• Preethi C.Vijay

Korean Fried Chicken

Well!!! What makes korean fried chicken special? Its double fried, and that makes it ultra crispy. Its then tossed on a sweet spicy sticky sauce with roasted peanuts and topped with sesame. The recipe is super easy, all it takes is some time to double fry the chicken and the sauce is a basic quick sauce that has all sweetness and spice covered over the chicken. Its actually quite magical, because am sure the first time you taste it, you will be addicted to the taste of it.

Dakganjoeong as its called in Korea, this fried chicken recipe is all about deep fried chicken in sweet sticky sauce. Its traditionally made with chicken wings but then boneless has also become a hit now. The sauce is spicy with red chillies added, you can also add some red chilly paste for extra kick.

The crunchiness you get from the peanuts takes it to the next level, I would advice not to skip that process.


For Fried Chicken

Chicken 1/2 kg

Ginger chopped 2 tablespoon

Corn flour 1/2 cup

Pepper powder 1/2 teaspoon

Salt as needed

Oil for frying

For sauce

Sesame oil 2 tablespoon

Garlic 4 tablespoon minced

Red chillies 10 deseeded and chopped

Red chilli paste 1 teaspoon

Soy sauce 4 tablespoons

Vinegar 1 tablespoon

Salt as needed

Corn flour 1 teaspoon mixed with 2 tablespoon water

Brown sugar 2 tablespoons

Roasted peanuts 2 tablespoon

Sesame seeds 1 tablespoon

How to start?

Cut the chicken into bite sized pieces. Mix with the salt, pepper, ginger. Let it stand for 20 to 30 minutes. Remove any excess water from the marinated chicken. Take corn flour in a plate and coat the chicken pieces, toss well to coat evenly. Squeeze each chicken piece to press the coating to it tightly, and there is no moisture felt in the chicken.

Heat the oil in a large pan. Using tongs, drop the chicken in the oil, one piece at a time. Fry them in two batches if the pan is small. Cook until lightly golden, about 4 to 6 minutes, depending on the size of the chicken.

Remove them and place it on paper towel. Turn off the heat, and let the chicken sit for a few minutes. Reheat the oil again. Add the fried chicken and deep fry again, for 2 to 3 minutes, until golden brown. Drain on a paper towel. Set aside.

Heat a pan over medium-low heat. Add 2 tablespoon of sesame oil and then the garlic and red chillies. Stir for a minute until fragrant. Add all other sauce ingredients except brown sugar and roasted peanuts. Stir well. Simmer until it thickens slightly, about 2 to 3 minutes. Add brown sugar and mix well. Simmer the flame.

Now add the fried chicken, and stir well until the chicken pieces are evenly coated. Switch off the flame. Sprinkle with sesame seeds to serve.

Note: Be careful while adding salt to the sauce, as soy sauce already has some hint of salt on it.

You can also substitute brown sugar with regular white sugar or honey. But make sure you add sugar or honey only at the end.

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