Korean Fried Chicken
By Sue | My Korean Kitchen · mykoreankitchen.com
45 minServes 4
Double-fried chicken pieces coated in a sweet and spicy gochujang glaze, crispy outside and tender within.
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| 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 | First fry 175°C / 347°F, 3–5 min per batch until cooked | Drain on paper, skim oil debris, second fry 175°C / 347°F, 2–3 min until golden & crisp | Coat chicken with sauce, garnish & serve hot |
| 2 Tbsp rice wine | ||||
| 2 tsp minced ginger | ||||
| 1 tsp fine sea salt | ||||
| 1/2 tsp ground black pepper | ||||
| 160 g potato starch (or corn starch) | Coat chicken evenly with starch | |||
| cooking oil for deep frying (rice bran oil or neutral) | ||||
| 3 Tbsp tomato sauce (or ketchup) | Heat sauce ingredients over low-medium heat 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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