Korean Fried Chicken Recipe for Crispy Fried Chicken in a Spicy Sauce
This Korean fried chicken recipe makes crispy fried chicken coated in a spicy sauce. The chicken skin quickly soaks up the Korean fried chicken sauce and while that means it’s no longer super crispy, the spicy goodness makes up for it.
Servings: 4 Sharing
Calories: 1142kcal
Ingredients
- 500 g chicken mini drumsticks
- Vegetable oil for frying
Sauce
- 25 g cloves garlic crushed
- 35 g ginger peeled and chopped
- 3 tbsp Gojujang Korean fermented hot chilli paste
- 3 tbsp soy sauce Japanese preferred
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
For the Chicken
- ¼ cup plain flour
- ¼ cup cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
Garnish
- 1 tbsp chives chopped finely
Instructions
- Add all the sauce ingredient to a food processor. Pulse until the sauce is smooth. Put the sauce into a bowl.
- Pour enough oil into a large pot (or deep fryer) to cover the chicken pieces and heat to 175˚C (350˚F).
- Mix the flour, cornstarch, salt, garlic and onion powder in a bowl. Add the chicken pieces and coat well so the flour mixture firmly sticks to the chicken pieces.
- Fry the chicken in batches to not crowd the pot. They should be golden after 6-8 minutes. Remove, drain and allow to cool.
- Reheat the oil to 180°C (355°F) and refry until golden brown, about 3-4 minutes. Drain again and quickly coat the chicken with the sauce, either by tossing in a large bowl or brushing with a pastry brush. Garnish and serve immediately.
Nutrition
Calories: 1142kcal | Carbohydrates: 109g | Protein: 73g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 308mg | Sodium: 5794mg | Potassium: 1402mg | Fiber: 4g | Sugar: 24g | Vitamin A: 386IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 7mg