Korean Fried Chicken

Ingredients

2lbs (900g) chicken wings, separated or drumsticks

2 tsp (6g) salt

1 Tbsp (8g) grated ginger

Fresh cracked pepper

1 cup (165g) potato starch or cornstarch

1/4 cup (85g)gochujang

3 Tbsp (45g) ketchup

2 Tbsp (33g) mirin

2 Tbsp (30g) dark soy sauce

2 Tbsp (42g) honey

1 Tbsp (15g) brown sugar

4 cloves grated garlic

1 ½ Tbsp (24g) rice vinegar

4 boneless skinless chicken thighs

1 Tbsp (15g) salt

1 cup (240ml) buttermilk

1 cup (150g) all purpose flour

3/4 cup (123g) potato starch or cornstarch

1/2 head green cabbage, very thinly sliced

1/2 cup (113g) kewpie mayo

1/4 cup (40g) kimchi, finely chopped

1 serrano sliced thin

1 bunch green onion

Juice of 1 lemon

splash of shirodashi

sliced pickles

4 buns, toasted

Directions

In a small container, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar.

Toss into a saucepan over medium heat while stirring occasionally until sugar has melted reaches a gentle simmer. Let simmer and reduce for 4-5 minutes.

Mix in grated garlic. Pour into a separate container and whisk in rice vinegar.

Start by separating the wings from the thighs. Place into a bowl and season with kosher salt, fresh cracked black pepper and grated ginger. Toss to combine. Wrap and cure in the fridge for 1 hour to overnight.

Dab the wings with a paper towel. Add back to the bowl with potato starch (or cornstarch) and toss to coat generously.

Fill a heavy bottom pot with canola oil and heat to 350F.

Fry all the wings in batches until light golden in color. 3-4 minutes.

Place on a wire rack to cool. Rinse and repeat with remaining chicken.

Reheat oil to 375F and fry wings in batches a second time until golden brown. 4-5 minutes. Drain on a wire rack.

Place wings into a bowl and coat generously with sauce before serving. Top with sesame seeds and chopped onions.

In a medium bowl, whisk together buttermilk and kosher salt.

Add in boneless chicken thighs. Wrap and place it to the side to marinate.

For the slaw, thinly slice green cabbage.

In a bowl, add and whisk together kewpie mayo, finely chopped kimchi, finely sliced green onions, salt to taste, and the juice of a lemon. Optional splash of shirodashi.

Add the cabbage and toss together.

For frying, combine all-purpose flour with cornstarch. Take marinated chicken thighs and dip into flour making sure to thoroughly coat.

Fill a heavy bottom pot with canola oil and heat to 375F.

Fry the thighs (1-2 at a time) 6-8 minutes flipping occasionally until an internal temperature of 165F is reached.

Place on a wire rack to cool. Rinse and repeat with remaining chicken.

Place chicken into a bowl and toss to coat thoroughly with the sauce.

Using two slices of brioche, place the slaw on the bottom bun topped with slice pickles before topping with the chicken. Add the top bun and serve.