Name: Social Cantina Bloomingtons KOREAN FRIED CHICKEN Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.25 lb boneless skin-on chicken thighs; 1 tsp kosher salt; 0.5 tsp ground black pepper; 0.5 tsp garlic powder; 6 to taste toothpicks (optional, for tacos); 0.5 cups buttermilk; 1 unit eggs; 1 tbs soy sauce; 1 tsp gochujang (Korean red pepper paste); 1 cups all-purpose flour; 0.5 cups cornstarch; 0.5 tsp baking powder; 0.75 tsp salt; 0.5 tsp ground black pepper; 3 tbs gochujang; 2 tbs soy sauce; 2 tbs honey; 1 tbs brown sugar; 1 tbs rice vinegar; 0.5 tsp sesame oil; 2 cloves garlic (minced); 1 tsp ginger (minced); 2 tbs water; 1 tsp cornstarch slurry (1:1 cornstarch:water); 8 unit small corn or flour tortillas; 1 cups red cabbage (thinly sliced); 2 tbs green onions (thinly sliced); 0.5 cups pickled daikon or quick-pickled cucumber; 0.25 cups mayonnaise (optional for crema); 1 unit lime

Method

For the Chicken

Prep and season

Trim chicken thighs into taco-sized pieces (about 2–3 inches). Pat dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Set aside.

Marinate in wet batter

In a bowl whisk together 1/2 cup buttermilk, 1 egg, 1 tbsp soy sauce and 1 tsp gochujang. Add seasoned chicken pieces, coat thoroughly, and marinate 20–30 minutes in the fridge while you prepare the dry coating and sauce.

Dry Coating

Combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt and 1/2 tsp black pepper in a shallow bowl or rimmed plate. Mix well and set next to the marinated chicken. Use a second plate for dredging if desired.

After marinating, remove chicken pieces one at a time, let excess marinate drip off, then dredge thoroughly in the dry mix, pressing to form an even coating. Place coated pieces on a wire rack to rest 5–10 minutes; this helps the coating adhere and dry slightly for a crispier fry.

Frying

Heat 3 cups neutral oil in a heavy-bottomed pot or deep skillet to 340–350°F (170–175°C). Use a thermometer and do not overcrowd the pot.

Fry chicken pieces in batches for 4–5 minutes, turning occasionally, until golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet tray to drain. For extra-crisp texture (double-fry method), let first fry rest 5 minutes, then raise oil to 375°F (190°C) and fry again 1–2 minutes until deeply golden. Drain again.

Korean Sauce (Ganjang-Gochujang Blend)

While chicken fries, make the sauce: in a small saucepan combine 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 2 cloves minced garlic and 1 tsp minced ginger, plus 2 tbsp water. Stir to combine over medium-low heat.

Bring to a gentle simmer, stirring frequently. Whisk in the 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and simmer 1 minute until sauce thickens to a glossy, sticky consistency. Remove from heat.

Toss hot fried chicken in the sauce: place drained chicken in a clean bowl, pour sauce over and gently toss until pieces are evenly coated. Alternatively, spoon sauce over tacos when assembling for slightly less sticky hands.

Tacos & Assembly

Warm 8 tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes. Keep warm wrapped in a clean towel.

If making a quick crema: mix 1/4 cup mayonnaise with 1–2 tsp lime juice and a pinch of salt; thin with water or lime until pipeable.

Assemble tacos: place a small handful (about 2 tbsp) of thinly sliced red cabbage on each tortilla. Top with 2–3 pieces of sauced Korean fried chicken (or sliced pieces). Add 1–2 tbsp pickled daikon or cucumber, a drizzle of lime-mayo crema (optional), and sprinkle with 2 tsp sliced green onions and 1/4 tsp sesame seeds per taco. Serve immediately with lime wedges.

Optional: secure with a toothpick if stacking multiple pieces. Serve remaining sauce on the side.

Korean Fried Chicken Recipe