Korean fried chicken with gochujang sauce - Better Homes & Gardens Australia
Crispy double-fried chicken coated in a sticky, spicy gochujang sauce. This easy recipe delivers maximum crunch and bold flavour every time.
Ingredients
- Neutral oil, to deep-fry
- 3 free-range eggwhites
- 200ml water
- 3 tsp sea-salt flakes
- 100g sweet rice flour, plus extra to dust
- 50g plain flour
- 50g potato starch
- 1 tsp bicarbonate of soda
- 2 tsp freshly ground black pepper
- 16 chicken wings, drumettes and wings separated, wing tips left on
- 3 Tbsp sesame seeds, toasted
- 4 green shallots, finely sliced
- GOCHUJANG CHILLI SAUCE
- ½ cup gochujang (Korean red pepper paste)
- 3 cloves garlic, finely grated
- 10cm-piece ginger, finely grated
- 80g dark brown sugar
- 80ml dark soy sauce
- 80ml rice vinegar
- 2½ Tbsp fish sauce
- 1 Tbsp sesame oil
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