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Ingredients
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Marinade
Coating
Frying
Sauce
Method
Marinade
- 1
Prepare the Marinade
In a large bowl, combine the minced garlic, grated ginger, soy sauce, rice wine, and black pepper. Add the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Coating
- 2
Prepare the Coating
In another bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and baking powder. This mixture will help create a crispy layer on the chicken.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). To test if the oil is ready, drop a small amount of the coating mixture into it; it should sizzle immediately.
- 4
Fry the Chicken
Remove the marinated chicken from the fridge. Dredge each piece in the coating mixture, shaking off excess flour. Carefully place the chicken in the hot oil, a few pieces at a time, avoiding overcrowding. Fry for about 10-12 minutes per batch, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 75°C (165°F).
- 5
Drain the Chicken
Once cooked, remove the chicken pieces and place them on a wire rack or paper towels to drain excess oil.
Sauce
- 6
Prepare the Sauce
In a small saucepan, combine gochujang, honey, soy sauce, minced garlic, sesame oil, and water. Heat over medium heat until the sauce is well mixed and slightly thickened, about 5 minutes.
- 7
Coat the Chicken
In a large bowl, toss the fried chicken pieces with the prepared sauce until they are evenly coated. Serve immediately.
