Korean Spicy Fried Chicken
This is not a super easy recipe to make because involves several steps but don’t be discourage with a little organizational preparation you can do this. I do think having a deep fryer helps to control the temperature of the frying. Also I fry for just a few minutes and I finish the cooking process in the oven that way my deep frying is less of it.
1 cup of 7 up
1/2 cup Soy sauce
1/4 cup brown sugar
3 TBsp corn syrup
2 tsp sesame seed oil
2 tsp cider vinegar
2 pinches pepper
2 TBSP ginger ( peeled and minced)
2 Tsp garlic ( peeled and minced)
3 TBSP potato starch ( Dissolve in a little cold water)
2 TBSP of Gochujang
1 TBSP of Ketchup
- In a small pot add all of these ingredient into a pot and turn the heat onto medium heat.
- Mix it well add in the potato starch slurry.
- Once the sauce has thicken taste it to see if it needs more sugar.
- Turn the heat off and set it aside for later.
8-10 chicken pieces ( drumsticks, thighs or wings)
2 cups corn starch flour
2 cups panko crumbs
2 large eggs
2 tsp of of old bay seasoning,
1 tsp of salt, pepper garlic salt
- Prepare your deep fryer to preheat to 375 degrees and also preheat your oven to 425 degrees. It’s two method cooking recipe.
- have a baking sheet aline with foil over the sheet pan.
- In a bowl season the chicken pieces with old bay, salt and pepper
- In a bowl pour in 2 cup of corn starch
- In another bowl have panko crumbs in it
- In different bowl add in egg and whisk, it will be the glue for the crumbs
- In this order coat the season chicken. It goes into corn starch, egg and panko crumbs.
- Deep fry for only about 2-3 minutes at the most.
- Set onto a baking sheet and finish frying all of the pieces and then bake them in an oven for about 20 minutes. You can use a thermometer to check for doneness. Chicken should be at about 165 degrees or higher when it is done.
- Take the sauce back onto the stove and warm it up slightly. Taking a big bowl add the chicken pieces and pour the sauce all over it. Add some sesame seeds as a garnish.