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Low FODMAP Korean Fried Chicken

You must try this spicy delicious chicken
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Asian, Korean
Keyword: Chicken, Fried Chicken, Korean
Servings: 4 servings
Cost: $

Equipment

  • 1 large cast iron pot or a deep fryer
  • 1 cooling rack
  • 1 pair of BBQ tongs or similar without any plastic or silicone coating
  • 1 thermometer

Ingredients

Sauce

  • 2 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1 pinch sesame seeds/gochugaru flakes optional

Batter

  • dl gluten free AP flour mix
  • dl corn starch
  • tsp baking powder
  • 3 dl cold water

For chicken

  • 400 grams boneless chicken thighs
  • 1 dl corn starch
  • 0,5 tsp Salt + pepper
  • 1 pinch MSG Optional but recommended
  • 1 egg yolk
  • 1 tsp soy sauce

Frying

  • 1 liter frying 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.