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Korean Fried Chicken made during D'Open Kitchen Cooking Class

Korean Spicy Fried Chicken

Name: Korean Spicy Fried Chicken
Prep time: 15 min
Cook time: 30 min
Ingredients: 5 pieces Chicken Thigh (boneless); 2 tbsp Rice Wine; 2 tsp Ginger (minced); 1 tsp Chicken Seasoning Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 1 qty Egg White; 1 tbsp Corn Starch; 1 cup Potato Starch (for coating); Oil (for deep frying); 2 tbsp Gochujang (Korean chilli paste); 1/4 cup Honey; 1/4 cup Brown Sugar; 2 tbsp Soy Sauce; 2 tbsp Garlic (minced); 1 tbsp Sesame Oil; 1 tsp Roasted Sesame Seeds; 1 stalk Green onion (finely chopped)

Recipe by

Trish yee

Korean fried chicken aka K.F.C in short, has become a phenomenon food thanks to the popularity of Korean drama. There are a few variations of Korean fried chicken and this recipe which has spicy sauce coated over the chicken is called yangnyeom-tongdak. In Korea, chicken and beer is a common slang word which indicates that you can't have fried chicken without a glass of beer! The crunchy crispy fried chicken goes really well with beer! It is actually very easy to replicate the recipe at home with minimal effort. Try making this recipe the next round for your home party with your friends!

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Prep Time 15 mins

Cook Time 30 mins

Course Side Dish

Cuisine Korean

Servings servings

Calories 220 kcal

Equipment

Deep Wok
Frying Pan

Ingredients

Fried Chicken

5 pieces Chicken Thigh boneless
2 tbsp Rice Wine
2 tsp Ginger minced
1 tsp Chicken Seasoning Powder
1 tsp Salt
1/2 tsp Black Pepper
1 qty Egg White
1 tbsp Corn Starch
1 cup Potato Starch for coating
Oil for deep frying

Spicy Chicken Sauce

2 tbsp Gochujang Korean chilli paste
1/4 cup Honey
1/4 cup Brown Sugar
2 tbsp Soy Sauce
2 tbsp Garlic minced
1 tbsp Sesame Oil

Optional: Garnishes

1 tsp Roasted Sesame Seeds
1 stalk Green onion finely chopped

Instructions

In a bowl, place the chicken, rice wine, ginger, salt, seasoning powder, black pepper, egg white and cornstarch. Mix well and leave to marinate for 30 minutes.
Evenly coat the chicken with the potato starch and set side. (dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)
In a deep wok, enough oil to cover the wok and heat it until the oil temperature reaches 180 C.
Start adding the battered chicken carefully (do not overcrowd the pan). Fry them for 5-8 minutes or until the batter is golden and crisp.
Remove the chicken from oil and leave on a paper towel to take away the excess oil.
In a separate saucepan, add a tsp of oil and fry the minced garlic till fragrant. Add in the other ingredients for the Korean fried chicken sauce.
Heat the sauce over low medium heat and mix well. Once it starts bubbling, add in the fried chicken and give it a few toss to coat the chicken evenly with the sauce.
Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.Once all the chicken is coated with the sauce, serve it hot immediately.

Video

Nutrition

Calories: 220kcal

Keyword finger food

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