Duration
1 hour
Serves
2 to 4
I grew up near Koreatown in Garden Grove, California, and I can tell you that there was no shortage of good eats. One well-known food is Korean fried chicken. It's known for beyond-this-word crispiness and mouth-watering, spicy, sweet sauces.
I’ve eaten my fair share of Korean fried chicken as a high school student hanging out with friends on Friday nights, and now when I’m back in town, my friends and I still get together for a meal in “K-Town.” There are shops dedicated to selling Korean fried chicken only, but for a fun night out, there are awesome open-all-night Korean bars that serve a long list of delicious bar favorites alongside all the soju and Hite beer you can drink.
This recipe was inspired by this addictive Korean bite. The key to achieving an extra crispy exterior is cornstarch and double frying. If you don’t have rabbit, try this recipe with chicken. It’ll become a new favorite.
Ingredients
- 1 lb. rabbit
- 1 cup buttermilk
- 1 tsp. ground ginger
- ½ tsp. garlic powder
- ½ tsp. fine sea salt
- ½ cup corn starch, plus extra
- Peanut oil for frying
- Toasted sesame seeds for garnish
- Chopped green onion for garnish
Sauce
- 1½ tbsp. ketchup
- 1 tbsp. gochujang (Korean fermented pepper paste)
- 2 tbsp. honey
- 1 tbsp. sugar
- 1 tbsp. soy sauce
- 1 tsp. toasted sesame seed oil
Also works with
Preparation
- Remove as much silver skin as possible on the rabbit without wasting too much meat. Then quarter rabbit to your liking. Debone the loins or keep them on the bone by chopping the body into smaller sections; the loins will retain more moisture when cooked on the bone. Place rabbit pieces in a large bowl and submerge in buttermilk. Allow to soak, covered, in the refrigerator overnight.
- Strain rabbit from buttermilk and season with ginger, garlic powder, and ½ teaspoon of fine sea salt. In a small bowl, combine sauce ingredients until smooth and set aside; double the recipe to have extra for dipping. Heat a couple inches of peanut oil in a pot for deep frying to 350°F. Meanwhile, coat each rabbit piece in corn starch, shaking off excess.
- Fry rabbit for 3 to 5 minutes in batches, or until the coating starts to harden and shows slight coloring. Remove rabbit from oil and set aside. Allow oil to return to 350°F before repeating with the remaining rabbit. Do not crowd the pan, the oil should get no lower than 300°F when frying.
- After all rabbit pieces have been fried once, return oil to 350°F and fry each piece a second time, this time until they turn golden. Allow rabbit to drain on a frying rack or paper towels. You’re looking for an internal temperature of at least 155°F.
- To finish, gently toss the fried rabbit with the sauce in a large bowl. Serve garnished with sesame seed and green onion.
I grew up near Koreatown in Garden Grove, California, and I can tell you that there was no shortage of good eats. One well-known food is Korean fried chicken. It's known for beyond-this-word crispiness and mouth-watering, spicy, sweet sauces.
I’ve eaten my fair share of Korean fried chicken as a high school student hanging out with friends on Friday nights, and now when I’m back in town, my friends and I still get together for a meal in “K-Town.” There are shops dedicated to selling Korean fried chicken only, but for a fun night out, there are awesome open-all-night Korean bars that serve a long list of delicious bar favorites alongside all the soju and Hite beer you can drink.
This recipe was inspired by this addictive Korean bite. The key to achieving an extra crispy exterior is cornstarch and double frying. If you don’t have rabbit, try this recipe with chicken. It’ll become a new favorite.
Ingredients
- 1 lb. rabbit
- 1 cup buttermilk
- 1 tsp. ground ginger
- ½ tsp. garlic powder
- ½ tsp. fine sea salt
- ½ cup corn starch, plus extra
- Peanut oil for frying
- Toasted sesame seeds for garnish
- Chopped green onion for garnish
Sauce
- 1½ tbsp. ketchup
- 1 tbsp. gochujang (Korean fermented pepper paste)
- 2 tbsp. honey
- 1 tbsp. sugar
- 1 tbsp. soy sauce
- 1 tsp. toasted sesame seed oil
Also works with
Preparation
- Remove as much silver skin as possible on the rabbit without wasting too much meat. Then quarter rabbit to your liking. Debone the loins or keep them on the bone by chopping the body into smaller sections; the loins will retain more moisture when cooked on the bone. Place rabbit pieces in a large bowl and submerge in buttermilk. Allow to soak, covered, in the refrigerator overnight.
- Strain rabbit from buttermilk and season with ginger, garlic powder, and ½ teaspoon of fine sea salt. In a small bowl, combine sauce ingredients until smooth and set aside; double the recipe to have extra for dipping. Heat a couple inches of peanut oil in a pot for deep frying to 350°F. Meanwhile, coat each rabbit piece in corn starch, shaking off excess.
- Fry rabbit for 3 to 5 minutes in batches, or until the coating starts to harden and shows slight coloring. Remove rabbit from oil and set aside. Allow oil to return to 350°F before repeating with the remaining rabbit. Do not crowd the pan, the oil should get no lower than 300°F when frying.
- After all rabbit pieces have been fried once, return oil to 350°F and fry each piece a second time, this time until they turn golden. Allow rabbit to drain on a frying rack or paper towels. You’re looking for an internal temperature of at least 155°F.
- To finish, gently toss the fried rabbit with the sauce in a large bowl. Serve garnished with sesame seed and green onion.