Directions
- 1Marinate chicken with garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder, and white pepper.
- 2Mix flour, cornstarch, rice flour, and salt with water to make a batter.
- 3Coat chicken pieces in the batter.
- 4Deep fry chicken until golden brown and crispy.
- 5Prepare sauce by mixing honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru, and brown sugar.
- 6Add fried chicken to the sauce and toss to coat.
- 7For optional garlic sauce, mix mayo, Toom garlic dip, vinegar, sugar, and milk.
- 8Drizzle garlic sauce over chicken.
Ingredients
- 3 lb chicken thigh
- 2 tbsp Toom Original Garlic Dip
- 0.25 cup cooking wine/sake
- 1.5 tsp salt
- 0.5 tsp chicken bouillon powder
- 1.5 tsp ginger powder
- 2 tsp white pepper
- 75 g flour
- 75 g cornstarch
- 225 g rice flour
- 1 tbsp salt
- 380 ml water
- 220 g honey
- 75 g ketchup
- 45 g red pepper paste (gochujang)
- 35 g soy sauce
- 65 g minced garlic
- 15 g red pepper powder (gochugaru)
- 50 g brown sugar
- 75 g mayo
- 25 g Toom Garlic Dip
- 2 tbsp vinegar
- 2 tbsp sugar
- 25 g milk
Equipment
bowlspoonfrying pantongs
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