Korean fried chicken with cucumber salad | Recipe | Kitchen Stories

Ingredients

• 1.25 lbs chicken legs
• 1 cucumber
• 1 tbsp rice wine
• 1.5 tsp salt (divided)
• 0.5 tsp pepper
• 2 tsp ground ginger
• 2 tbsp rice vinegar
• 3.5 tbsp brown sugar (divided)
• 2 spring onions
• 1 chili (red)
• 0.35 oz cilantro
• 2 tbsp starch
• 1 clove garlic
• 5 tbsp ketchup
• 2 tbsp Gochujang
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp peanuts (salted)
• oil for frying