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Korean fried chicken

Korean fried chicken

This is a double-fried chicken coated in a sweet and spicy sauce, authentically prepared with gochujang paste, Red chili paste is used here as a substitute
Course Appetizer
Cuisine Korean
Keyword appetizer, chicken fry, chicken starters, Korean fried chicken
Author indrani

Ingredients

Ingredients

  • 400 gm chicken wings or curry cut

Marination

  • Salt to taste
  • 1 cup refined flour

Batter

  • 1 cup milk
  • 2 cups rice flour
  • 3 eggs

Sauce

  • 1/2 cup of honey
  • 1 tbsp. of rice vinegar
  • 1 cup of red chili paste or Gochujang paste
  • 1 to 2 tbsp. of chopped garlic
  • 1 tbsp. of ginger grated
  • 1/2 tsp of soy sauce
  • green chilies chopped

Garnish

  • 1/2 cup of green spring onions chopped
  • 1 tbsp. roasted sesame seeds

Instructions

Preparation

Fry chicken

  1. Marinate the chicken overnight with milk and salt or at least for half an hour.
  2. mix rice flour and refined flour
  3. Add 3 eggs
  4. Add milk if dry.
  5. Add salt to taste
  6. It should be a thick flowy better
  7. Add the chicken pieces coated in this batter.
  8. Heat oil and deep fry the chicken pieces in batches in medium heat.
  9. Fry the chicken pieces again till the crust is crunchy.

Making the sauce

  1. Heat 2 tbsp. of oil.
  2. Fry chopped garlic.
  3. Fry grated ginger.
  4. Add vinegar and saute.
  5. Add Honey and sauté.
  6. Add the red chili paste.
  7. When the sauce thickens, add the fried chicken pieces.
  8. Add the fried chicken pieces and coat the chicken pieces in sweet and spicy sauce.
  9. Garnish with spring onions.
  10. Sprinkle roasted sesame seeds.

Recipe Video