Ingredients
Main Ingredients:
- 1.4 kilograms (3 pounds) whole chicken cut into pieces, or chicken wings/drumsticks
- 2 tablespoons of rice wine
- Two teaspoons of minced ginger
- 1 teaspoon of fine sea salt 1 teaspoon fine sea
- 1/4 teaspoon of ground black pepper
- 1 cup potato starch or corn starch
- Cooking oil for deep-frying (rice bran oil is recommended)
Korean Fried Chicken Sauce:
- Three tablespoons of tomato sauce, or 3 tablespoons ketchup or tomato sauce
- 2. 2.5 teaspoons of 2 to 2.5 tablespoons of gochujang (Korean chili paste)
- 1/4 cup honey
- 1 cup of brown sugar
- 2 tablespoons soy sauce
- Two tablespoons of minced garlic
- 1 teaspoon sesame oil
- Optional Garnish:
- Roasted sesame seeds
- Finely chopped or shred green onion
Instructions
- In an enormous mixing bowl, combine the chicken pieces with rice wine minced ginger salt, black pepper. Mix thoroughly to warrant that the pieces of chicken are evenly coated in the marinade.
- Spread the potatoes starch on top of the chicken marinade and mix in a circular motion to thoroughly coat each piece. Set aside.
- Prepare a large quantity of oil inside a large pan or fryer until it is at 175°C (347degF). Be careful to add the chicken pieces coated with batter in small batches, making sure not to crowd the pan. Grill for three to five minutes, until crispy and golden.
- Remove the chicken and put it on a paper towel to absorb the excess oil. Repeat the process with the rest of the chicken pieces.
- To make the sauce, mix all ingredients for the sauce in a separate saucepan heating at a low to medium-low temperature until bubbling. Mix well before removing from the heat.
- A large bowl of mixing combine the fried chicken in the sauce until it is evenly coated. Serve immediately, topped with green onions and sesame seeds If you’d like.
Notes
- It is essential to keep the temperature of oil steady for optimal cooking with a thermometer when there is one available.
- The leftover Korean Fried Chicken can be kept at room temperature in the fridge, however it could lose some crunch after being reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece
- Calories: 685
- Sugar: 33 g
- Sodium: 1290 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 126 mg