Spicy Korean Fried Chicken Recipe by Nadine Schweitzer
Cooking Instructions 1 Season the chicken with salt and pepper on both side and place into a large mixing bowl. Grate the ginger and add to the mixing bowl along with the shaoshing rice wine. Place chicken in a sealable food bag and let the chicken marinade for two hours or over night (until ready to use). 2 Chop the onions into quarters, peel the garlic cloves and grate the ginger. In a food processor or blender puree all of the ingredients together until smooth. 3 Transfer and pour the puree mixture into a small pan. Add the Gochujang paste, light soy sauce, ketchup, white vinegar, sugar and honey. On medium heat bring the sauce to a gentle boil, then reduce the heat to low. Taste and adjust as needed (add sugar or honey for sweetness, Gochujang for spice etc). Simmer for 3 to 4 minutes until the sauce thickens slightly. Turn of heat, cover with lid to keep and set aside. 4 Take the marinaded chicken out of the fridge, add the cornstarch and potato flour. Seal the bag and shake well to coat the chicken evenly with the flour. 5 In a large pot on medium heat, heat the oil. To see if the oil is hot enough poke the end of the chopstick in and it bubbles at the end begin frying. Drop a few pieces of chicken into the wok but do not over crowd. Allow room to manoeuvre the chicken for turning. Fry chicken on both sides and when very lightly golden brown (3-5 minutes) take them out and place on a large baking tray with a paper towel to drain off excess oil. The chicken will be cooked twice. 6 When all of the chicken wings are fried, repeat the process in step 5 again by frying all of the chicken for a second time until they are become golden brown (about 2-3 minutes). 7 Place fried chicken on baking tray again with fresh paper towel to drain excess oil. *If doing basil garnish, fry the basil leaves for a few seconds, until crispy (optional). Turn off the heat and remove basil from the pot. Drain on paper towel. 8 Transfer the chicken into the pan with the sweet and spicy sauce and coat all over. Transfer onto a serving plate and sprinkle with sesame seeds and nuts (use either or add both). Eat as a snack along with other side dish accompaniments such as a salad, chips or sweet potato fries. Serve hot and enjoy. 1 Season the chicken with salt and pepper on both side and place into a large mixing bowl. Grate the ginger and add to the mixing bowl along with the shaoshing rice wine. Place chicken in a sealable food bag and let the chicken marinade for two hours or over night (until ready to use). 1 Season the chicken with salt and pepper on both side and place into a large mixing bowl. Grate the ginger and add to the mixing bowl along with the shaoshing rice wine. Place chicken in a sealable food bag and let the chicken marinade for two hours or over night (until ready to use). 2 Chop the onions into quarters, peel the garlic cloves and grate the ginger. In a food processor or blender puree all of the ingredients together until smooth. 2 Chop the onions into quarters, peel the garlic cloves and grate the ginger. In a food processor or blender puree all of the ingredients together until smooth. 3 Transfer and pour the puree mixture into a small pan. Add the Gochujang paste, light soy sauce, ketchup, white vinegar, sugar and honey. On medium heat bring the sauce to a gentle boil, then reduce the heat to low. Taste and adjust as needed (add sugar or honey for sweetness, Gochujang for spice etc). Simmer for 3 to 4 minutes until the sauce thickens slightly. Turn of heat, cover with lid to keep and set aside. 3 Transfer and pour the puree mixture into a small pan. Add the Gochujang paste, light soy sauce, ketchup, white vinegar, sugar and honey. On medium heat bring the sauce to a gentle boil, then reduce the heat to low. Taste and adjust as needed (add sugar or honey for sweetness, Gochujang for spice etc). Simmer for 3 to 4 minutes until the sauce thickens slightly. Turn of heat, cover with lid to keep and set aside. 4 Take the marinaded chicken out of the fridge, add the cornstarch and potato flour. Seal the bag and shake well to coat the chicken evenly with the flour. 4 Take the marinaded chicken out of the fridge, add the cornstarch and potato flour. Seal the bag and shake well to coat the chicken evenly with the flour. 5 In a large pot on medium heat, heat the oil. To see if the oil is hot enough poke the end of the chopstick in and it bubbles at the end begin frying. Drop a few pieces of chicken into the wok but do not over crowd. Allow room to manoeuvre the chicken for turning. Fry chicken on both sides and when very lightly golden brown (3-5 minutes) take them out and place on a large baking tray with a paper towel to drain off excess oil. The chicken will be cooked twice. 5 In a large pot on medium heat, heat the oil. To see if the oil is hot enough poke the end of the chopstick in and it bubbles at the end begin frying. Drop a few pieces of chicken into the wok but do not over crowd. Allow room to manoeuvre the chicken for turning. Fry chicken on both sides and when very lightly golden brown (3-5 minutes) take them out and place on a large baking tray with a paper towel to drain off excess oil. The chicken will be cooked twice. 6 When all of the chicken wings are fried, repeat the process in step 5 again by frying all of the chicken for a second time until they are become golden brown (about 2-3 minutes). 6 When all of the chicken wings are fried, repeat the process in step 5 again by frying all of the chicken for a second time until they are become golden brown (about 2-3 minutes). 7 Place fried chicken on baking tray again with fresh paper towel to drain excess oil. *If doing basil garnish, fry the basil leaves for a few seconds, until crispy (optional). Turn off the heat and remove basil from the pot. Drain on paper towel. 7 Place fried chicken on baking tray again with fresh paper towel to drain excess oil. *If doing basil garnish, fry the basil leaves for a few seconds, until crispy (optional). Turn off the heat and remove basil from the pot. Drain on paper towel. 8 Transfer the chicken into the pan with the sweet and spicy sauce and coat all over. Transfer onto a serving plate and sprinkle with sesame seeds and nuts (use either or add both). Eat as a snack along with other side dish accompaniments such as a salad, chips or sweet potato fries. Serve hot and enjoy. 8 Transfer the chicken into the pan with the sweet and spicy sauce and coat all over. Transfer onto a serving plate and sprinkle with sesame seeds and nuts (use either or add both). Eat as a snack along with other side dish accompaniments such as a salad, chips or sweet potato fries. Serve hot and enjoy. 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