Korean Fried Chicken

17 mins
Serves 4
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Directions

  1. 1Marinate the chicken with Toom Garlic Dip, cooking wine/sake, salt, chicken bouillon powder, ginger powder, and white pepper.
  2. 2Marinate the chicken with Toom Garlic Dip, cooking wine/sake, salt, chicken bouillon powder, ginger powder, and white pepper.
  3. 3Marinate the chicken with Toom Garlic Dip, cooking wine/sake, salt, chicken bouillon powder, ginger powder, and white pepper.
  4. 4Mix flour, cornstarch, rice flour, and salt with water to create a wet batter.
  5. 5Mix flour, cornstarch, rice flour, and salt with water to create a wet batter.
  6. 6Mix flour, cornstarch, rice flour, and salt with water to create a wet batter.
  7. 7Coat the marinated chicken in the wet batter.
  8. 8Coat the marinated chicken in the wet batter.
  9. 9Coat the marinated chicken in the wet batter.
  10. 10Deep-fry the chicken until golden brown and crispy.
  11. 11Deep-fry the chicken until golden brown and crispy.
  12. 12Deep-fry the chicken until golden brown and crispy.
  13. 13Prepare the sauce by combining honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru, and brown sugar in a pan and cook until slightly thickened.
  14. 14Prepare the sauce by combining honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru, and brown sugar in a pan and cook until slightly thickened.
  15. 15Prepare the sauce by combining honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru, and brown sugar in a pan and cook until slightly thickened.
  16. 16Add the fried chicken to the sauce and toss until evenly coated.
  17. 17Add the fried chicken to the sauce and toss until evenly coated.
  18. 18Add the fried chicken to the sauce and toss until evenly coated.
  19. 19For the optional garlic sauce, combine mayo, Toom Garlic Dip, vinegar, sugar, and milk.
  20. 20For the optional garlic sauce, combine mayo, Toom Garlic Dip, vinegar, sugar, and milk.
  21. 21For the optional garlic sauce, combine mayo, Toom Garlic Dip, vinegar, sugar, and milk.
  22. 22Drizzle the garlic sauce over the chicken.
  23. 23Drizzle the garlic sauce over the chicken.
  24. 24Drizzle the garlic sauce over the chicken.

Ingredients

  • 3 lb chicken thigh
  • 3 lb chicken thigh
  • 3 lb chicken thigh
  • 2 tbsp Toom Original Garlic Dip
  • 2 tbsp Toom Original Garlic Dip
  • 2 tbsp Toom Original Garlic Dip
  • 0.25 cup cooking wine/sake
  • 0.25 cup cooking wine/sake
  • 0.25 cup cooking wine/sake
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 tsp chicken bouillon powder
  • 0.5 tsp chicken bouillon powder
  • 0.5 tsp chicken bouillon powder
  • 1.5 tsp ginger powder
  • 1.5 tsp ginger powder
  • 1.5 tsp ginger powder
  • 2 tsp white pepper
  • 2 tsp white pepper
  • 2 tsp white pepper
  • 75 g flour
  • 75 g flour
  • 75 g flour
  • 75 g cornstarch
  • 75 g cornstarch
  • 75 g cornstarch
  • 225 g rice flour
  • 225 g rice flour
  • 225 g rice flour
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 380 ml water
  • 380 ml water
  • 380 ml water
  • 220 g honey
  • 220 g honey
  • 220 g honey
  • 75 g ketchup
  • 75 g ketchup
  • 75 g ketchup
  • 45 g red pepper paste (gochujang)
  • 45 g red pepper paste (gochujang)
  • 45 g red pepper paste (gochujang)
  • 35 g soy sauce
  • 35 g soy sauce
  • 35 g soy sauce
  • 65 g minced garlic
  • 65 g minced garlic
  • 65 g minced garlic
  • 15 g red pepper powder (gochugaru)
  • 15 g red pepper powder (gochugaru)
  • 15 g red pepper powder (gochugaru)
  • 50 g brown sugar
  • 50 g brown sugar
  • 50 g brown sugar
  • 75 g mayo
  • 75 g mayo
  • 75 g mayo
  • 25 g Toom Garlic Dip
  • 25 g Toom Garlic Dip
  • 25 g Toom Garlic Dip
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 25 g milk
  • 25 g milk
  • 25 g milk

Equipment

bowlfrying pantongsspoon