Korean Fried Chicken
Directions
- 1Mix the garlic dip with the chicken pieces.
- 2Mix the garlic dip with the chicken pieces.
- 3Mix the garlic dip with the chicken pieces.
- 4Add flour to the chicken mixture.
- 5Add flour to the chicken mixture.
- 6Add flour to the chicken mixture.
- 7Fry the chicken in hot oil until golden brown.
- 8Fry the chicken in hot oil until golden brown.
- 9Fry the chicken in hot oil until golden brown.
- 10In a pan, combine brown sugar, soy sauce, gochujang, ketchup, sesame oil, garlic, and ginger.
- 11In a pan, combine brown sugar, soy sauce, gochujang, ketchup, sesame oil, garlic, and ginger.
- 12In a pan, combine brown sugar, soy sauce, gochujang, ketchup, sesame oil, garlic, and ginger.
- 13Add the fried chicken to the sauce and mix until well coated.
- 14Add the fried chicken to the sauce and mix until well coated.
- 15Add the fried chicken to the sauce and mix until well coated.
- 16Serve and garnish with parsley.
- 17Serve and garnish with parsley.
- 18Serve and garnish with parsley.
Ingredients
- 1 container garlic dip
- 1 container garlic dip
- 1 container garlic dip
- 800 grams chicken pieces
- 800 grams chicken pieces
- 800 grams chicken pieces
- 1 cup flour
- 1 cup flour
- 1 cup flour
- 100 grams brown sugar
- 100 grams brown sugar
- 100 grams brown sugar
- 50 ml soy sauce
- 50 ml soy sauce
- 50 ml soy sauce
- 50 grams gochujang
- 50 grams gochujang
- 50 grams gochujang
- 50 grams tomato ketchup
- 50 grams tomato ketchup
- 50 grams tomato ketchup
- 1 tablespoon sesame oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame oil
- 1 clove garlic
- 1 clove garlic
- 1 clove garlic
- 1 small piece ginger
- 1 small piece ginger
- 1 small piece ginger
- 1 small amount parsley
- 1 small amount parsley
- 1 small amount parsley
Equipment
bowlwhiskfrying pantongsspatula