1 pair of BBQ tongs or similar without any plastic or silicone coating
1 thermometer
Ingredients
Sauce
2tbspgochujang paste
2tbsprice vinegar
1tspsesame oil
1tspmaple syrup
1pinchsesame seeds/gochugaru flakesoptional
Batter
1½dlgluten free AP flour mix
1½dlcorn starch
1½tspbaking powder
3dlcold water
For chicken
400gramsboneless chicken thighs
1dlcorn starch
0,5tspSalt + pepper
1pinchMSGOptional but recommended
1egg yolk
1tspsoy sauce
Frying
1literfrying oil
Instructions
Sauce
Combine all the sauce ingredients in a bowl, if the sauce comes out a bit thick you can add a splash of water to get to the the right consistency.
Making the batter
Whisk all the batter ingredients together in a mixing bowl and set aside for when its time to fry.
Chicken
Cut the chicken into bite sized pieces around 1 inch a piece, cutting a thigh into roughly 4 pieces.
Place the egg yolk, soy sauce, salt/pepper/MSG into a bowl. Mix well and add the chicken. Let sit for about 5-10 minutes to marinate and absorb the flavours.
Pour the corn starch into a bowl with a lid or a zip lock bag. Add all the pieces of chicken and give it a good shake to make sure its evenly covered in the corn starch.
Frying prep
Pour the oil into the large cast iron pot (make sure to never fill more than 2/3 way up the pot) and start heating over medium heat. This allows the oil to come to temperature slowly in a safer manner.
Regularly check the temperature of the oil, you want it to reach 180c before you start frying. If you fry at too low of a temperature the batter will absorb a bunch of oil.
First fry
Make sure the oil is up to 180c. Take a few of the pieces of chicken out of the corn starch bag.
Dip the chicken in the batter one piece at a time and give it a little shake to get rid of any extra batter. Carefully lower the chicken into the hot oil using the BBQ tongs.
Add 5-7 pieces of chicken at a time depending on the size of the pot. Add the chicken clockwise so you remember which pieces is finished cooking first.
Fry for 4-5 minutes. Pay attention to the oil temperature and check regularly with a thermometer. The temp will fall a few degrees after adding the chicken, but will climb back up again over time.
Pick the chicken out with the BBQ tongs and put on a cooling rack (placed over a baking tray, to catch dripping oil) to crisp up.
Continue frying chicken until all pieces are cooked.
Second fry (optional)
For the second fry you want to just let the chicken brown and crisp up a little bit more. Add the fried chicken back to the oil for 1-2 minutes, this time you can add a few more pieces at a time since the chicken is already cooked.
Add back the chicken in 2-3 batches, but be careful to not flood the pot you are using. Once the second fry is done place the chicken back on the cooling rack.
Finishing touches
Put all the fried chicken into a large bowl. Pour the sauce over the chicken and give it a good toss.
Serve on a plate with some rice, kimchi and a shake of roasted sesame seeds.