Korean Fried Chicken

Ingredients

• •2 quarts vegetable oil
• •2 teaspoons sesame seeds
• •1 tablespoon toasted sesame oil
• •1 tablespoon fresh ginger
• •2 whole scallions
• •½ cup gochujang
• •1 tablespoon light brown sugar
• •½ cup cornstarch
• •½ cup unbleached all-purpose flour
• •2 teaspoons kosher salt
• •1 teaspoon baking powder
• •¼ teaspoon black pepper
• •½ cup vodka
• •2 pounds boneless skinless chicken thighs
• •1 piece deep-fry thermometer

Cooking Instructions

1. 1.

   Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.

   10 min

2. 2.

   Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3-5 minutes. Transfer to a plate and let cool; set aside.

   5 min

3. 3.

   Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.

   5 min

4. 4.

   Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.

   5 min

5. 5.

   Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6-8 minutes per batch.

   24 min

6. 6.

   Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.

   5 min