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.
Tips
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
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Prepare the chicken wings & drummets. I usually trim the fat and wash them off with flour scrubbing.
- 2
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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
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Pour the oil into your pan/wok. The oil must be hot, ready for frying action later.
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- 4
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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
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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
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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
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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
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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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Recooks
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