Korean Style Fried Chicken
Equipment
Ingredients
Main
chicken pieces (raw)
1000 g
potato starch
150 g
all-purpose flour
100 g
garlic (minced)
4 clove
ginger (grated)
15 g
soy sauce
60 ml
gochujang
45 g
honey
30 ml
sesame oil
15 ml
vegetable oil
1000 ml
salt
5 g
black pepper
2 g
Instructions
Prepare the chicken
Pat the chicken pieces dry and season with salt and pepper.
Coat the chicken
Toss the chicken in a mixture of potato starch and all-purpose flour until evenly coated.
Fry the chicken
Heat vegetable oil in a wok or deep pot and fry the coated chicken in batches until golden and crispy, about 12-15 minutes per batch.
Make the sauce
In a pan, combine minced garlic, grated ginger, soy sauce, gochujang, honey, and sesame oil. Cook over medium heat until the sauce thickens slightly.
Toss chicken in sauce
Add the fried chicken to the pan with the sauce and toss to coat evenly.
Serve
Transfer the Korean fried chicken to a serving plate and enjoy immediately while hot and crispy.
Storage
Best enjoyed fresh. Reheat to restore crispiness.
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