Active Time

　　1 hour, 5 minutes

　　Total Time

　　1 hour, 5 minutes

　　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 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.

　　

Ingredients

4 servings

　　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

　　

Special Equipment

A deep-fry thermometer

　　

Step 1

Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.

　　

Step 2

Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3–5 minutes. Transfer to a plate and let cool; set aside.

　　

Step 3

Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.

　　

Step 4

Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.

　　

Step 5

Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6–8 minutes per batch.

　　

Step 6

Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.

　　Cooks' Note

　　Gochujang can be found in Asian food markets or online.