Korean Fried Chicken

June 1, 2015

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.


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

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
In This Recipe


Fried Chicken

  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. 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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