Korean Fried Chicken - Sijang Tongdak - Whole Fried Chicken with a Thin, Crispy Crust

Steps

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1. 1
   Butterfly-cut the chicken by opening it flat to make frying easier (Korean markets typically sell them whole); alternatively divide into smaller pieces. Score or cut thicker sections so the chicken cooks evenly throughout.
   ▶ ≈0:17
2. 2
   Combine 1 tsp salt, ½ tsp ground pepper, and ½ tsp turmeric in a small bowl. Grate fresh ginger to yield 1 tbsp and add it to the mixture.
   ▶ ≈0:37
3. 3
   Spread the marinade evenly all over the chicken and refrigerate for at least 2 hours, or preferably overnight. Remove from the fridge before frying to allow it to come back to room temperature.
   ▶ ≈0:52
4. 4
   Mix together 1 cup all-purpose flour and 2 tbsp corn flour (the corn flour adds lightness and crispness). Add a pinch of turmeric to enhance the golden color, plus ½ tsp ground pepper and 1 tsp salt.
   ▶ ≈1:27
5. 5
   Gradually pour in 2 cups of water while mixing until you have a smooth batter.
   ▶ ≈1:51
6. 6
   Heat oil in a deep pot or fryer to 320°F (or about 160°C). If you don't have a thermometer, test with a wooden chopstick—when small bubbles appear around it, the oil is at the right temperature.
   ▶ ≈2:06
7. 7
   Coat the marinated chicken first in all-purpose flour (this helps the batter adhere better), then dip it into the batter until fully coated.
   ▶ ≈2:06
8. 8
   Place the battered chicken into the 320°F oil for the first frying, about 13 minutes. Flip it halfway through to ensure it cooks almost completely inside.
   ▶ ≈2:53
9. 9
   Remove the chicken and place it on a rack or paper towel to cool for about 15 minutes. During this time, the surface dries slightly and the internal temperature drops.
   ▶ ≈3:14
10. 10
    Heat the oil to 360°F for the second frying. Place the chicken back in for about 6 minutes; the hot oil will quickly turn the surface very crispy and golden brown while keeping the meat tender and juicy inside. Flip it halfway through.
    ▶ ≈3:31
11. 11
    Remove the fried chicken and place it on a rack to drain. The Korean fried chicken is now ready.
    ▶ ≈3:56
12. 12
    To make the optional dipping sauce: Mix together 1 tbsp gochujang, 1 tbsp light soy sauce, 1 tbsp white rice vinegar, 1 tbsp sesame oil, ½ tbsp sugar, 1 garlic clove, and 1 tsp toasted sesame seeds.
    ▶ ≈4:08
13. 13
    Serve the fried chicken hot, optionally with rice and the Korean dipping sauce on the side.
    ▶ ≈4:38