Korean Fried Chicken

Wash 2 medium potatoes thoroughly and keep the skin on. Cut them into thick wedges sirs.

Bring a pot of salted water to a boil. Add the wedges and boil for 6–8 minutes. We want them partially tender, but still firm enough to hold together sirs.

Drain them and let them dry completely. Set them aside for later sirs.

Cut 2 lb boneless, skinless chicken thighs into large bite-sized pieces sirs.

Season with 2 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Mix everything around until every piece is evenly seasoned sirs.

Beat 2 eggs and ½ cup very cold water together in one bowl sirs.

In a second bowl, mix 1½ cups all-purpose flour, ½ cup cornstarch, and 1½ tsp salt.

Chicken → Wet → Dry

Let the excess wet mixture drip off before going into the dry mixture. Press the dry coating firmly onto every side of the chicken sirs.

Only coat the chicken once.

Heat your avocado oil to 350°F (175°C).

Fry the chicken in batches for approximately 5–7 minutes, turning occasionally. Don’t overcrowd the oil sirs.

The thickest pieces should reach 165°F (74°C) internally.

The chicken may still look light golden after the first fry. That’s okay. Take it out and let it rest on a wire rack sirs.

We’re not done with it yet.

Make sure those parboiled wedges are very dry before they touch the oil sirs.

Lightly toss them with 2 tbsp cornstarch. You only want a thin dusting, not a thick batter.

Fry at 350°F (175°C) for 6–8 minutes, or until golden and crispy.

As soon as they come out, season with ½ tsp salt, ½ tsp garlic powder, ¼ tsp paprika, and ¼ tsp black pepper sirs.

Increase the oil temperature to 375°F (190°C).

Fry the chicken again for 1–2 minutes, until the outside becomes deeper golden and extra crispy sirs.

Remove it and place it back on the wire rack.

Add 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp gochujang, 1 tsp garlic powder, 1 tbsp rice vinegar, and 1 tsp sesame oil to a small pan over medium-low heat.

Stir and gently simmer for 1–2 minutes sirs.

In a separate cup, mix 1 tsp cornstarch + 1 tbsp water until smooth.

Pour that mixture into the same sauce pan and stir continuously for 30–60 seconds, until the sauce becomes thick, sticky, and glossy sirs.

Turn off the heat.

Put your crispy chicken into a large bowl.

Add the sauce a little at a time and gently toss until every piece has a thin, glossy coating sirs.

Don’t drown the chicken. We worked too hard for that crunch sirs.

Roll 4 mozzarella slices tightly into little logs and chill or freeze them first sirs. Chilling time to confirm.

Beat 1 egg and 2 tbsp cold water together in one bowl. Mix ½ cup all-purpose flour, 2 tbsp cornstarch, and a pinch of salt in another.

Unlike the chicken, we’re coating these twice:

Wet → Dry → Wet → Dry

Make sure every part of the mozzarella is sealed, especially the ends sirs.

Fry at 350°F (175°C) for about 30–60 seconds. Once they’re golden—or you see cheese trying to escape—get them out sirs.

Load up your plate or box with the Korean fried chicken, potato wedges, and fried mozzarella sirs.

Finish the chicken with sliced almonds and 2 chopped green onions.

If you want to match the original dish even closer, brush a little extra sauce onto some of the potato wedges sirs.

Enjoy the feast.