feed me spicy
Recipe: Korean fried chicken
Crispy with the perfect balance of sweet, sour and seriously spicy, perhaps our favorite version of fried chicken. Don’t skip the double frying; it makes the Korean fried chicken extra crispy.
door Emma de Thouars
Chicken wings have relatively a lot of skin compared to meat. The best part of this recipe is the spicy, crispy exterior, of which you get extra much with wings. Of course, you can also make it with drumsticks or thighs, although they need a little longer in the fryer.
Rice flour is available at Asian grocery stores or health food shops. The mix of flours in which the chicken is breaded creates perfectly crispy skin, so a trip to the Asian grocery store is definitely worth it.
How to make Korean fried chicken
- Mix the chicken with the garlic, pepper and salt. Leave to marinate for at least 30 minutes.
- Mix the egg into the chicken.
- Heat the fryer to 160 degrees.
- Mix the flour, rice flour, cornstarch and baking powder in a large bowl. Mix the chicken through the flour mixture so that all the chicken is evenly coated.
- Fry the chicken for 10 minutes, doing this in batches so the fryer is not too full. After draining, preferably place the fried chicken on a wire rack so it does not become soggy.
- Heat the fryer to 190 degrees. Fry the chicken, again in batches, for 10 minutes until beautifully golden brown.
- Meanwhile, make the sauce by heating the oil in a saucepan and briefly sautéing the garlic. Add the remaining ingredients and let the sauce simmer for 5 minutes. Keep stirring to prevent the sauce from sticking.
- Place all the fried chicken in a large bowl with the sauce and stir/shake well so that all the chicken is coated with sauce. Sprinkle with sesame seeds and spring onion just before serving.
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