Korean Fried Chicken Recipe

Last night I made another Korean Fried Chicken recipe - actually, double fried. Did it turn out like I thought it would? Let's just say that all three of us licked our plates clean. 

Now, there are SO many steps and so many ingredients to this recipe so I would give yourself plenty of time. It is also messy and uses a lot of dishes. Is it worth it? Yes. This recipe can be found from Sam The Cooking Guy and I changed up a few things from his original recipe. I also made another Korean Chicken Recipe a few days ago which is way less messy and still delicious. 

Ingredients for Chicken:
1 cup heavy whipping cream
1 tsp ground ginger
1 tbsp garlic powder
1/2 tbsp pepper
8 boneless, skinless chicken thighs

Ingredients for Dredge:
2 cups flour
2 cups cornstarch
1 1/2 tbsp garlic powder
1 1/2 tbsp onion powder
1 1/2 tbsp monkfruit
Ground Pepper

Ingredients for Glaze:
2 tbsp chili garlic sauce
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp rice vinegar
2 tbsp brown sugar
1/4 cup honey
1 tbsp garlic powder
1 tsp ground ginger

Ingredients for Frying:
2 eggs
1/2 cup heavy whipping cream
1 bottle of vegetable oil

Directions:
In a large bowl, add the heavy whipping cream, ground ginger, garlic powder, and pepper. 

Mix well and add the chicken thighs - making sure all of the pieces are covered. Refrigerate for 30 minutes to a few hours. 

In a large bowl, combine the dredge ingredients and whisk well. Put glaze ingredients in a small pot and warm over low heat to combine. 

Heat half of the oil in a large skillet. Turn the stove on high and let it sit for about five minutes. Once you hear it and the oil is nice and hot, it will be ready for frying. In a small bowl, mix the 2 eggs and the heavy whipping cream. In another large bowl, pour 1/3 of the dredge, 1/3 of the egg mixture and mix together. Add another 1/3 of the flour mixture and the other 1/3 of the egg mixture and mix again. Add the remaining flour mixture and egg mixture and mix together. The mixture should be clumpy to add an extra layer of crispiness. 

Take each piece of chicken out of the heavy whipping cream mixture, let the excess drip off and put into the dredge mixture, covering each piece really well. Fry for about 8 minutes (flipping halfway). Remove to a rack. 

At this point, I removed the oil from the heat and filled up another fresh pan with the other half of the vegetable oil, also on high heat on the stove and waited until it was hot. I double fried the chicken but only put the chicken in for two minutes per side. I put the chicken back on the rack and poured the glaze on top of the chicken (I put a cookie sheet under the rack so the fried pieces and glaze won't go all over the counter). Serve with rice. Enjoy!