Korean Fried Chicken

thekitchn.com

Beverley Chan

subheading: FOR THE GLAZE:

10 cloves garlic

1 tablespoon canola oil

½ cup soy sauce or tamari

½ cup packed light brown sugar

¼ cup rice vinegar

1 tablespoon cornstarch

1 tablespoon water

2 tablespoons gochujang paste

2 teaspoons toasted sesame oil

subheading: FOR THE FRIED CHICKEN:

2 to 2 ¼ pounds boneless, skinless chicken thighs, preferably large

2 cups cornstarch, divided

2 teaspoons garlic powder

1 teaspoon ground ginger

2 ¼ teaspoons kosher salt, divided, plus more for seasoning

1 ½ teaspoons ground white pepper, divided

1 ½ teaspoons baking powder, divided

3 cloves garlic

1 (½-inch) piece ginger

¾ cup cold water

1 tablespoon soy sauce or tamari

1 tablespoon rice vinegar

5 cups canola oil, or another high-smoke-point neutral oil

Garnish options: Scallions thinly sliced on a diagonal, toasted sesame seeds

Kimchi ranch and pickled radishes, for serving (optional, recipes below)

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