Korean Fried Chicken
- serving for 2-3
- 1 hour
- saucepan , pan
For Chicken
Ingredient
chicken wings/thighs 500 g
Coating
cornflour 70 g
salt 0.5 tsp
ground black pepper 0.5 tsp
onion powder 0.5 tsp
garlic powder 0.5 tsp
Others
oil for frying
sesame seeds
thinly sliced spring onion
chopped salted peanuts
For Sauce
Ingredient
garlic paste 2 cloves
ginger paste 1 tsp
gochujang paste 3 tbsp
soft brown sugar 6 tbsp
red wine vinegar 2 tbsp
soy sauce 1 tbsp
Worcester sauce 0.5 tbsp
Directions
Mix the coating and coat chicken tap off excess flour
Heat oil in a pan to 175c and fry the chicken in small batches until crispy and cooked
Heat all sauce ingredients together over a low heat
Mix the crispy chicken with sauce
Serve with sprinkle of sesame seeds, slice spring onion and crush peanuts
Principles
- Fry in batches: remain oil temperature avoid sogginess
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman