Korean fried chicken recipe
Korean fried chicken is crispy, spicy, and served with homemade chili sauce and daikon. A must-try recipe for fans of bold and flavorful dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Deep-fry thermometer
- Deep-sided saucepan
- Stove
- Non-reactive container
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Tongs
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- vegetable oil
- 2 kg chicken pieces (drumsticks and wings)
- thinly sliced spring onion
- Daikon kimchi
- 2 daikon (about 800gm), cut into large cubes
- ¼ cup coarsely chopped garlic chives
- 10 gm ginger (about 2cm piece), finely grated
- 1 garlic clove, finely chopped
- Chilli sauce
- 65 gm gochujang (see note) (¼ cup)
- 2 tbsp each soy sauce and rice vinegar
- 1 tbsp honey
- 2 tsp sesame oil
- 2 tsp caster sugar
- 115 gm plain flour, sieved
- 2 tbsp cornflour
- 1 eggwhite, lightly beaten
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