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Ingredients
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Chicken Marinade
Batter
Frying
Yuzu Pickles
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine soy sauce, gochujang, minced garlic, grated ginger, sesame oil, and black pepper. Add chicken thighs to the bowl, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
Batter Preparation
- 2
Prepare the Batter
In a separate bowl, whisk together all-purpose flour, cornstarch, and baking powder. Gradually add cold water, mixing until a smooth batter forms. Let it rest for about 15 minutes.
Yuzu Pickles
- 3
Make Yuzu Pickles
In a medium bowl, combine yuzu zest, yuzu juice, thinly sliced cucumber, salt, and sugar. Mix well and let it sit for 30 minutes to allow the flavors to meld.
Frying
- 4
Fry the Chicken
In a deep pan or fryer, heat vegetable oil over medium-high heat until it reaches 180°C (350°F). Remove the chicken from the marinade, allowing excess marinade to drip off. Dip each piece into the batter, ensuring it's fully coated. Carefully place the battered chicken into the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
