Korean > Poultry

Masan-Style Fried Chicken Recipe

Ingredients with Measurements:
- 2 lbs. boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons green onions, minced
- 2 tablespoons toasted sesame seeds
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying

Special Equipment Needed:
- Large skillet
- Tongs
- Paper towels

Step-by-Step Instructions:
1. In a large bowl, combine the soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, ginger, green onions, toasted sesame seeds, black pepper, and sea salt. Mix until combined.

2. Add the chicken thighs to the bowl and mix until the chicken is evenly coated. Cover the bowl and place in the refrigerator for at least 1 hour.

3. In a shallow bowl, combine the all-purpose flour and cornstarch.

4. Remove the chicken from the refrigerator and dredge each piece in the flour mixture.

5. Heat the vegetable oil in a large skillet over medium-high heat.

6. When the oil is hot, add the chicken to the skillet and fry for 4-5 minutes per side, or until golden brown and cooked through.

7. Remove the chicken from the skillet and place on a paper towel-lined plate to drain.

Time:
Preparation Time: 1 hour
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4

Nutritional Information:
Calories: 590
Fat: 33g
Carbohydrates: 32g
Protein: 34g

Substitutions for Ingredients:
- Soy sauce: Tamari or coconut aminos
- Gochujang: Sambal oelek
- Honey: Maple syrup or agave nectar
- Sesame oil: Vegetable oil
- Rice vinegar: Apple cider vinegar
- All-purpose flour: Gluten-free all-purpose flour
- Cornstarch: Arrowroot powder

Variations:
- Add 1/2 teaspoon of cayenne pepper for a spicy version
- Add 1/4 cup of chopped fresh herbs for a herbed version
- Add 1/4 cup of chopped nuts for a crunchy version

Tips and Tricks:
- Make sure the oil is hot before adding the chicken to the skillet.
- Use tongs to turn the chicken to ensure even cooking.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in a 350°F oven for 10 minutes, or until heated through.

Presentation Ideas:
Serve with steamed rice, kimchi, and a side of pickled vegetables.

Garnishes:
- Chopped green onions
- Toasted sesame seeds
- Chopped fresh herbs

Pairings:
- Rice
- Kimchi
- Pickled vegetables

Suggested Side Dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Sauteed spinach

Troubleshooting Advice:
- If the chicken is not cooked through, cover the skillet with a lid and cook for an additional 2-3 minutes.

Food Safety Advice:
- Cook chicken to an internal temperature of 165°F.
- Store cooked chicken in the refrigerator within 2 hours of cooking.

Food History:
Masan-style fried chicken is a popular dish in South Korea, where it is often served as a street food. It is made with a spicy marinade and a crunchy coating.

Flavor Profiles:
This dish has a savory, spicy, and slightly sweet flavor.

Serving Suggestions:
Serve with steamed rice, kimchi, and a side of pickled vegetables.

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Region: Korean

Taste: Savory, Spicy, Tangy, Crunchy, Aromatic