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


Tips

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

Ingredients

Chicken Drummets/wings 16 pieces
Wheat Flour 2/3 cup
Water 2/3 cup
Cornstarch 1 tbsp
Garlic 5 cloves
Ginger 1 inch
Gochujang (Korean Red Chilli Paste) 3 tbsp
Soy Sauce 3 tbsp
Apple Cider Vinegar + Sugar 2 tbsp + 1 tsp
Sesame Oil 1 tbsp
Honey 1 tbsp
Toasted Sesame Seeds Garnish

Instructions

1

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

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.

3

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

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.

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.

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.

7

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

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.