Buldak Fire Chicken

• 2 lbchicken thighs, cubed
• 0.25 cupgochujang
• 2 tbspgochugaru
• 2 cupsmozzarella
• 3 stalksscallions

Instructions

1. 1

   Pat the chicken thighs completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in gochujang then gochugaru, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Buldak Fire Chicken hot.