Korean Fried Chicken with Kimchi & Chips
Get the recipe for this crispy, golden Korean fried chicken served with a side of kimchi and chips.
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 lilydalefreerange.com.au.
Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Garlic press
- Grater
- Cooling rack
- Tongs
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Baking sheet
- Paper towel
Ingredients
- 1kg Lilydale Free Range Chicken Drumsticks, excess fat trimmed
- ½ cup salt
- 1 ¼ cup cornflour
- 1 tablespoon baking powder
- ¾ cup plain flour
- 350mLÂ club soda or light beer
- 3â4L canola oil, for deep frying
- ½ cup gochujang sauce (Korean hot pepper paste)
- ¼ cup light soy sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 3 tablespoons sesame oil
- 5 garlic cloves, crushed
- 5cm piece fresh ginger, finely grated
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