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Korean Fried Chicken
By Sue | My Korean Kitchen · mykoreankitchen.com
Yield: 4
30 min
Double-fried chicken pieces coated in a sweet and spicy gochujang glaze, crispy outside and tender within.
| prepPreheat oil to 175°C / 347°F in a deep saucepan or fryer | ||||||
| 1.4 kg whole chicken, cut into pieces | Marinate chicken with rice wine, ginger, salt & pepper | Coat chicken evenly with potato starch | First fry 175°C / 347°F, 3–5 min per batch until cooked | Second fry 175°C / 347°F, 2–3 min per batch until golden & crisp | Toss fried chicken with sauce to coat | Garnish with sesame seeds & green onion, serve hot |
| 2 Tbsp rice wine | ||||||
| 2 tsp minced ginger | ||||||
| 1 tsp fine sea salt | ||||||
| 1/2 tsp ground black pepper | ||||||
| 140 g potato starch (or corn starch) | ||||||
| cooking oil for deep frying (rice bran oil or neutral) | ||||||
| 3 Tbsp tomato sauce (or ketchup) | Heat sauce over low-medium heat, stir until bubbling | |||||
| 2 Tbsp gochujang (Korean chilli paste; add 1/2 Tbsp more to make it spicier) | ||||||
| 60 ml honey | ||||||
| 55 g brown sugar | ||||||
| 2 Tbsp soy sauce | ||||||
| 2 Tbsp minced garlic | ||||||
| 1 Tbsp sesame oil | ||||||
| toasted sesame seeds | ||||||
| green onion, finely chopped or thinly shredded | ||||||
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