Korean Fried Chicken
- Difficulty: Easy
- Preparation: 15 min
- Cook: 30 min
- Clean up: min
- Steps: 2 steps
- 13 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 13 Ingredients
- Preparation: 15 min
- Cook: 30 min
- Clean up: min
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Instructions
1. Marinate & fry chicken
Marinate chicken with salt, ginger and ground black pepper, and ensure chicken is evenly coated.
Place potato starch in a wide dish and dip each piece of chicken in the powder to coat it, one by one.
Pat or shake off any excess coating.
Each piece should be coated with a thin layer of flour and completely dry.
In a deep frying pan heat up 2 cups of cooking oil over high heat for 7-8 minutes.
Slide in the chicken one at a time and deep fry for 12 minutes, turning occasionally to make sure they are browning evenly.
Take the chicken out to rest in a strainer for 5-10 minutes, and turn off the flame at this point.
Bring up the oil temperature again on high and deep fry wings again.
After approximately 5 minutes, the chicken should be ready when the cruston the wings feel hard and crunchy –confirm this by knocking the crust gently with tongs
2. Prepare spicy sweet sauce
Heat a large non-stick skillet over medium high heat.
Add 2 tbsp cooking oil and minced garlic. Stir until fragrant for about 30 seconds.
Add soy sauce, corn syrup, vinegar & gochujang.
Add the white sugar and continue stirring until all sugar has dissolved.
Add chicken to the sweet sauce and coat thoroughly.
Plate and Serve!
After plating the chicken, add toasted sesame, crushed peanuts or crispy almonds for additional texture and flavour.
