Korean Fried Chicken
Equipment
Ingredients
Chicken
chicken pieces (cut into pieces)
1 kg
Batter
all-purpose flour
150 g
cornstarch
50 g
baking powder
1 tsp
salt
2 tsp
black pepper
1 tsp
garlic powder
1 tsp
ginger powder
0.5 tsp
Korean Sauce
gochujang
3 tbsp
honey
2 tbsp
soy sauce
2 tbsp
sesame oil
1 tbsp
garlic (minced)
3 cloves
fresh ginger (grated)
1 tbsp
rice vinegar
1 tbsp
Frying
sunflower oil
1 L
Instructions
Prepare the chicken
Cut chicken into serving pieces and pat dry with paper towels.
Mix the batter
Combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and ginger powder in a large bowl.
Coat the chicken
Dredge each piece of chicken thoroughly in the dry batter mixture, pressing to adhere.
Heat the oil
Heat sunflower oil in a large pot or wok to 175°C for deep frying.
Fry the chicken
Fry chicken pieces in batches for 12-15 minutes until golden brown and cooked through. Maintain oil temperature at 175°C.
Prepare the sauce
In a separate pan, combine gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, and rice vinegar. Heat gently while stirring.
Toss chicken in sauce
Place fried chicken in a large bowl and pour the warm sauce over it. Toss quickly to coat evenly.
Serve
Transfer to a serving plate and garnish with sesame seeds and sliced green onions if desired.
Original recipe
Storage
Best enjoyed fresh. Reheating in oven helps maintain crisp texture.
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