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Korean Fried Chicken
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Korean Fried Chicken

1 h 15 minServes 6Nutri-Score D€€
from @erin.lim73 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thigh (boneless, cut into bite-sized pieces)Meat1.4 kg
  • Toom Original Garlic Dip (for the marinade)Fresh30 g
  • cooking wine (or sake)Beverages60 ml
  • salt (for the marinade)Spices9 g
  • chicken bouillon powderSpices2 g
  • ginger powderSpices4 g
  • white pepperSpices5 g
  • flourGrains75 g
  • cornstarchGrains75 g
  • rice flourGrains225 g
  • salt (for the batter)Spices18 g
  • water (cold)Other380 ml
  • honeyPantry220 g
  • ketchupPantry75 g
  • gochujangPantry45 g
  • soy saucePantry35 g
  • garlic (minced)Produce65 g
  • gochugaruSpices15 g
  • brown sugarPantry50 g
  • mayonnaise (for the garlic sauce)Pantry75 g
  • Toom Garlic Dip (for the garlic sauce)Fresh25 g
  • vinegarPantry30 ml
  • sugarPantry25 g
  • milkDairy25 ml
  • frying oil (for deep frying)Pantry1.5 litres

per serving

Nutrition

752kcal

Carbs
80 g
Proteins
29 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Deep fryer
  • Saucepan
  • Tongs
  • Cooling rack
  • Kitchen thermometer

step by step

Method

  1. Marinate the chicken

    • In a bowl, combine the garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder and white pepper.
    • Add the chicken pieces and toss to coat evenly.
    • Cover and refrigerate to let the flavors absorb.
    Step 1

  2. Make the wet batter

    • In a large bowl, whisk the flour, cornstarch, rice flour and salt.
    • Pour in the cold water and whisk until smooth and slightly runny.
    Step 2

  3. Coat the chicken

    • Add the marinated chicken to the batter and mix until every piece is well coated.
    Step 3

  4. Heat the frying oil

    • Heat the oil in a deep fryer or heavy pot to 170 °C.
    Step 4

  5. First fry

    • Fry the chicken in batches without overcrowding.
    • Turn occasionally until golden and cooked through, then drain on a rack.
    Step 5

  6. Second fry for crispiness

    • Raise the oil to 190 °C and fry the chicken a second time until deeply golden and very crispy.
    • Drain on a cooling rack.
    Step 6

  7. Simmer the sauce

    • In a saucepan, combine the honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru and brown sugar.
    • Bring to a gentle simmer, stirring, until slightly thickened.
    Step 7

  8. Make the optional garlic sauce

    • Whisk together the mayonnaise, garlic dip, vinegar, sugar and milk until smooth and pourable.
    Step 8

  9. Coat and serve

    • Toss the fried chicken in the warm sauce until fully glazed.
    • Serve immediately with the garlic sauce on the side.
    Step 9
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