Korean-Style Fried Chicken

Rachel Lee

  • 3 lb. chicken thighs or drumsticks
  • 1/2 cup cornstarch
  • Cooking oil

Barbecue sauce:

  • 2 Tbsp. shoyu
  • 1 tsp. garlic, chopped fine
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sesame seed, pulverized and toasted
  • 1 Tbsp. sugar
  • 1/8 tsp. black pepper
  • 1/8 tsp. Ajinomoto*
  • 2 stalks (1/4 cup) green onion, chopped coarsely

Marinate chicken in sauce for 4 hours or overnight. When ready to cook the chicken, add about 1/2 cup cornstarch and rub or lomi* gently into the chicken. Heat frying pan with 1 inch of oil and fry the chicken. Brown, lower flame, and cook gently for 30 to 40 minutes. Chicken will be crisp.

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