Korean Fried Chicken
Korean
Intermediate
AppetizerKorean Fried Chicken: Ultra-Crispy Snack With A Sweet And Spicy Glaze
Korean Fried Chicken
75 mins
Cooking Time
Intermediate
Difficulty
25
Ingredients
Non Veg
Diet
Introduced to Korea by American troops in the 1940s, Korean fried chicken has today evolved into a beloved local and international favourite. What sets it apart is its ultra-thin, incredibly crispy coating achieved through the signature double-frying technique. A sweet-spicy glaze finishes off the dish.
Ingredients
UNITSIngredients
For the chicken marinade:
750-800 gmBoneless chicken thighs or wings, cut into bite-sized pieces
1 tsp Salt
1/2 tsp Black pepper:
1 tsp Ginger paste
1 tbspRice wine or regular cooking wine (optional)
For the coating:
1 cup Potato starch or cornstarch
1/2 cup eachOR Potato starch + All-purpose flour (for thicker coating)
1/2 tsp Garlic powder
1/4 tsp White pepper powder
1/4 tsp Ginger powder:
1-1.5 litresVegetable oil (for deep frying)
For the spicy-sweet Gochujang sauce:
2-3 tbspGochujang (Korean chilli paste)
2 tbsp + 1 tsp OR Red chilli sauce+ Red chilli powder
3 tbspTomato ketchup:
2-3 tbspHoney or corn syrup
2 tbsp Soy sauce
1 tbspRice vinegar or white vinegar
1 tbspBrown sugar
4-5 Garlic cloves (minced)
1 tspGinger (grated)
1 tbsp Sesame oil
2 tbspWater
For the garnish:
1 tbsp White sesame seeds (til)
2 tbsp Spring onions (chopped)
1/2 tspRed chilli flakes (optional)