Spicy Korean Fried Chicken

By MooK

Ingredients

• 1 TSP KOREAN CHILI FLAKES (chili flakes, Sichuan pepper, black and toasted sesame seeds)
• 1/2 TSP GARLIC POWDER
• 1 TSP SALT
• 2 TSP BLACK PEPPER
• 1 LB BONELESS SKINLESS CHICKEN, CUT INTO 1 INCH PIECES
• .
• 2 CUPS FLOUR
• 2 TSP KOREAN CHILI FLAKES
• 2 TSP BLACK PEPPER
• 1 TSP GARLIC POWDER
• 1 CUP BUTTERMILK
• .
• Spicy Ranch Dressing
• 2 TABLESPOONS SOUR CREAM
• 2 TABLESPOONS MAYO
• 2 TABLESPOONS BUTTERMILK
• 1 CLOVE GARLIC, MINCED
• 1 TEASPOON SPICY KOREAN CHILI SEASONING
• SALT AND PEPPER TO TASTE

Preparation

Step 1

Ranch Dressing
Mix the first 5 ingredients together in a small bowl. Taste and season with salt and pepper.

Chicken
Mix the chili flakes, garlic powder, salt and pepper together in a large bowl. Add the chicken and mix well, so all the pieces are seasoned. If you have the foresight, do this overnight. If not, a good hour should do the trick.

In a shallow bowl, mix together the flour, chili flakes, pepper and garlic powder. Pour the buttermilk into a shallow bowl. Set up a large dish or tray (big enough to lay out the chicken pieces in one layer). Dip the chicken pieces into the flour mix, then the buttermilk and back into the flour mix. Double coating ensures extra crispiness. As you coat, lay your coated pieces on your dish/tray. Let the chicken rest while you wash up. Resting lets the flour and buttermilk crust up for extra crunch.

Place a cooling rack over a rimmed baking sheet lined with paper towels. In a deep-sided pot, heat up 2 inches of oil (I like to use grapeseed, rice bran or sunflower) over medium to medium high heat until it reaches 350°F. Fry the chicken pieces, being careful not to crowd the pan, until deeply golden brown and crispy, about 5-6 minutes. Drain the chicken on your prepared rack. Continue frying until all the chicken is cooked. Toss in a bowl with the spicy Korean chili seasoning and enjoy with spicy ranch dressing.