I love homemade fried chicken. Like, I REALLY love fried chicken. But Korean style fried chicken takes the cake. It’s easy, it can be completely gluten-free and we are going to make both the classic gochujang wings and one of my favorite sandwiches of all time.
Potato Starch: https://shop-links.co/1731277317944308350
Gochujang: https://shop-links.co/1731277318966783753
Pyrex® Prepware Glass Measuring Cup: https://shop-links.co/1731277320420897713
Staub Cast Iron 5.5-Qt. Round Cocotte: https://shop-links.co/1731277321150254327
Bob’s Red Mill, Potato Starch, unchanged, gluten free, 22 oz (623 grams): https://shop-links.co/1731277380957433234
Chung Jung One, Gochujung Brown Rice Red Paper Paste, 1.1 lb (500 g) (Discontinued Item): https://shop-links.co/1731277380744593889
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Ingredients you’ll need:
Traditional Dredge-
2lbs (900g) chicken wings, separated or drumsticks
2 teaspoons (6g) salt
1 tablespoon (8g) grated ginger
Fresh cracked pepper
1 cup (165g) potato starch or corn starch
Sauce-
1/4 cup (85g)gochujang
3 tablespoons (45g) ketchup
2 tablespoons (33g) mirin
2 tablespoons (30g) dark soy sauce
2 tablespoon (42g) honey
1 tablespoon (15g) brown sugar
4 cloves grated garlic
1.5 tablespoons (24g) rice vinegar
Buttermilk Style Fry-
4 boneless skinless chicken thighs
1 tablespoon (15g) salt
1 cup (240ml) buttermilk
1 cup (150g) all purpose flour
3/4 cup (123g) potato starch or corn starch
Assembly of sando-
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
