Skip to main content

Korean Fried Chicken



Korean Fried Chicken

This is a delicious chicken fry with a crunchy exterior but soft and succulent in the inside. It is coated with a sticky sweet and spicy sauce.One of the key ingredient in this recipe is Gochujang. It is a sweet and spicy Korean chilli paste and has a fermented flavor of red chilli and soyabeans. This chilly paste is available in Asian stores. Try this chicken fry, you will surely love it.

Ingredients
Chicken drumsticks and wings- 10- 12peices
Ginger paste- 1 tbs
Salt and pepper to taste
Potato Starch- 1/3 cup
(or 3 tbs corn starch)
Rice flour-3 tbs
baking soda- a pinch

For the sauce
Ketchup - 3 tbs
Sweet chilly garlic sauce- 3 tbs
Honey- 2 tbs
Gochujang- 3 tbs

Sesame oil- 1 tsp
Rice wine- 2 tbs
Garlic paste- 1/2 tsp
Onion paste- 2-3 tsp
Soya sauce- 1 tbs
Corn syrup- 2 tsp


Clean and pat  chicken pieces dry with paper towel.Marinate with ginger paste,salt and pepper and keep aside for 20 minutes.
Mix potato starch, rice flour and baking soda. Dredge the chicken pieces with the flour mixture. Shake off the excess flour and fry in batches on medium heat for 10-12 minutes. Fry until both sides are golden brown and chicken is crispy and cooked. Drain on paper towels and then transfer to wire rack to cool.
While chicken is frying make the sauce.In a sauce pan mix gochujag, ketchup, sweet chilly sauce,soya sauce,garlic paste and onion paste. Cook this in a low flame till the sauce thickens. Remove from heat and strain the sauce through a fine mesh sieve add the corn syrup and honey and toasted sesame seeds.Coat the fried chicken with this sauce and serve.

Try this
Hope you will all enjoy!


Labels:

Comments

  1. www.mahaslovelyhome.comJune 7, 2014 at 11:22 AM

    Sounds yummy n luks tempting..

    ReplyDelete
  2. Sangeetha NambiJune 7, 2014 at 7:13 PM

    Soooooooo inviting !

    ReplyDelete
  3. JulieJune 7, 2014 at 7:31 PM

    yummmmmmy..the coating looks similar to sesame chicken,will definitely try some time :)

    ReplyDelete
  4. Rafeeda ARJune 7, 2014 at 10:23 PM

    oh wow... that looks really glazy...

    ReplyDelete
  5. UnknownJune 8, 2014 at 2:15 AM

    i am a vegetarian and the best part is ur photograph is makng me to look at the chicken constantly:) well done nice click

    ReplyDelete
  6. Rumana RawatJune 8, 2014 at 10:10 AM

    Simply superb..

    ReplyDelete
  7. Sangeetha PriyaJune 8, 2014 at 5:10 PM

    simply drooling over this fried chicken!!!

    ReplyDelete
  8. Sushma MallyaJune 9, 2014 at 8:45 AM

    Mouthwatering....and presentation is so good

    ReplyDelete
  9. SwathiJune 9, 2014 at 5:41 PM

    Korean fried chicken looks delicious Suja.

    ReplyDelete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more

Berry Cake

This is a berry cake which I made a few days back. Here I used white cake recipe but dashed in a few black berries and strawberries. This cake complements any type of filling or frosting but I have just dusted it with powdered sugar to make it an accompaniment with coffee and my family really enjoyed this cake . I used self rising flour but you can use all purpose flour instead by adding in one third tsp of salt and one and one half tsp of baking powder to each cup of plain flour. Ingredients Self Raising flour- 2 cups Egg white- 3 eggs ( half Cup) Butter - one stick ( 4 ounce) Sugar- 1 cup  Confectionery sugar- 1/3 cup Milk- 1/2 cup  Vanilla essence- 2 tsp Black berries- 1 pint Strawberries - 1/2cup Preheat oven to 350 F. Set rack in he middle of the oven Grease pan with butter and layer with parchment paper and again grease with butter and dust with flour. This will ensure that the cake comes off properly. Set aside.  Beat egg whites and vanilla extra...
33 comments
Read more