Hello hi everyone! This is a recipe hack for the Shake Shack Korean Fried Chicken that debuted on their menu a few weeks ago, which features a super tasty gochujang glaze. I stuck pretty close to the original to keep it channel-accurate (as always), but mostly used this one as an excuse to get to a request that a lot of folks have been asking for, which is a Korean Fried Chicken! Hope you try it.

 

serves 3-4

INGREDIENTS

  • 3-4 chicken thighs

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 2 green onions

  • 1/2 cup kimchi

  • sesame seed

  • potato buns

  • 12 oz vegetable oil

INGREDIENTS (tempura batter)

  • 1/4 cup AP flour

  • 1/4 cup corn starch

  • 1/4 cup water

  • 2 egg whites

INGREDIENTS (glaze)

  • 2 tbsp gochujang

  • 2 tbsp honey

  • 2 tbsp sweet chili sauce

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp sesame oil

  • 2 tbsp rice vinegar

  • 2 tbsp kimchi brine (optional)

PREP

  • CRUSH AND MINCE the garlic, set aside

  • FINELY MINCE the ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice the whites thinly, and slice the greens on a bias

  • SLICE the kimchi into strips, set aside

  • COMBINE all glaze ingredients, set aside

  • COMBINE all tempura batter ingredients, then whisk to a smooth batter and set aside

  • DIP the chicken into the batter until coated, set aside

ON THE STOVE

  • HEAT 12 oz vegetable oil to 350F

  • FRY the chicken for the first fry for 3-5 minutes until lightly golden, then remove and rest for 5 minutes

  • FRY the chicken for a second fry for an additional 3-5 minutes until deeply golden, and internal temperature reaches 165F

  • REMOVE the oil from the wok, wipe down, reheat, add 4 tbsp of oil back to the wok, and long yao

  • ADD the garlic, ginger, and whites of the green onions and bloom until fragrant (about 10 seconds)

  • ADD the glaze mixture and toss to combine

  • ADD the chicken and coat for 1-2 minutes, then remove immediately

  • ASSEMBLE on potato buns with kimchi, chicken, greens of the green onions, and sesame seeds

  • SERVE (optionally) with crinkle cut fries

 

tagged with woo can cook, shake shack, korean fried chicken, gochujang fried chicken