• prep: 1 hr 5 min
• cook: 1 hr 5 min
• total: 2 hr 10 min

servings:

These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version of classic Korean fried chicken that totally rules the roost. Serve it as a snack on its own, or pair with rice and steamed or roasted vegetables to make it a meal.

• Vegetable or canola oil (for frying; about 2 quarts)
• 2 teaspoons sesame seeds
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely chopped peeled fresh ginger
• 2 scallions, white and green parts separated, thinly sliced
• 1/2 cup gochujang (Korean hot pepper paste)
• 1 tablespoon light brown sugar
• 1/2 cup cornstarch
• 1/2 cup unbleached all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• Freshly ground black pepper
• 1/2 cup vodka
• 2 pounds boneless, skinless chicken thighs, quartered
• A deep-fry thermometer

Click Here For Step-By-Step Instructions