Roscoe's Korean Fried Chicken

[Marich]

Hey everyone! I tried making Roscoe's Korean Fried Chicken yesterday, and let me tell you, it was amazing! Crispy, juicy, and bursting with flavor, this recipe really nails that perfect Korean fried chicken experience. It’s a bit of a process, but totally worth it. If you’re craving some seriously delicious fried chicken, give this a go!

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 (like 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 (optional, for garnish)
• 1 tablespoon chopped peanuts (optional, for garnish)

Directions:

1. 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.
2. In another bowl, combine flour, potato starch, cornstarch, and EverCrisp. Whisk until fully mixed. Season with salt and pepper.
3. Add 1 cup of the flour mixture to the bowl with chicken. Mix into the chicken and water to make a thin batter.
4. Toss the chicken in the flour mixture until completely coated. Place on the prepared wire rack until ready to fry.
5. Heat oil in a deep fryer or large saucepan to 325°F (165°C). Line a second baking sheet with paper towels and place a clean wire rack on top.
6. Fry chicken pieces in batches of about 5 to avoid lowering the oil temperature. Cook for 6 minutes, then transfer to the rack over the paper towel-lined baking sheet. Continue with the remaining chicken.
7. Increase the oil temperature to 350°F (175°C). Fry the chicken again in batches until crispy and cooked through, about 5 minutes more. Transfer to a plate lined with paper towels to drain.
8. For the sauce, heat a small saucepan over medium-low heat. Add sesame oil, grated garlic, grated ginger, brown sugar, gochujang, vinegar, and 1/2 cup water. Cook and stir until the sugar melts and the sauce is smooth, about 5 minutes.
9. Drizzle the sauce over the twice-fried chicken. Garnish with sesame seeds and peanuts if desired, and serve.

Enjoy this delicious homemade treat! ​

 

[SizzleMaster]

That sounds incredible! I’ll definitely give it a try, especially with that crispy double-fry technique. Thanks for sharing such a detailed recipe!

 

[KarenDeel]

Wow, Roscoe’s Korean Fried Chicken sounds amazing! I bet it’s got that perfect crispy coating and a killer flavor. Can’t wait to try this recipe and taste the magic!