Everyone loves KFC, Korean Fried Chicken. In New York’s Ktown there are many places to eat this such as Bonchon, Kyochon, and Mad for Chicken. You can also have fancier KFC at Danji & Hanjan or the special group reservation meal at Momofuku. No matter where you eat KFC it is always good and satisfying with the fresh acidic radish pickles.
For Superbowl this year I made Korean Fried Chicken during the game with a garlic gochujang sauce. You can actually hear commentary from the game in the background of the recipe video. HMart sold a pack of 12 massive dumstricks for only $4.42, not sure if this is their normal price or they were running a special for the Superbowl. All you really need to buy for this is the chicken, fresh scallions, garlic because most Korean cooks have the other ingredients on hand such as chili gochujang sauce and flour.
This is a quick and easy recipe that does not require much prep. You do however need to fry these drumsticks twice. I like to double fry because I read somewhere that the second frying actually helps to melt away or remove more chicken fat and it makes the chicken crispier. On a side note my other favorite chicken recipes is actually steamed then baked instead of fried, Alton Brown’s Buffalo Wings Recipe and my favorite fried chicken franchise in Korea, Oppa Dak, actually bakes their chicken instead of frying it as well. The steaming and baking route is probably healthier but the results are less crispy and there is a lot more clean up and time involved than just regular frying or double frying.
Spicy and sweet Korean Fried Chicken Drumsticks in gochujang and garlic sauce
- 12 drumsticks
- Canola Oil
- 3/4C Flour
- 1 Tbsp cornstarch
- 4 Tbsp Gochujang
- 0.5 Tbsp honey
- 2.5 Tbsp Aji Mirin
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 4 large cloves garlic
- Small piece of ginger (1/8in)
- 2 tbsp chopped scallions
- 1 Tbsp sesame seeds (optional)
- 2 Tbsp chopped jalapeno and red chile pepper
- Salt & Pepper
- Season the drumsticks on both sides with salt and pepper
- Mix together the flour, cornstarch, and 3/4C water. If the consistency of the mixture is too thick slowly add more water to get the desired consistency. I prefer a runny thin consistency for this recipe which makes the coating very thin on the chicken. Optionally season the batter with some salt and pepper.
- Chop all the garnishes- jalapeno, red chile pepper, and scallions
- Make the sauce by combining the gochujang, honey, mirin, soy sauce, and sesame oil. If the consistency is not smooth enough to slide out of a measuring cup, add some extra mirin to thin the sauce out. Mince the garlic and add to the sauce. Finely grate the ginger and add to the sauce. You do not need to use all the ginger, depending on which ginger you buy the strength is variable so keep adding a bit at a time and tasting.
- Heat up a large wok 70% full with the canola oil on medium. Check that the oil is hot enough by dropping a tiny bit of batter into the wok. If bubbled form immediately around the batter droplet you know that the oil is ready.
- Drop in 6 drumsticks at a time and fry for 6 min. Let the oil from the fried drumsticks drain onto a large bowl or plate for 5 minutes. Then refry the drumsticks a second time for another 5-6min. If you have really large drumsticks check for doneness by slicing through to make sure you do not see any soft pink meat in the center.
- Toss the fried drumsticks with the sauce. If the batter was very runny the coating on the chicken will be very thin and crispy. If the batter is delicate and could break easily, drizzle the sauce over instead of tossing the chicken in the sauce. Garnish with the scallions, peppers, and sesame seeds.
Below is a quick video of the recipe during the Superbowl