Boozy Korean Fried Chicken

If you can drink a brewski, then the chicken can too.

I'll just breakdown my reasonings and thought process on why I marinated the chicken with beer.

So like all fried chicken, just break down a whole bird.
Cause it's cheaper, and you get more pieces! (Plenty of good videos online)

1) Season the chicken, some salt, pepper, paprika (or old bay), onion powder, grated garlic & ginger. A splash of fish sauce. Then pour half a can of beer on it.

I'm using beer cause I want to tenderize the chicken. My thinking behind it was, the alcohol was going to breakdown some of the protein, make it softer and give some funkiness.

Let it sit for a few hours.

2) Then make a dredge mixture. Flour, corn (or potato) starch, salt, pepper.

I keep this simple because I don't want the spices to burn. And we are going to coat the fried chicken in a sauce afterwards.

The spicy sauce is ketchup (super underrated condiment btw), Gochujang, soy sauce, vinegar, water (to thin it out if needed), grated garlic, ginger, and a little sugar. Heat it in a sauce pan, and mix until all incorporated.

Now that the chicken is done marinating, piece by piece put into the flour mixture.

We will fry these twice!

A pre fry, just to a very light golden, then a second fry for a deep darker color, also to finish the cooking process inside.

Once cooked, dry on some paper towels. Then add the spicy gochujang sauce. Coat it evenly, garnish, make it look pretty, take a photo, and dig in!

The final result should be a nice crispy fried chicken with spicy sauce all around. Inside should be soft, juicy and kinda boozy.

Oh take a sip of your beer while you're at it too! I'm sure it'll help cool the spice!

Big Dawgs Gotta Eat!
-Albert