Roscoe's Korean Fried Chicken
Roscoe’s Korean Fried Chicken is crispy, juicy, sweet, savory, and spicy.Tender chicken is coated in a light and crunchy seasoned crust.The chicken is fried until golden and deliciously crisp.A sticky gochujang-based sauce adds bold Korean-inspired flavor.Honey, garlic, ginger, and soy sauce create a balanced glaze.Serve this irresistible chicken as an appetizer, snack, or main meal.
Ingredients
For the Chicken
- 2 pounds (900 g) chicken wings, drumettes, or boneless chicken pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 large egg
- Neutral oil for frying
For the Korean-Style Sauce
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
- 1 teaspoon toasted sesame seeds
For Garnishing
- Toasted sesame seeds
- Thinly sliced scallions
- Optional chili flakes
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels.Season it with salt, black pepper, garlic powder, and onion powder.Allow the chicken to rest for approximately 20–30 minutes.
Prepare the Dry Coating
- In a large bowl, combine the flour, cornstarch, and baking powder.Mix thoroughly.
Prepare the Wet Batter
- In another bowl, whisk together the egg and cold water or milk.The mixture should be smooth and light.
Coat the Chicken
- Dip each piece of chicken into the wet mixture.Allow any excess batter to drip away.Roll the chicken in the flour and cornstarch mixture until evenly coated.
Heat the Oil
- Heat enough neutral oil in a deep pan or pot for frying.Bring the oil to approximately 350°F (175°C).
Fry the Chicken
- Carefully place several pieces of chicken into the hot oil.Avoid overcrowding the pan.Fry in batches until lightly golden and nearly cooked through.
Fry the Chicken Again
- Increase the oil temperature slightly to approximately 375°F (190°C).Fry the chicken a second time until deeply golden and extra crispy.The chicken should reach a safe internal temperature of 165°F (74°C).
Prepare the Sauce
- While the chicken is resting, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water in a saucepan.
Garnish
- Sprinkle with toasted sesame seeds and sliced scallions.Add chili flakes if you prefer additional heat.
Serve Immediately
- Serve the chicken immediately while the coating remains crispy.Pair it with steamed rice, cucumber salad, kimchi, or your favorite side dish.
Notes
- Double frying: Frying the chicken twice can create an extra-crispy exterior.
- Cornstarch: Cornstarch helps produce a lighter and crunchier coating.
- Gochujang: Different brands vary in spice level and sweetness.
- Chicken pieces: Wings and drumettes are excellent for an appetizer, while boneless pieces work well for a main dish.
- Oil temperature: Maintaining a consistent temperature helps the chicken cook evenly.
- Sauce: Toss the chicken with the sauce shortly before serving.
- Crispiness: For maximum crunch, avoid covering the chicken after frying.
- Safety: Always ensure the thickest part of the chicken reaches 165°F (74°C).