Korean-Inspired Fried Chicken
With Mazola® Corn Oil
SERVING SIZE
2-4 Servings
TOTAL TIME
1 Hour 40 Minutes
SKILL LEVEL
Intermediate
Ingredients:
Drumsticks:
- 10-12 chicken drumsticks, skin on
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp cracked pepper
- 1 tsp smoked paprika
- 1 liter Mazola Corn Oil
- Sesame seeds, for garnish
- Fresh green onions, sliced, for garnish
Gochujang Sauce:
- 1/2 cup gochujang sauce
- 1 Tbsp sesame oil
- 1 Tbsp white vinegar
- 2 tsp honey
- 1 tsp dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1 tsp garlic powder
- Water, to thin sauce if necessary
Instructions:
- Marinate chicken in buttermilk for at least 1 hour in the fridge.
- Mix together flour, salt, pepper, and smoked paprika to create the coating mixture. Then whisk together all the ingredients of the gochujang sauce, adding a little water if needed to thin the sauce so that it coats the whisk but is not like a paste.
- Remove the chicken from the buttermilk and let excess buttermilk drain off before tossing gently in the flour mixture to coat completely.
- Move to a wire rack and let sit for 10 minutes for the flour and milk to soak together (this will help create the crunchy texture when fried).
- In the meantime, heat Mazola Corn Oil to 350F. Fry the chicken until golden brown and cooked through, turning occasionally for even cooking, about 8-10 minutes.
- Remove chicken from oil and place on a paper towel to let excess oil drain before placing in a bowl and drizzling with gochujang sauce.
- Top with sesame seeds and sliced green onion.
