Korean Fried Chicken
Equipment
Ingredients
Chicken
chicken wings or boneless pieces (raw)
225 g
Seasoning
salt
1 tsp
black pepper
0.5 tsp
chicken bouillon
1 tsp
Batter
corn starch
60 g
cold water (cold)
60 ml
Sauce
gochujang
30 g
soy sauce
15 ml
honey
20 g
mirin
30 ml
Instructions
Season the chicken
Toss chicken pieces with salt, pepper, and chicken bouillon for flavor.
Make the batter
Mix corn starch and cold water into a thick slurry for coating.
Coat the chicken
Pour batter over seasoned chicken, drain excess, then coat with extra corn starch for extra crispiness.
Fry the chicken
Fry coated chicken pieces until golden and crispy.
Make the sauce
Mix gochujang, soy sauce, honey, and mirin in a pan and simmer until desired consistency.
Toss and serve
Coat fried chicken in sauce and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Reheating in oven or air fryer preserves crispiness better than microwave.
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