Korean Fried Chicken

By • June 1, 2015 0 Comments

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Author Notes: Sweet-spicy sauce glazes a traditional Fried chicken . My inspiration came from an old copy of Donna Hay, the Australian Martha Stewart--beautiful magazines. I made it more Korean flavored. loubaby


Serves 4

Fried Chicken

  • 3 tablespoons grated ginger
  • 4 cloves garlic, crushed
  • 1 1/2 tablespoons flaky sea salt
  • 1 1/2 teaspoons ground black pepper
  • 3-3 1/4 pounds chicken wings
  • 6-8 cups vegetable oil, for deep frying
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 eggwhite
  • 1 cup ice water
  1. Combine ginger, garlic, salt and pepper. Cut the tip off chicken wings and reserve for another use. Toss wings with ginger mixture; marinate in refrigerator 3 to 4 hours or overnight.
  2. Combine flour, cornstarch, baking powder; whisk in combined eggwhite and water gradually to form thin batter. Refrigerate to let gluten relax.

Sweet-Spicy Korean Chile Sauce

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1/4 cup dried arbol chilies
  • 1 tablespoon grated ginger
  • 1 teaspoon Gochu-jang (Hot pepper paste)
  • 1/2 cup salted peanuts, coarsely chopped
  • 1/4 cup chopped green onion, optional
  • 1/4 cup chopped cilantro, optional
  1. Combine sugar, brown sugar, soy sauce, vinegar, dried chilies, ginger, Gochu-jang in a saucepan over medium heat; bring to a boil. Lower heat and simmer 15 minutes or until thickened. Cool.
  2. Heat oil in deep fryer to 350 degrees.Dip chicken wings in batter to coat thoroughly and cook 6 to 8 minutes til done. Drain and toss with sauce; sprinkle with desired toppings.

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