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Spicy Korean Fried Chicken
- Total Time: 25 minutes
- Yield: 2 1x
Description
This Korean fried chicken is double fried for extra crispiness, and then tossed in a very spicy, sweet & flavourful sauce. The best Korean Fried Chicken recipe!
Ingredients
Scale
For the Marinate
6 chicken wings cut in half and 2 chicken thighs bone removed and cut into cubes
1 tbsp of salt
1 tbsp of Black Pepper
1 tbsp of Garlic Powder
1 tsp of Curry Powder
Flour Mixture
1 Cup of Rice Flour
1 tbsp of salt
1 tsp of blackpepper
1 tsp of garlic powder
oil for frying
Sauce
2 Cloves of garlic, minced
4 to 6 Dried Chili cut into 2
3 tbsp of Light Soy Sauce
1 tbsp of Vinegar
1 tbsp of Gochujang
2 tbsp of Brown Sugar
1 tbsp of Chili Flakes for extra spiciness
Instructions
- Pat dry the chicken wings and diced chicken thighs and place in a big mixing bowl.
- Marinate the chicken with salt, pepper, garlic powder and curry powder and set aside
- In another bowl mix together all the ingredients for the flour mixture and stir well
- Dip the chicken wings and pieces into the flour mixture and coat well. Dust any access flour and set aside
- In a deep pan add in 1/4 of oil and heat up on a medium heat for about 5 minute to 160c heat
- Fry the chicken pieces in batches for about 6 to 8 minutes in batches before removing and drain on a kitchen towel
- To double fry them, bring the heat of the oil to 200c and refry the chicken for 1 to 2 minutes until golden brown. Strain and set a side
- In a clean pan, add in some oil before adding the mice chopped up garlic and stir fry for a minute before adding dried chilies
- Next add in soy sauce, gochujang (Korean Chili Paste), and sugar and continue to cook for 2 minutes before pouring the cooked chicken and coat well.
- Place chicken in a bowl and sprinkle some toasted sesame seeds all over before serving it hot!
- Prep Time: 10
- Cook Time: 15
- Category: Fusion
- Method: Frying
- Cuisine: Asian
Keywords: Korean Fried Chicken
