Recipe For Korean Fried Chicken With Sauce!

Bhubaneswar: Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce.

Ingredients–                                                                            

  • Marinade:
  • 1 pound skinless, boneless chicken thighs, quartered
  • ½ yellow onion, grated
  • 4 cloves garlic, minced
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper

Batter:

  • ¾ cup cornstarch
  • ½ cup self-rising flour
  • 1 teaspoon white sugar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 cup very cold water, or as needed
  • oil, or as needed

Directions:         

Step 1

Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.

Step 2

Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).

Step 3

Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.

Step 4

Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.

Step 5

Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 6

Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.

Directions to make Korean Fried Chicken Sauce:

Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

Breaking