Korean Fried Chicken With Spicy Glaze (Better Than Kfc!)

Inspired by Korean double-frying technique that ensures crispy exterior and juicy interior of fried chicken.


Prep time 20 minute(s) Cook time 30 minute(s) Total time 50 minute(s) Yield 16 piece(s)

Tips

Use canola oil or any other vegetable oil as a healthier alternative since we are doing double-frying here!

Category

Ingredients

16 pieces chicken drummets/wings
2/3 cup wheat flour
2/3 cup water
1 tbsp cornstarch
5 cloves garlic
1 inch ginger
3 tbsp gochujang (korean red chilli paste)
3 tbsp soy sauce
2 tbsp + 1 tsp apple cider vinegar + sugar
1 tbsp sesame oil
1 tbsp honey
Garnish toasted sesame seeds

Instructions

1

Prepare the chicken wings & drummets. I usually trim the fat and wash them off with flour scrubbing.

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2

Marinade the chicken pieces with salt and pepper. You can let it marinade for as long as 30 minutes or just 5 - 10 minutes.

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3

Pour the oil into your pan/wok. The oil must be hot, ready for frying action later.

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4

While waiting for the oil to heat up, prepare the spicy glaze. Brown garlic and ginger, then add gochujang, soy sauce, vinegar, honey and sesame oil.

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5

For the batter, mix 2/3 cup flour & 1 tbsp. cornstarch, with 2/3 cup water until smooth. Coat the marinated chicken with the batter.

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6
Working in batches, fry the chicken for about 6-9 minutes, until golden brown, depending on the size of your chicken pieces. Do not overcrowd.

Working in batches, fry the chicken for about 6-9 minutes, until golden brown, depending on the size of your chicken pieces. Do not overcrowd.

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7

Let the chicken rest for about 1-2 minutes on paper towel before frying them again for another 3-4 minutes, until crispy.

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8

While still hot, toss the chicken pieces in the spicy glaze. Do not let them sit in the sauce for too long so that the exterior remains crispy.

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