Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 500g of chicken breast fillets, diced; 1/2 tsp of garlic powder; 1/2 tsp of onion powder; 1/2 tsp of salt; 1/2 tsp of pepper; 1 tbsp of gochugaru (Korean chilli flakes); Â½ cup of plain flour; 1/4 cup of potato starch; 1 egg; 1 tsp of baking powder; 1/2 cup of cold water or soda water; 1/2 cup of plain flour; 1/4 cup of potato starch; 1 tsp of garlic powder; 1 tsp of onion powder; 1 tbsp of cayenne pepper; 1/4 cup of water; 3 tbsp of ketchup; 3 tbsp of gochujang; 3 tbsp of soy sauce; 2 tbsp of sugar; 1 tsp of sesame oil 1 tbsp of rice wine vinegar; 1 tbsp of gochugaru (Korean chilli flakes); 1 tbsp of vegetable oil; 4 garlic cloves, minced; 2 tbsp of ginger, grated

15 mins Prep

20 mins Cook

4 Serves

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500g of chicken breast fillets, diced
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of salt
1/2 tsp of pepper
1 tbsp of gochugaru (Korean chilli flakes)

WET BATTER

½ cup of plain flour
1/4 cup of potato starch
1 egg
1 tsp of baking powder
1/2 cup of cold water or soda water

DRY BATTER

1/2 cup of plain flour
1/4 cup of potato starch
1 tsp of garlic powder
1 tsp of onion powder
1 tbsp of cayenne pepper

SWEET & SPICY SAUCE

1/4 cup of water
3 tbsp of ketchup
3 tbsp of gochujang
3 tbsp of soy sauce
2 tbsp of sugar
1 tsp of sesame oil 1 tbsp of rice wine vinegar
1 tbsp of gochugaru (Korean chilli flakes)
1 tbsp of vegetable oil
4 garlic cloves, minced
2 tbsp of ginger, grated

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To make this Korean Fried Chicken, start by patting the diced chicken breast fillets dry and seasoning them with garlic powder, onion powder, salt, pepper, and gochugaru.
Next, prepare the sweet and spicy sauce by combining water, ketchup, gochujang, soy sauce, sugar, sesame oil, rice wine vinegar, and gochugaru in a bowl, then set it aside.
Heat vegetable oil in a pan over medium-high heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute. Add the sauce mixture to the pan and cook for about 3 minutes, stirring until it thickens and bubbles. Set the sauce aside.
For the dry batter, mix plain flour, potato starch, garlic powder, onion powder, and cayenne pepper in a bowl. In a separate bowl, prepare the wet batter by combining plain flour, potato starch, baking powder, an egg, and cold water or soda water, whisking until smooth.
Dip the seasoned chicken pieces into the wet batter, allowing any excess to drip off, then coat them in the dry batter, shaking off the excess. Heat oil in a deep pan or fryer to 165°C, then carefully fry the coated chicken in batches for about 7 minutes until golden and crispy. Remove and set aside.
Increase the oil temperature to 180°C and fry the chicken again for 1 minute to achieve extra crunchiness.
Finally, toss the fried chicken in the prepared sauce until evenly coated. Garnish with sesame seeds and chopped spring onions, then serve and enjoy!