Super Crispy Korean Fried Chicken With Red Gochujang Sauce! l Dakgangjeong

Take 600g of boneless chicken thighs and cut them into bite-sized pieces. You can leave the skin on or remove it based on your preference.

In a large bowl, combine kosher salt, sugar, chicken bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, black pepper, and water. Mix well to create the brine.

Add the chicken pieces to the brine, cover, and refrigerate for at least 1 hour or overnight.

In a small container, combine gochujang, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, corn syrup, minced garlic, ketchup, mirin, and water. Mix well.

Chop green onions and peanuts for garnish. This is optional but recommended.

In a large bowl, whisk together all-purpose flour, potato starch, and a generous pinch of salt.

Transfer half of the dry mixture to another bowl. Add cold water to one of the bowls and mix well to create the wet batter. The other bowl will be for the dry coating.

Drain the brined chicken. First, coat the chicken in the wet batter, then dredge it through the dry batter mixture.

Heat a pot with oil to 170°C (340°F). Gently drop the coated chicken pieces into the hot oil one by one and fry for about 4 minutes.

Remove the chicken from the oil and let it drain on a wire rack. Repeat the process with the remaining chicken.

For extra crispiness, increase the oil temperature to 180°C (355°F). Double-fry the chicken in batches for another 3 minutes until golden brown and fully cooked.

Remove the double-fried chicken from the oil and set it aside on the wire rack to drain.

In a wok or large pan, add 1 tablespoon of oil and heat over medium heat. Pour in the prepared sauce and stir for about 2 minutes until it comes to a boil and thickens slightly.

Add all the fried chicken to the sauce and toss for about 2 minutes until every piece is evenly coated and glossy.

Transfer the chicken to a serving plate and garnish with the chopped green onions and peanuts. Serve immediately.