Korean Fried Chicken

This fried chicken is SUPER crunchy and packed with flavor. You can eat it plain or toss it with some sauce. Check out the Spicy Pork Bulgogi recipe for an amazing sauce you can toss this Korean fried chicken into.

Ingredient:

• 1 1/4 pounds boneless skinless chicken thighs

• 1.5 cups Korean Frying powder ( I found mine on amazon)

• 1 3/4 cups cold water

• 1 teaspoon of Salt

• 1/2 teaspoon Black pepper

• 4 cloves of crushed garlic

• 1 teaspoon white wine vinegar

Instructions:

• Cut chicken into bite-sized pieces. Put them in a bowl

• Add salt, black pepper, garlic, and white wine vinegar to the chicken. Mix all together

• Cover the bowl with plastic wrap and marinate for 45 mins in the refrigerator

• Mix water and Korean frying powder together

• Add chicken into the batter

• Using a deep container with a lid. Coat the bottom of the container with a half-inch of the Korean frying powder (you’ll need to do this in batches unless you have a massive container that you can put all the chicken in at once)

• Lay pieces of the chicken on top, being careful not to have them touch each other.

• Sprinkle more of the Korean frying powder on top of the chicken.

• Put the lid on the container and shake until the chicken pieces are completely coated in the Korean frying powder

• Heat your oil to 350 degrees Fahrenheit

• In batches add your chicken to the oil and fry until golden brown

• Always check one of the thickest pieces of chicken to be sure that it has cooked all the way through.

• Enjoy!

You can eat these plain or you can coat these in your favorite wing sauce. I really like the Spicy Pork Bulgogi sauce with this fried chicken.