Name: Korean Fried Chicken
Cook time: 1 hour, 5 minutes
Total time: 1 hour, 5 minutes
Yield: 4 servings
Ingredients: Vegetable or canola oil (for frying; about 2 quarts); 2 teaspoons sesame seeds; 1 tablespoon toasted sesame oil; 1 tablespoon finely chopped peeled fresh ginger; 2 scallions, white and green parts separated, thinly sliced; 1/2 cup gochujang (Korean hot pepper paste); 1 tablespoon light brown sugar; 1/2 cup cornstarch; 1/2 cup unbleached all-purpose flour; 2 teaspoons kosher salt; 1 teaspoon baking powder; Freshly ground black pepper; 1/2 cup vodka; 2 pounds boneless, skinless chicken thighs, quartered; A deep-fry thermometer

Photo by Chelsea Kyle, Food Styling by Ali Nardi

These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version of Korean fried chicken that totally rules the roost. Serve it as a snack on its own, or pair with rice and steamed or roasted vegetables to make it a meal.

Cooks' Note

Gochujang can be found in Asian food markets or online.

Recipe notes

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