Korean Fried Chicken

Ingredients

• Marinade:
• 1 yellow onion, grated
• 1 Asian pear, grated
• 2 cloves garlic, grated
• 0.25c soy sauce
• 1T sesame oil
• Sauce:
• 4 cloves garlic, minced
• 2T grated ginger
• 0.25c soy sauce
• 1T brown sugar
• 1T sesame oil
• 1T corn syrup
• 1T mirin
• 2T gochujang
• 1t sesame seeds
• 1t Asian chili flakes
• 1 green onion, chopped
• Chicken & Coating:
• 1.5lb boneless chicken (thighs recommended), cut into 4-inch pieces
• 0.25c all-purpose flour
• 0.25c corn starch
• 2 large eggs
• 2T heavy cream
• 2T black pepper
• 1-2c panko breadcrumbs
• 0.5c high-smoke point oil (grapeseed, avocado, or canola)

Instructions

1. 1Marinade & Sauce
2. 2Marinate the Chicken: Grate the onion, pear, and garlic into a large bowl or a plastic bag. Add the soy sauce and sesame oil. Add the chicken pieces and toss to coat. Refrigerate for at least 1 hour to let the flavors meld.
3. 3Make the Sauce: In a medium bowl, combine the minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, corn syrup, mirin, gochujang, sesame seeds, and Asian chili flakes. Whisk until smooth. Stir in the chopped green onions. Taste and adjust for your desired level of sweetness, spice, and saltiness.
4. 4Cooking the Chicken
5. 5Prep the Chicken: Preheat the oven to 350°F (175°C). In three separate shallow bowls, set up your dredging station:
6. 6Bowl 1: Combine the flour and corn starch.
7. 7Bowl 2: Whisk together the eggs, heavy cream, and black pepper.
8. 8Bowl 3: Add the panko breadcrumbs.
9. 9Bread the Chicken: Working with one piece of chicken at a time, first dredge it in the flour-cornstarch mixture, pressing to coat well. Shake off any excess. Next, dip the chicken into the egg mixture. Finally, press it into the panko breadcrumbs, ensuring a firm, even coating. Place the breaded chicken on a baking sheet.
10. 10Bake the Chicken: Place the baking sheet in the preheated oven and cook for about 10 minutes, or until the chicken is firm but not fully cooked through. This pre-baking step is key to a crispy finish.
11. 11Fry the Chicken: Remove the chicken from the oven. In a large skillet, heat the high-smoke point oil over medium-high heat. Test the oil by dropping in a single piece of panko—if it bubbles vigorously, the oil is ready. Fry the chicken in batches for about 2 minutes per side, or until the panko is golden brown and crispy. Avoid overcrowding the pan.
12. 12Finish and Serve: Transfer the fried chicken to a wire rack to drain any excess oil. Then, gently dip each piece of chicken into the sauce, coating it lightly. Serve immediately, topped with any remaining sauce and a sprinkle of sesame seeds.