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Korean Fried Chicken

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"This crispy fried chicken will have your mouth watering."

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

Why I Love This Recipe

This Korean fried chicken recipe offers a lite and crispy breaded chicken that melts in your mouth. Although you can use any sauce, the Korean fried chicken sauce really takes this dish to the next level.

Ingredients You'll Need

1.4 kg Whole chicken (wings, thighs, drumsticks)
2 Tbsp Rice Wine
2 tsp Minced Garlic
1 tsp Fine Sea Salt
1/2 tsp Ground Black Pepper
1 Cup Potato or Corn Starch
Enough cooking oil for deep frying

Korean Fried Chicken Sauce
3 Tbsp Tomato Sauce (ketchup)
2 Tbsp Gochujang (korean chili paste)
1/4 Cup Honey
1/4 Cup Brown Sugar
2 Tbsp Soy Sauce
2 Tbsp Minced Garlic
1 Tbsp Sesame Oil


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

Step 2: In a deep saucepan (or frier) add a generous amount of oil and heat until the temperature reaches 347 F. Carefully add the battered chicken and fry until they cook (3-5 mins, depending on the size of chicken). Do not overcrowd the pan. Remove done chicken and place them onto some kitchen paper while finishing the rest of the chicken. Once the first step of frying is done, quickly remove any floating debris from the oil. Then fry the chicken again until the batter is golden and crisp (2-3 min). Set aside.

Step 3: In a separate saucepan, add in the Korean fried chicken sauce ingredients. Heat the sauce over low to medium heat and stir well. Once it starts bubbling, remove the pan from heat.

Step 4: Place the double fried chicken into a large mixing bowl and pour the sauce over the chicken to coat. Mix lightly and thoroughly.

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