Pairs well with Korean Fried Chicken
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Korean Fried Chicken
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A sophisticated take on fast food, featuring a spicy and crispy Korean fried chicken coated in a flavorful sauce.
00:45:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- skinless chicken thigh - 500 g
- spices - 2 to 5 g (issous, adjust to taste)
- ginger - 5 g
- garlic - 1 (large clove or two small cloves)
- green onion - 2
- spicy chili paste - 50 ml
- soy sauce - 30 ml
- rice vinegar - 20 ml
- water - 30 ml (to lighten the spiciness)
- cane sugar - 10 g
- ketchup - 40 ml
- honey - 20 ml (estimate)
- egg - 1
- cornstarch - 1 to 2 cups (for breading, approx.)
- peanut oil - as needed (for frying and sautéing)
- toasted sesame seeds - to garnish
Instructions
- Prepare Chicken: Cut chicken to desired size, season with spices.
- Marinate Chicken: Mix chicken with ginger and garlic, let marinate for 1 hour in fridge.
- Prepare Sauce: Combine spicy chili paste, soy sauce, rice vinegar, water, cane sugar, ketchup, and honey.
- Breading: Coat marinated chicken in egg, then cornstarch.
- Fry Chicken: Fry chicken in peanut oil at 160-170°C, then again at 190°C for crispiness.
- Finalize Sauce: Sauté garlic in peanut oil, add prepared sauce, then coat fried chicken in sauce.
- Serve: Garnish with toasted sesame seeds and green onion. Serve with rice or vegetables.
