Korean Style Fried Chicken

There is a magical little eatery in Montreal called Dawa Fried Chicken and when Patrick and I discovered it we were totally hooked. The best news was that they delivered! Oh happy days! Each bite of the crunchy boneless chicken thighs, tossed in a fiery Gochujang sauce, was heaven to us and we wanted more…MORE!

Alas, when we moved into our new home, we were no longer within the deliverable area and our hearts were broken (yes, I am being dramatic). So, we slowly forgot about our affections for the juicy, crispy, perfectly fried chicken and moved on to different things. Until now.

I woke up on a frigid Saturday morning intent on doing nothing, until the craving hit. As if a heavily pregnant woman (which I am not, to clarify) craving something so hard, she has to take deep breaths and white knuckle through it, I craved… Oh how I craved! As I leaped from the couch, disheveled and unkempt, I made my way to our small kitchen and started to rummage through the pantry for the ingredients I thought I would need to replicate the chicken I yearned for.

Out came the flour, cornstarch, seasonings and sauces. Out came my frying pot, thermometer, kitchen tools and rolls of paper towel. But I was missing something, what was it? Rats, the chicken. I then removed the package of chicken thighs from the freezer and set it grumpily in the sink to defrost under cold water.

Fast forward a few hours and the house was now spotless, laundry done and folded, still not showered or out of my PJ’s though, and the chicken was finally ready to go. I added some of this and a little of that and made the most incredible fried chicken I had ever had in my life. What a great way to spend a Saturday at home!

Print Recipe
Korean Style Fried Chicken
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Instructions
  1. Combine the chili sauce, Gochujang, soy, lime, garlic, ginger, vinegar, mirin and chicken in a large bowl. Cover and refrigerate 1 hour to overnight.
  2. Whisk together the flour, cornstarch, salt and pepper.
  3. Working directly from the marinade, dredge each piece of chicken in the flour mixture and set on a baking sheet. Repeat until all the chicken is floured.
  4. Add buttermilk to remaining marinade, mix well.
  5. Heat oil in a large, heavy-bottomed pot until it reaches 370 degrees on a thermometer.
  6. Working one piece of chicken at a time, dip the chicken into the buttermilk, and then directly into the flour. Coat the chicken well. When you have 5-8 pieces done, drop them into the hot oil and cook until deep brown and crisp.
  7. Remove the chicken with a slotted spoon onto a wire rack over a baking sheet to drain.
  8. Repeat until all the chicken is cooked, keeping the already cooked chicken warm in a 200-degree F oven.
  9. Serve with your choice of sauce.
Share this Recipe