The Easiest Crispy Korean Fried Chicken (2 Ways)

Korean Style Fried Chicken 

Sauce:

1. In a small bowl whisk together the gochujang, ketchup, mirin, soy sauce, honey, and sugar.
2. Pour into a saucepan over medium heat and bring to a simmer, while stirring occasionally. Continue to simmer until the sugar has melted and the sauce reduces slightly, about 4-5 minutes. Remove from heat. 
3. Stir in the grated garlic and rice vinegar and set aside until the wings are fried.

Fried Chicken: 

1. Add the chicken to a large bowl and season with salt, pepper and ginger. Toss to combine, cover in plastic wrap and cure in the fridge for 1 hour but ideally overnight.
2. Before frying, removing the cured wings to a baking sheet lined with paper towels and pat dry to remove excess water. 
3. Add back to the bowl and in the potato starch; toss to coat

4. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
5. Fry the wings in batches, until light golden brown color, about 3-4 minutes. Don’t worry about cooking the wings all the way through at this point. Remove to the prepared baking sheet. 
6. Increase the oil temperature to 375℉ (190℃). Fry the wings, again in batches, until golden brown, crispy and cooked through, an additional 4-5 minutes. Drain on the baking sheet. 
7. Add the wings to a large bowl and pour in the sauce. Toss to coat the wings. 
8. Add the wings to a serving plate and garnish with sesame seeds and green onions. Serve immediately.

Korean Fried Chicken Sandwich 

Buttermilk Marinade:

1. In a medium bowl, whisk together the buttermilk and salt. Add the chicken thighs, toss to coat, and cover with plastic wrap. Marinate in the fridge for at least 1 hour but ideally overnight. 

Slaw: 

1. In a medium bowl whisk together the mayo, kimchi, green onions, salt, lemon and shirodashi. 
2. Add in the cabbage and toss to coat. Hold in the fridge until ready to serve. 

Fried Chicken: 

1. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 375℉ (190℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
2. Whisk together the flour and potato starch in a large bowl. 
3. Add the marinated chicken to the flour and press until the chicken is completely coated on all sides. 
4. Fry 2 pieces of chicken at a time, for 6-8 minutes, turning occasionally or until the chicken is golden brown, crispy and cooked to an internal temperature of 165℉ (73℃).
5. Remove to the prepared baking sheet and repeat with the remaining pieces of chicken. 

Assembly:

1. Add the fried chicken to a large bowl and toss to coat with the gochujang sauce. 
2. Add the slaw to the bottom buns. Top the slaw with 3-4 slices of pickle. Top with the fried chicken and the top bun. Serve immediately.