Korean Chicken

Korean Chicken @cookingwithjudy
Korean Chicken :
Korean Fried Chicken is a popular Korean street food made with bite-sized boneless chicken pieces. It is double-fried for extra crispiness and coated in a sticky, sweet, and spicy sauce. Believe me when I say that you are going to love this chicken for its unique and special taste and you will be saying ‘Mmmmm‘ and ‘oh my god, it’s so good‘ until it’s all gone. 😊
INGREDIENTS
For Crispy fried chicken
• Chicken boneless - 500 grams
• Salt - 1 teasp or to taste
• Garlic - 4-5 cloves chopped fine
• Ginger - 1 teaspoon or more chopped fine
• Black pepper - 1 teaspoon
• Corn flour - ½ to ¾ cup
• Oil for frying
For Special Sauce
• Gochujang paste - 2 tablespoons (Recipe below for sauce)
• Soya - 1 tablespoon
• Honey - 2 tablespoons
• White vinegar - 2 teaspoons
• Garlic - 1 teaspoon chopped fine
• Ginger - 1 teaspoon chopped fine
• White sesame seeds - 1 tablespoon for garnish
• Spring onions - 1 tablespoon for garnish
For Gochujang Paste :
• Oil - 1 tablespoon
• Red chilles - 5-6 Nos. seeds removed and soaked in water for 30 mins
• Soya sauce - 1 teaspoon
• Sugar - 1 tsp
• Salt - ½ tsp
Method for Gochujang Paste:
• Remove the seeds from the chillies and soak the red chillies (dried) in warm water for 30 minutes. I used Kashmiri chillies, but you can use any red chillies.
• Grind the soaked chillies into a fine paste with very little water (2-3 tablespoons).
• Put 1 tablespoon oil in a pan and fry the ground red chillie paste till oil brims to the surface and colour changes. Don’t burn the paste but fry on slow fire.
• Add soya sauce (1 teaspoon), sugar (1 tsp) and salt to taste.
• Cook for a further one minute. And keep aside .
Method for Making the Fried Chicken :
• Cut the boneless chicken into bite size pieces. Wash and drain.
• Add salt, ginger and garlic chopped and pepper powder and marinate the chicken for 30 minutes in refrigerator. Cover with cling wrap.
• After 30 minutes - add about ¾ cup of cornflour to the chicken and mix thoroughly. The chicken should be well coated with the flour. Dust off excess flour.
• Put oil in a pan and deep fry the chicken. When light golden, remove and allow to cool. The chicken is to be fried again after cooling to make it crisp. This time around it will be fried dark golden…and will become very crispy. Keep warm while the sauce is being prepared.
• In same pan in which the Gochujang sauce was made, add a tablespoon of oil and add 2 tablespoons of Gochujang sauce. (If you have extra sauce, you can keep it in a glass bottle and refrigerate and use it later for other dishes).
• Add chopped ginger (1 tsp), chopped garlic (1 tsp), soya sauce (1 tbsp), honey (2 tbsp), vinegar (2 tsp). Mix on show flame.
• Toss the twice fried crispy chicken in sauce. And put flame off.
• Garnish with chopped spring onions and sesame seeds. Serve hot to enjoy the crisp and
crunchy chicken.

[@TheLordsBread]

That sauce looks very tasty, not too thick not too thin 💜