K.f.c (korean Fried Chicken) 양념 닭 튀김 Recipe
Fried & Marinated Chicken with Sweet & Spicy Sauce
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Ingredients
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Chicken Marinade and Coating
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine soy sauce, minced garlic, grated ginger, salt, and black pepper. Add the chicken wings and mix well. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix cornstarch, all-purpose flour, and a pinch of salt. Gradually add water until you achieve a smooth batter consistency.
- 3
Heat the Oil
In a deep frying pan or pot, heat enough oil for deep-frying (about 2-3 inches deep) over medium-high heat until it reaches 180°C (350°F).
- 4
Coat the Chicken
Remove the marinated chicken from the fridge. Dip each wing into the batter, allowing excess to drip off.
- 5
Fry the Chicken
Carefully place the coated chicken wings in the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 8-10 minutes. Remove and drain on paper towels.
- 6
Prepare the Sauce
In a small saucepan, combine 1/2 cup of the frying oil, 1/4 cup of gochujang (Korean chili paste), 1/4 cup of honey, 2 tbsp of rice vinegar, and 1 tsp of sesame oil. Cook over medium heat, stirring until well mixed and slightly thickened.
- 7
Glaze the Chicken
Toss the fried chicken wings in the sweet and spicy sauce until evenly coated. Serve hot.
