Korean Fried Chicken Recipe
Crispy fried chicken with special sauce
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Ingredients
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Chicken Marinade
Battering and Frying
Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, minced ginger, soy sauce, rice wine, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Battering and Frying
- 3
Prepare the Battering Mixture
In a separate bowl, mix all-purpose flour, cornstarch, and salt. In another bowl, beat the egg and mix it with cold water.
- 4
Batter the Chicken
Remove the marinated chicken from the fridge. Dip each piece into the batter mixture, allowing excess to drip off.
- 5
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 180°C (350°F). Ensure there is enough oil to fully submerge the chicken.
- 6
Fry the Chicken
Carefully place the battered chicken in the hot oil, frying in batches until golden brown and crispy, about 8-10 minutes per batch.
- 7
Drain
Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Making the Sauce
- 8
Combine Sauce Ingredients
In a small saucepan, mix gochujang, honey, soy sauce, minced garlic, sesame oil, and rice vinegar. Cook over medium heat until slightly thickened, about 5 minutes.
- 9
Coat the Chicken
Once the chicken is fried and drained, toss it in the sauce until evenly coated. Sprinkle sesame seeds on top.
