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Korean Fried Chicken Recipe

Yields2 Servings

Korean fried chicken

Chicken
 1 lb chicken wings
 ½ tsp ground ginger
 ½ tsp Granulated or powdered garlic
 ¼ tsp black pepper
 1 tsp salt
 ⅛ tsp onion powder
 1 cup glutinous rice flour
Sauce
 6 tbsp Gochujang 
 6 tbsp tomato ketchup
 6 tbsp hot honey
 6 cloves garlic, crushed 
 2 tsp rice wine vinegar (or apple cider)
 1 oz soju
 2 tbsp soy sauce
 4 tbsp water
1

Chicken Marinade

  • Rinse chicken.
  • Coat with seasoning and then rice flour. Toss to make sure it is evenly coated.
  • Allow the chicken to sit at room temperature for 10-15 minutes.

For Sauce

  • Measure and mix all ingredients.
  • Cook in sauté pan or wok until boiling.

For Chicken and Finish

  • Pour about 2”- 4” of oil in a pot. Make sure the pot is no more than half full.
  • Heat oil to 365*F.
  • Place chicken in oil making sure to shake off excess starch before it goes in.
  • Fry the chicken until browned slightly and bubbles start to slow down. Make sure you at least cook the chicken to 165*F internal temperature.
  • Once fully cooked, remove the chicken from oil and place it in a pan with sauce.
  • Bring the sauce back to boiling and toss in the wings.
  • Cook until the sauce is coated with the chicken and thickened.
  • Eat and enjoy!

Nutrition Facts

2 servings

Serving size