Korean Fried Chicken Recipe

🧂 Ingredients

• 2 pounds chicken legs & chicken thighs

  bone in or boneless (I used bone in for this recipe)
• 2 tablespoons rice vinegar
• 2 teaspoons ginger powder

  or use fresh chopped ginger
• 2 teaspoons garlic powder

  or use fresh garlic
• 1 teaspoon spicy red chili flakes
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 cup corn starch

  or use ½ cup corn starch + ½ up flour
• 4 cups peanut oil for frying

  canola oil is good, or vegetable oil
• 3 tablespoons tomato sauce

  you can use ketchup if you’d like
• 3 tablespoons gochujang

  sub in sriracha if needed
• 2 tablespoons honey
• 2 tablespoons brown sugar

  or more to taste
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons minced garlic

  use powder for a smoother sauce
• 1 tablespoon minced ginger

  use powder for a smoother sauce
• 1 tablespoon sesame oil
• 1 tablespoons spicy chili flakes
• FOR SERVING
• Fresh chopped herbs

  spicy chili flakes, sesame seeds

Instructions

• 1 Add the chicken to a large bowl with the rice vinegar, ginger, garlic, chili
  flakes, salt and pepper. Toss to evenly coat.
• 2 Next, coat the seasoned chicken evenly with corn starch. Set aside.
• 3 Heat the oil in a large wide pot over medium-high heat to 350 degrees If you are
  unable to measure the temperature, add a droplet of batter to the oil. It is
  ready when the batter sizzles. Do NOT bring the oil to a boil.
• 4 Fry the chicken pieces in the oil a few pieces at a time 4-5 minutes, flipping
  part way through. The coated skins will lightly brown. Remove the chicken and
  set onto paper towels to drain.
• 5 Bring oil back to temp and fry each piece of chicken again for 2-3 minutes,
  until they crisp up. The chicken is done when it reaches an internal temperature
  of 165 degrees F. Remove the chicken and again drain on paper towels.
• 6 Stir all of the ingredients in a small pot. Stir and heat through on medium-low
  heat. Simmer for 5 minutes.
• 7 Coat the chicken with the sauce and garnish with chopped herbs, spicy chili
  flakes and sesame seeds .
• 8 Serve with the remaining sauce in a bowl for dipping.

Nutrition Info