Korean Fried Chicken Recipe
Crispy fried chicken tossed in Korean chili sauce.
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Ingredients
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Chicken Marinade
Batter
Korean Chili Sauce
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine soy sauce, minced garlic, minced ginger, black pepper, and sesame oil.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Batter
- 3
Mix Dry Ingredients
In another bowl, mix together all-purpose flour, cornstarch, baking powder, and salt.
- 4
Combine with Water
Gradually add cold water to the dry mixture, stirring until a smooth batter forms. The batter should be thick enough to coat the chicken.
Making the Korean Chili Sauce
- 5
Prepare the Sauce
In a small saucepan over medium heat, combine gochujang, honey, rice vinegar, and minced garlic. Stir well until the mixture is heated through and well combined.
- 6
Finish the Sauce
Remove from heat and stir in sesame seeds. Set aside.
Frying the Chicken
- 7
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 175°C (350°F).
- 8
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dip each piece into the batter, ensuring it's well-coated.
- 9
Fry the Chicken
Carefully place the battered chicken into the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes until golden brown and cooked through.
- 10
Drain and Toss in Sauce
Remove the fried chicken and drain on paper towels. In a large bowl, toss the hot chicken with the prepared Korean chili sauce until evenly coated.
