Korean Fried Chicken Recipe
Crispy fried chicken coated in a spicy Korean sauce.
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Ingredients
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Chicken Marinade
Batter
Spicy Sauce
For Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, grated ginger, soy sauce, rice wine, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Battering the Chicken
- 3
Prepare the Batter
In a mixing bowl, whisk together all-purpose flour, cornstarch, and baking powder. Gradually add cold water while whisking until you achieve a smooth, thick batter.
- 4
Coat the Chicken
Remove the marinated chicken from the fridge and shake off any excess marinade. Dip each piece into the batter, ensuring they are fully coated.
Frying the Chicken
- 5
Heat the Oil
In a deep pot or fryer, heat vegetable oil over medium-high heat until it reaches 175°C (350°F).
- 6
Fry the Chicken
Carefully add the battered chicken pieces to the hot oil in batches. Fry for about 8-10 minutes until golden brown and cooked through, turning occasionally.
- 7
Drain the Chicken
Once cooked, remove the chicken and let it drain on a paper towel-lined plate to remove excess oil.
Preparing the Sauce
- 8
Combine Sauce Ingredients
In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Cook over low heat, stirring until the sauce thickens slightly, about 2-3 minutes.
- 9
Coat the Chicken in Sauce
Once the chicken has drained, toss it in the spicy sauce until fully coated.
Serving
- 10
Garnish and Serve
Sprinkle sesame seeds and sliced green onions on top of the coated chicken. Serve immediately with your choice of side dishes.
