Korean Fried Chicken Recipe

flour

🥗Healthier: whole wheat flour

More nutritious alternative.

chicken

🥗Healthier: chicken thighs

💰Cheaper: chicken wings

Thighs are juicier, wings are often cheaper.

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 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!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens