Korean Fried Chicken Recipe

Crispy fried chicken covered with a sweet and spicy Gochujang sauce! This Korean Fried Chicken is full of flavour and incredibly delicious.
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KFC has a new meaning – Korean Fried Chicken has become so popular in recent years and there is definitely a reason why! This chicken is crunchy, crispy, sweet, slightly spicy and full of incredible flavour. I might go as far as saying this is one of my most favourite recipes ever!
If you would like to learn how to make Korean Fried Chicken then just follow this Korean Fried Chicken Recipe.

Get the full recipe for Korean Fried Chicken https://recipesbycarina.com/the-best-korean-fried-chicken/

More Chicken Recipes https://recipesbycarina.com/category/recipes/chicken/

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ABOUT

Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Mixing Bowl https://amzn.to/3cVZ1gh
Cast Iron Dutch Oven https://amzn.to/2ZMVTNw
Thermometer https://amzn.to/3ab1ySH
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KOREAN FRIED CHICKEN RECIPE

Ingredients

Fried Chicken

1 lb / 500g Skinless Boneless Chicken Thigh
2 Garlic Cloves
2 tsp Ginger
1 tsp White Pepper
1 Tbsp Soy Sauce
1 Cup / 200g Potato Starch
Oil for Frying

Gochujang Sauce

1/4 Cup Gochujang Pepper Paste
1/4 Cup Tomato Ketchup
2 Tbsp Honey
2 Tbsp Soy Sauce
2 Tbsp Mirin
1 Tbsp Brown Sugar
2 Garlic Cloves
Sesame Seeds to serve

Instructions

Cut the chicken thigh into 1″ or 3cm cubes. Place into a bowl with the garlic, ginger, white pepper and soy sauce.
Toss to coat, cover and leave to marinate for 30 minutes or overnight in the fridge.
Remove the chicken from the fridge and add the potato starch. Toss until all of the chicken is evenly coated and set to the side.
In a small saucepan add all of the ingredients for the Gochujang sauce, the chilli paste, ketchup, soy sauce, honey, brown sugar, mirin and garlic.
Heat over low heat, stirring for 5-10 minutes until thickened.
Heat the oil in a large fry pan until registering 180C / 350F with a thermometer.
Add the chicken in 2-3 batches so the pan isn’t over crowded and fry for 4-6 minutes. Drain on a wire rack with paper towels underneath.
Optionally double the fry the chicken for the optimum crunch!
Place the fried chicken in a large bowl and pour over the Gochujang sauce. Toss the chicken until every piece is evenly coated.
Serve in a bowl sprinkled with sesame seeds and enjoy!

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MY FAVORITE COOKING EQUIPMENT

Chopping Board http://amzn.to/1UTwTfF
Chefs Knife http://amzn.to/1UTx0bl
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Piping Tips http://amzn.to/1MRnyxh
Stand Mixer http://amzn.to/1SljeYV
Hand Mixer http://amzn.to/1UTxcas
Blender http://amzn.to/1WWfb9r

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CAMERA EQUIPMENT I USE

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