Spicy Korean Fried Chicken

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!

Author: Ili Sulaiman
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 2
Category: Fusion
Method: Frying
Cuisine: Asian

Ingredients

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!