总时间: 40 minutes

配料

1/2 cup plus 2 tablespoons soy sauce, divided, plus more if needed

1 tablespoon finely grated fresh ginger

Ground black pepper

2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 2- to 3-inch sections

1/4 cup plus 2 tablespoons gochujang

3 tablespoons honey

2 tablespoons white sugar

1 tablespoon unseasoned rice vinegar

2 medium garlic cloves, finely grated

1 cup cornstarch

3/4 cup all-purpose flour

2 quarts peanut or canola oil, plus more if needed

4 scallions, thinly sliced

Sesame seeds, toasted, to serve

步骤

In a medium bowl, stir together ½ cup of the soy sauce, the ginger and 2 teaspoons pepper. Add the chicken and stir to coat. Cover and refrigerate for 30 to 45 minutes. Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons soy sauce, gochujang, honey, sugar, vinegar and garlic; set aside. Line a rimmed baking sheet with a double thickness of paper towels.

Using a slotted spoon, transfer the chicken to the prepared baking sheet, letting excess marinade drip back into the bowl. Reserve ¼ cup of the marinade (if the amount comes up short, make up the difference with additional soy sauce); discard the remainder and reserve the bowl. Pat the chicken dry with additional paper towels.

In the reserved bowl, whisk together the reserved marinade, cornstarch, flour and 1¼ cups water; set aside. Set a wire rack in a rimmed baking sheet. Pour enough oil into a large Dutch oven to reach a depth of about 1½ inches. Heat over medium-high to 350°F. Meanwhile, add one-third of the chicken to the slurry and turn to coat.

When the oil has reached 350°F, working quickly and using tongs, one at a time remove the chicken pieces from the slurry, letting excess drip back into the bowl, and carefully add to the oil. Fry the chicken, stirring occasionally, until light golden brown, about 2 minutes. Using tongs, transfer to the prepared rack. Return the oil to 350°F. In 2 additional batches, coat the remaining chicken in the slurry and fry in the same way, allowing the oil to return to temp between batches.

After removing the third batch of chicken from the pot, return the oil to 350°F. Add the first batch of chicken plus half of the second batch to the oil. Cook, stirring occasionally, until crisp and deep golden brown, 2 to 3 minutes; the oil will sizzle at first, but as moisture evaporates, the sizzling will subside. Return the chicken to the rack. Return the oil to 350°F and fry the remaining chicken in the same way.

Transfer the hot chicken to the gochujang mixture in the large bowl. Using a silicone spatula, toss until evenly coated. Transfer to a platter and sprinkle with the scallions and sesame seeds.