Intro
The Story: Sam here! I’ve always been a fan of fried chicken since I was a kid. We used to have a Safeway by my mother’s shop. I would frequent the deli with my two dollars, asking for the 2-piece leg-and-thigh fried chicken. As I got older, I tried countless recipes to make fried chicken like the shop, particularly like how Popeyes does it. I was testing fried chicken batter like a mad scientist, one after another. Flour and batter coated the kitchen countertop, as grease spewed and popped all around. Eventually, I landed on a recipe that I greatly enjoyed. A balance of crispy, light, and held its texture for a long time. It was not the traditional buttermilk fried chicken I sought after, but it was something I happily made and shared with friends.
I hope this is something you enjoy. I gained what seems like 10 pounds from experimenting with this recipe. So enjoy the recipe without the mess!
For the Chicken & Batter:
Chicken Seasoning
2 lbs chicken boneless thighs
1 tsp salt & 1/2 tsp black pepper
1 tsp garlic powder
Batter
1 cup cornstarch
1/2 cup 00 pizza flour
1/2 cup ice-cold sparkling water
1 teaspoon of salt
1 teaspoon of chicken granules or msg
1 teaspoon of garlic powder
Neutral oil for deep frying (peanut, canola, or vegetable)
For the Glaze Coating:
3 tbsp Gochujang (Korean red pepper paste)
3 tbsp honey or rice syrup
2 tbsp brown sugar
2 tbsp soy sauce
4 cloves garlic, minced
1 tbsp rice vinegar or apple cider vinegar
1 tbsp toasted sesame oil
Garnish:
1 tbsp toasted sesame seeds
2 scallions, thinly sliced
Step-by-Step Instructions
Step 1: Prep & Marinate
Pat the chicken completely dry with paper towels. Season with salt, black pepper, and garlic powder. Let it season for 1 hour. If you have more time, I suggest making a quick brine (2 cups of water, 1 tablespoon salt, 1/2 tablespoon sugar) and let it sit for 2 hours. Make sure to wash off the brine and pat it dry after.
Step 2: Make the Sauce
In a small saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, garlic, and vinegar. Simmer for 3–4 minutes until bubbling and slightly thickened. Turn off the heat and stir in the sesame oil.
Step 3: Batter & Coat
Whisk the cornstarch, double-zero flour, and ice-cold sparkling water until a smooth batter forms. Season it with a tablespoon of salt, garlic powder, and chicken granules or a pinch of msg. The texture should look like thin crepe batter. Coat the chicken pieces thoroughly in the batter.
Step 4: First Fry (Cook Through)
Heat oil in a heavy-bottomed pot or Dutch oven to 330°F (165°C). Fry the chicken in batches for 8–10 minutes until lightly golden. Remove and drain on a wire rack for 5–10 minutes.
Step 5: Second Fry (Ultra Crunch)
Increase oil temperature to 375°F (190°C). Fry the chicken a second time for 2–3 minutes until deep golden brown and extremely crispy. Drain again.
Step 6: Sauce & Toss
Immediately toss the hot, double-fried chicken in the warm glaze until evenly coated. Garnish with sesame seeds and sliced scallions.
