Colm O'Gorman: Here's my new recipe for twice-fried Korean Fried Chicken

For this new recipe I overnight the chicken thighs in a brine made from water, ginger, garlic, soy sauce, salty, sugar and some red pepper powder.

Fri, 27 Sep, 2024 - 14:24

Colm O'Gorman

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Regular readers will know I am a big fan of fried chicken, and of Korean Fried Chicken in particular. I have previously shared variations on this classic Korean street food, including a Korean Chicken Burger and Korean Chicken Poutine. Those recipes used a very quick and relatively easy fried chicken recipe that involved just a short marinade of the chicken and dusting of cornflour or potato starch. They are delicious and remain my go-to recipes if I want to fry up some crispy chicken quite quickly.

However, for the perfect fried chicken, it is preferrable to brine the chicken for several hours, or overnight if possible. For this new recipe I overnight the chicken thighs in a brine made from water, ginger, garlic, soy sauce, salty, sugar and some red pepper powder. I then make a batter mix, some of which I use to make a wet batter, before then tossing the chicken in remaining dry mix and deep frying it twice.