Roscoe’s Meets Seoul: A Korean Fried Chicken Recipe That Will Blow Your Mind

Forget everything you think you know about fried chicken. This isn’t your grandma’s Southern comfort food (though we love that too!). This is a fusion of American soul food icon Roscoe’s House of Chicken and Waffles with the crispy, flavorful goodness of Korean fried chicken. We’re talking incredibly juicy chicken, coated in a shatteringly crisp crust, and slathered in a sweet, savory, and subtly spicy sauce that will have you licking your fingers and begging for more. Get ready to elevate your fried chicken game with this Roscoe’s meets Seoul masterpiece.

## Why This Recipe Works

This recipe isn’t just about throwing some chicken in a fryer and calling it a day. It’s about carefully layering flavors and textures to create a truly unforgettable experience. Here’s why this recipe stands out:

* **Double Frying for Maximum Crispiness:** The Korean secret weapon for ultra-crisp chicken is double frying. The first fry cooks the chicken through, while the second fry, at a higher temperature, creates that irresistible crunchy crust.
* **Brining for Juiciness and Flavor:** A brine is essential for ensuring that the chicken stays moist and flavorful throughout the cooking process. The brine also helps to tenderize the meat, resulting in a more enjoyable eating experience.
* **The Perfect Sauce:** The sauce is where the magic happens. It’s a balanced blend of sweet, savory, spicy, and umami flavors that complement the crispy chicken perfectly. Gochujang (Korean chili paste), soy sauce, garlic, ginger, and honey create a symphony of flavors that will tantalize your taste buds.
* **Roscoe’s Inspired Flavor Profile:** While incorporating the Korean elements, this recipe still tries to capture the essence of Roscoe’s chicken, with a focus on a well-seasoned, flavorful base. This ensures that the chicken is delicious even before it’s sauced.

## Ingredients You’ll Need

Let’s break down the ingredients you’ll need to create this culinary masterpiece:

**For the Brine:**

* 4 cups water
* 1/4 cup kosher salt
* 1/4 cup sugar
* 2 cloves garlic, smashed
* 1 tablespoon black peppercorns
* 1 teaspoon paprika
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 bay leaf
* 3 lbs bone-in, skin-on chicken pieces (wings, drumsticks, thighs)

**For the Chicken Coating:**

* 2 cups all-purpose flour
* 1 cup cornstarch
* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 1 tablespoon black pepper
* 1 teaspoon cayenne pepper (optional, for extra heat)
* 1 teaspoon salt
* 1 cup buttermilk
* 1 large egg

**For the Korean Sauce:**

* 1/4 cup gochujang (Korean chili paste)
* 1/4 cup soy sauce
* 2 tablespoons honey
* 2 tablespoons rice vinegar
* 2 tablespoons sesame oil
* 2 tablespoons brown sugar
* 4 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1 teaspoon gochugaru (Korean chili flakes, optional, for extra heat)
* 1/4 cup water

**For Frying:**

* Vegetable oil or peanut oil, for frying

**Optional Garnishes:**

* Sesame seeds
* Chopped green onions

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create the best Korean fried chicken you’ve ever tasted:

**Step 1: Brining the Chicken (at least 4 hours, preferably overnight)**

1. **Prepare the Brine:** In a large pot, combine the water, salt, sugar, garlic, peppercorns, paprika, onion powder, garlic powder, and bay leaf. Bring to a simmer over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let cool completely.
2. **Brine the Chicken:** Once the brine is cool, place the chicken pieces in a large bowl or container. Pour the brine over the chicken, ensuring that all pieces are submerged. If necessary, weigh down the chicken with a plate to keep it submerged. Cover the bowl or container and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for juicy and flavorful chicken.

**Step 2: Preparing the Chicken Coating**

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt. The cornstarch is key to that extra crispy coating, so don’t skip it!
2. **Prepare Wet Ingredients:** In a separate bowl, whisk together the buttermilk and egg. This mixture will help the dry ingredients adhere to the chicken.

**Step 3: Coating the Chicken**

1. **Remove Chicken from Brine:** Remove the chicken from the brine and discard the brine. Pat the chicken pieces dry with paper towels. This is important for ensuring that the coating adheres properly and that the chicken crisps up nicely.
2. **Dredge the Chicken:** Working one piece at a time, dredge the chicken in the dry flour mixture, ensuring that it is completely coated. Then, dip the chicken in the buttermilk-egg mixture, allowing any excess to drip off. Finally, dredge the chicken again in the dry flour mixture, pressing firmly to ensure that the coating adheres well. This double dredging is another secret to that extra crispy crust.
3. **Rest the Chicken:** Place the coated chicken pieces on a wire rack lined with parchment paper. Let the chicken rest for at least 20 minutes before frying. This allows the coating to set, which will help it stay intact during frying.

**Step 4: Preparing the Korean Sauce**

1. **Combine Sauce Ingredients:** In a medium saucepan, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, brown sugar, minced garlic, minced ginger, gochugaru (if using), and water. Whisk well to combine.
2. **Simmer the Sauce:** Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Taste and adjust the seasoning as needed. If you prefer a sweeter sauce, add more honey. If you prefer a spicier sauce, add more gochujang or gochugaru. Remove from heat and set aside.

**Step 5: Frying the Chicken**

1. **Heat the Oil:** Fill a large, heavy-bottomed pot or deep fryer with vegetable oil or peanut oil to a depth of at least 3 inches. Heat the oil over medium-high heat to 325°F (160°C).
2. **First Fry:** Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry the chicken for 8-10 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be lightly golden brown.
3. **Remove and Rest:** Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain. Let the chicken rest for at least 10 minutes before the second fry. This allows the chicken to cool slightly and prevents it from overcooking during the second fry.
4. **Second Fry:** Increase the oil temperature to 375°F (190°C). Carefully add the chicken pieces back to the hot oil and fry for 2-3 minutes, or until the chicken is golden brown and crispy. This second fry is what creates that signature Korean fried chicken crunch.
5. **Drain and Cool Slightly:** Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain. Let the chicken cool slightly before saucing.

**Step 6: Saucing the Chicken**

1. **Toss with Sauce:** In a large bowl, toss the fried chicken with the Korean sauce until evenly coated. Make sure every piece is glistening with that delicious sauce!

**Step 7: Garnish and Serve**

1. **Garnish (Optional):** Sprinkle the sauced chicken with sesame seeds and chopped green onions for added flavor and visual appeal.
2. **Serve Immediately:** Serve the Korean fried chicken immediately while it’s still hot and crispy. Enjoy with your favorite sides, such as rice, coleslaw, or kimchi.

## Tips for Success

* **Use a Thermometer:** A reliable meat thermometer is essential for ensuring that the chicken is cooked through without being overcooked. Aim for an internal temperature of 165°F (74°C).
* **Don’t Overcrowd the Pot:** Overcrowding the pot will lower the oil temperature and result in greasy, soggy chicken. Fry the chicken in batches to maintain a consistent oil temperature.
* **Maintain Oil Temperature:** Use a deep-fry thermometer to monitor the oil temperature throughout the frying process. Adjust the heat as needed to maintain the correct temperature.
* **Rest the Chicken:** Allowing the chicken to rest after each fry is crucial for ensuring that it stays juicy and crispy. It also allows the coating to set, which will prevent it from falling off during the second fry.
* **Adjust the Sauce to Your Liking:** The sauce recipe is just a starting point. Feel free to adjust the ingredients to suit your own taste preferences. If you like it spicier, add more gochujang or gochugaru. If you like it sweeter, add more honey.

## Variations and Substitutions

* **Boneless Chicken:** You can use boneless, skinless chicken thighs or breasts for this recipe. Just adjust the cooking time accordingly. Boneless chicken will cook faster than bone-in chicken.
* **Different Cuts of Chicken:** Feel free to use different cuts of chicken, such as wings, drumsticks, or thighs. The cooking time will vary depending on the size and thickness of the chicken pieces.
* **Gluten-Free Option:** To make this recipe gluten-free, use gluten-free all-purpose flour and gluten-free soy sauce.
* **Vegetarian Option:** While this recipe is specifically for chicken, you could adapt the sauce and frying method to tofu or other vegetarian protein. Press the tofu to remove excess water, then coat and fry as directed.
* **Spicy Levels:** You can adjust the spice level by adding more or less gochujang and gochugaru to the sauce. You can also add a pinch of cayenne pepper to the dry flour mixture for an extra kick.

## Serving Suggestions

This Korean fried chicken is delicious on its own, but it’s even better when served with the right sides. Here are some serving suggestions:

* **Rice:** Steamed white rice or brown rice is a classic accompaniment to Korean fried chicken.
* **Coleslaw:** A refreshing coleslaw provides a nice contrast to the richness of the fried chicken.
* **Kimchi:** Kimchi is a staple of Korean cuisine and adds a spicy, fermented kick to the meal.
* **Pickled Radish:** Pickled radish is another popular Korean side dish that provides a tangy and refreshing counterpoint to the fried chicken.
* **Macaroni Salad:** A creamy macaroni salad is a classic side dish that complements fried chicken perfectly.
* **Waffles:** For a true Roscoe’s-inspired experience, serve this Korean fried chicken with waffles and a drizzle of maple syrup. It’s an unexpected but delicious combination!

## Storage and Reheating

* **Storage:** Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days. The chicken will lose some of its crispness as it sits, but it will still be delicious.
* **Reheating:** To reheat Korean fried chicken, preheat your oven to 350°F (175°C). Place the chicken on a wire rack lined with baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat the chicken in an air fryer for a crispier result. Avoid microwaving the chicken, as it will become soggy.

## Frequently Asked Questions (FAQs)

* **Can I use chicken breasts instead of chicken thighs?**
* Yes, you can use chicken breasts, but be aware that they may not be as juicy as chicken thighs. Reduce the cooking time accordingly to prevent them from drying out.
* **Can I make the sauce ahead of time?**
* Yes, you can make the sauce ahead of time and store it in the refrigerator for up to a week. Simply reheat the sauce before using.
* **Can I freeze the fried chicken?**
* It’s not recommended to freeze fried chicken, as it will lose its crispness. However, if you must freeze it, wrap it tightly in plastic wrap and then in aluminum foil. Thaw the chicken in the refrigerator overnight and reheat it in the oven or air fryer.
* **What if I don’t have gochujang?**
* Gochujang is a key ingredient in Korean cuisine, but if you don’t have it, you can substitute it with a mixture of sriracha and a touch of miso paste for a similar flavor profile. The flavor will not be exactly the same, but it will still be delicious.
* **How do I prevent the chicken from sticking to the pot while frying?**
* Make sure the oil is hot enough before adding the chicken. Also, don’t overcrowd the pot, as this will lower the oil temperature and cause the chicken to stick. If the chicken does stick, use a spatula to gently loosen it from the bottom of the pot.

This Roscoe’s meets Seoul Korean fried chicken recipe is a guaranteed crowd-pleaser. With its crispy crust, juicy meat, and flavorful sauce, it’s a dish that will impress your family and friends. So, gather your ingredients, follow the instructions, and get ready to experience the best fried chicken you’ve ever had!