Korean Fried Chicken with Kimchi and Chips Recipe
Collect this Korean Fried Chicken with Kimchi and Chips recipe by Lilydale. MYFOODBOOK.COM.AU | MAKE FREE COOKBOOKS
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 myfoodbook.com.au.
Cooking tools:
- Deep-fry thermometer
- Deep-fryer
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Oven
- Stove
- Tongs
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1kg Lilydale chicken portions, excess fat trimmed
- 1/2 cup salt
- 1 1/4 cup corn flour
- 1 tablespoon baking powder
- 3/4 cup plain flour
- 350ml club soda or light beer
- 3-4 litres canola oil, for deep frying
- 1/2 cup gochujang sauce* (Korean hot pepper paste)
- 1/4 cup light soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 3 tbsp sesame oil
- 5 garlic cloves, crushed
- 5cm piece fresh ginger, finely grated
- Green onions, thinly sliced, kimchi, and sweet potato chips, to serve
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