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Korean Fried Chicken


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"Spicy!"

Serves 4 | Prep Time 10 minutes | Cook Time 30 Minutes

Why I Love This Recipe

This is not your typical fried chicken as it is a fusion of Korean and American Classic of fried chicken.


Ingredients You'll Need

1.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed
2 Tbsp rice wine
2 tsp minced ginger
1 tsp fine sea salt
1/2 tsp ground black pepper
1 cup potato starch or corn starch
Some cooking oil for deep frying (I used rice bran oil)

Sauce
3 Tbsp tomato sauce / ketchup
2 Tbsp gochujang (Korean chilli paste), add 1/2 Tbsp more to make it spicier
1/4 cup honey
1/4 cup brown sugar
2 Tbsp soy sauce
2 Tbsp minced garlic
1 Tbsp sesame oil


Directions

Step 1: In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then coat the chicken with the starch and set side.


Step 2: In a deep fryer add a generous amount of oil and heat it until the oil temperature reaches 345 F . Start adding the battered chicken carefully and fry them until they cook between 3 to 5 minutes, depending on the size of chicken. Do not overcrowd the pan.
Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.


Step 3: Then deep fry the chicken again, fry them until the batter is golden and crisp or for 2 to 3 minutes Set aside.


Step 4: In a separate saucepan, add in the Korean fried chicken sauce ingredients. Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat.
Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.
Once all the chicken is coated with the sauce, serve it hot.


Pairs Well With

Noodles and Rice


Questions, Comments & Reviews


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