Roscoe’s Korean fried chicken is coated in a thin batter, dredged, and then fried twice, and served with a spicy ginger, garlic, and gochujang sauce.
Prep Time::30 mins
Cook Time::20 mins
Total Time::50 mins
Servings::6
Ingredients
Chicken
12 mixed wingette or drummette chicken wings
6 chicken legs
2 tablespoons ginger
2 tablespoons garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup water
Dredge
1 cup all-purpose flour
1/2 cup potato starch
1/2 cup cornstarch
1 cup wheat dextrin, (Such as EverCrisp® Breader and Batter Boost)
1 quart vegetable oil for frying, or as needed
salt and freshly ground black pepper to taste
Sauce
2 teaspoons sesame oil
2 teaspoons grated garlic
1 teaspoon grated fresh ginger
1/4 cup brown sugar
4 tablespoons gochujang (Korean hot pepper paste)
2 teaspoons white vinegar
1/2 cup water
1 teaspoon toasted sesame seeds, or as needed for garnish (optional)
1 tablespoon chopped peanuts , or as needed for garnish (optional)
Directions
Place a wire rack inside a rimmed baking sheet. In a large bowl toss chicken wings, chicken legs, ginger, garlic, salt, pepper, and water together. Mix well.
In another bowl combine flour, potato starch, cornstarch, and EverCrisp in a large mixing bowl. Whisk ingredients until fully mixed. Season with salt and pepper.
Add 1 cup of flour mixture to the bowl with chicken. Mix into chicken and water to make a very thin batter.
Add chicken to the flour bowl and toss and press until completely dredged in mixture. Place on the prepared wire rack until ready to fry.
Heat oil in a deep fryer or large saucepan to 325 degrees F (165 degrees C). Line a second rimmed baking sheet with paper towels, and place a clean wire rack on top.
Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 6 minutes. Transfer chicken to the rack over the paper towel-lined baking sheet tray. Continue with remaining chicken pieces.
Increase oil temperature to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy, about 5 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces.
Transfer chicken to a medium-sized serving bowl. Heat a small saucepan over medium-low heat. Add sesame oil, grated garlic, grated ginger, brown sugar, gochujang paste, vinegar, and 1/2 cup water. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken pieces, garnish with sesame seed and peanuts, and serve.
From the Editor
Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Dotdash Meredith Food Studios