Korean Fried Chicken
Equipment
Ingredients
Main Ingredients
chicken pieces (raw)
1000 g
potato starch (dry)
200 g
all-purpose flour (dry)
100 g
egg (beaten)
1 piece
salt (dry)
10 g
black pepper (ground)
5 g
Korean Sauce
gochujang (paste)
60 g
soy sauce (liquid)
30 ml
honey (liquid)
45 ml
garlic (minced)
3 clove
ginger (grated)
10 g
sesame oil (liquid)
15 ml
Instructions
Prepare chicken
Cut chicken into bite-sized pieces and season with salt and pepper.
Coat chicken
Mix potato starch and flour, then coat each chicken piece thoroughly.
First fry
Fry coated chicken pieces in hot oil until lightly golden, about 8-10 minutes.
Double fry for extra crispiness
Increase oil temperature and fry chicken again for 3-4 minutes until deep golden and very crispy.
Prepare Korean sauce
Combine gochujang, soy sauce, honey, garlic, ginger, and sesame oil in a pan and simmer briefly.
Toss chicken in sauce
Immediately toss hot fried chicken in the warm sauce until evenly coated.
Serve
Plate the Korean fried chicken and garnish with sesame seeds if desired.
Original recipe
Storage
Best eaten fresh. Reheating in oven helps restore crispiness.
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