Recipe: Korean Fried Chicken

Korean Fried Chicken RecipeKorean fried chicken is all the rage but it’s ridiculous to pay so much for them at restaurants. If you cook regularly at home, you would have 95% of the ingredients already.  AND it’s so easy to cook. You can prepare the night before and deep fry when needed.

Serves 2 (about 10-12 pieces of chicken wings and drumlets)
Time: About 20 minutes (10 minutes prep, 10 minutes cooking)

Rice wine 米酒 (or any other Chinese wine)
Soy sauce
Sesame oil
Corn flour
Chinese wings & drumlets (500g, 10-12 pieces)
White sesame seeds (optional)
Parsley (optional)Korean Fried Chicken Recipe

1/4 cup Gochujang (Any supermarket will sell this. It usually comes in a box.)
25g Sugar
2 tsp Soy sauce
1 tbsp Hua Diao wine 花雕酒 (or any other Chinese wine)
1 tbsp sesame oil
1/2 tbsp garlic (minced)
1/2 tbsp ginger (minced)Korean Fried Chicken Recipe

Korean Fried Chicken Recipe1. Mix well 1/4 cup oil, 3 tbsp rice wine, 2 tsp soy sauce, 1tsp salt, 1 tsp sesame oil, and 1/2 tsp sugar — until the sugar and salt dissolve. Marinate the chicken for at least 30 minutes (or leave it overnight in the fridge).

Korean Fried Chicken Recipe2. Mix the Korean sauce together. If you want a smoother sauce, sieve it. I like mine with texture. This sauce can be kept in the fridge for up to 5 days.

Korean Fried Chicken Recipe3. Just before frying, massage the chicken with corn flour until it is a batter.

Korean Fried Chicken Recipe4. Heat oil in a deep pot for frying (medium-low fire). Deep-fry the chicken until golden brown, wings about 7-8 min, drumlets about 8-9 minutes. Do not crowd the pot; work in batches if necessary.

Korean Fried Chicken Recipe5. Drain the chicken of oil. Brush with Korean sauce, and garnish with sesame seeds and parsley.

Korean Fried Chicken Recipe

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