Korean Fried Chicken
 
 
Recipe barely adapted from Judy Joo's "Korean Food Made Simple"
Author:
Serves: 12 wings
Ingredients
Pre-Coating:
  • ¼ cup cornstarch
  • 2½ tsp kosher salt
  • ½ tsp baking powder
  • 10 grinds of black pepper
  • 12 chicken wings
Batter:
  • ½ cup cornstarch
  • ¼ cup flour
  • ¼ cup fine matzo meal
  • 2 tbsp gochugaru chile powder (alternatively a few pinches of cayenne powder)
  • 1 tbsp kosher salt
  • 2½ tsp garlic powder
  • 2½ tsp onion powder
  • ¼ tsp baking powder
  • 1 cup water
  • ⅓ cup vodka
  • Oil, for frying (we use peanut oil)
Instructions
Pre-coating: Whisk all the ingredients (except for the chicken) in a large bowl, add in the chicken and toss well to coat. Make sure each wing is coated evenly, use your hands if necessary. Shake off the excess cornstarch and place on a rack. Let rest uncovered for one hour.
  1. In a large dutch oven, pour enough oil to reach a depth of 2 inches. Heat the oil over medium heat until it reaches 350°.
Batter: In a large bowl, whisk together all the dry ingredients. In a small bowl, whisk together the wet ingredients (water and vodka). Right before frying, whisk the wet ingredients into the dry ingredients. The batter should be fairly thin and runny.
    Frying:  Working in batches, dip each piece wing into the batter. Let the excess batter run off the wing. Suspend the wing into the hot oil, holding for a few seconds before letting it go. This keeps the wing from falling to the bottom and sticking. Fry the chicken for approximately 7-9 minutes. I did not fry more than 4 wings at a time, you do not want to crowd the pot. Transfer to a rack to drain.
      Recipe by Cooks and Kid at https://cooksandkid.com/korean-fried-chicken/