Korean Fried Chicken has got to be one of the best fried chicken recipes of all time! Tune in this week and I’m going to show you how to cook it, plus some delicious sides.
- 2 whole chickens, cut into 10 pieces each
- knob ginger, grated
- 4 garlic cloves, grated
- 1.5 tsp salt
- 1 tsp fresh ground black pepper
Korean fried chicken sauce
- 1 tbsp peanut oil
- 6 tbsp Gochujang
- 6 tbsp tomato ketchup
- 3 tbsp hot honey
- 6 cloves garlic, crushed
- 2 tbsp rice wine vinegar (or apple cider)
- 0.5 tbsp salt
- 2 tbsp soy sauce
- 4 tbsp water
Dredge and frying
- marinated chicken from the first step
- 3L peanut oil
- 3 eggs
- 1.5 cups potato starch
- 1.5 cups flour
- spring onions and sesame seeds for garnish
- In a large mixing bowl, combine the chicken, grated ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.
- To make the Korean fried chicken sauce, in a small saucepan over medium heat, add peanut oil and garlic and sauté for 2-3 minutes. Then, add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.
- In a deep fryer or heavy bottom pot, heat peanut oil to 175°C/347°F.
- Dredge marinated chicken by adding the eggs and flour to the bowl of marinated chicken and mix well.
- Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel.
- Heat peanut oil to 190°C/375°F. Fry chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
- In a large mixing bowl, add double-fried chicken and Korean fried chicken sauce. Toss well.
- Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad and kimchi on the side.