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Korean Fried Chicken

Maangchi's picture
Ingredients
  Chicken 1 1⁄2 Pound, cut in chunks
  Kosher salt 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Potato starch powder 1⁄2 Cup (8 tbs)
  Plain flour 1⁄4 Cup (4 tbs)
  Sweet rice flour 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Egg 1
  Canola oil 6 Cup (96 tbs) (For deep frying)
For the sauce
  Vegetable oil/Canola oil 1 Teaspoon
  Ketchup 1⁄3 Cup (5.33 tbs)
  Garlic cloves 4 , minced
  Hot pepper paste 1⁄4 Cup (4 tbs)
  Rice syrup 1⁄3 Cup (5.33 tbs)
  Apple vinegar 1 Tablespoon
  Sesame seeds 1 Teaspoon
Directions

GETTING READY
1. In a bowl, put the chicken and sprinkle it with salt and pepper and mix well.
2. In a wok, preheat the oil for about 7 to 8 minutes.
3. Add in the potato starch plain flour, rice flour, egg and baking soda, and mix well.

MAKING
4. Put the chicken pieces in hot oil, put them in 2 batches, turn once and allow to fry over high heat for 10 minutes.
5. Remove the chicken and drain. Fry the remaining chicken pieces for 10 minutes and drain.
6. Fry the first batch again for 10 minutes or until golden brown, remove and drain.
For the sauce
7. In another skillet, heat vegetable oil and saute garlic until it starts to brown.
8. Put in ketchup, hot pepper paste and rice syrup and mix well.

FINALIZING
9. Add in apple vinegar and stir well to mix.
10. Put the chicken pieces in sauce and stir well to coat and sprinkle with sesame seeds.

SERVING
11. Remove and serve hot with some vegetable sticks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Spicy
Method: 
Deep Fried
Ingredient: 
Chicken
Interest: 
Party
Restriction: 
High Protein
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8
Subtitle: 
Korean Yangnyeom Tongdak

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