Korean Fried Chicken

17 mins
Serves 4
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Directions

  1. 1Marinate chicken with garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder, and white pepper.
  2. 2Marinate chicken with garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder, and white pepper.
  3. 3Marinate chicken with garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder, and white pepper.
  4. 4Mix flour, cornstarch, rice flour, and salt with water to make a batter.
  5. 5Mix flour, cornstarch, rice flour, and salt with water to make a batter.
  6. 6Mix flour, cornstarch, rice flour, and salt with water to make a batter.
  7. 7Coat chicken pieces in the batter.
  8. 8Coat chicken pieces in the batter.
  9. 9Coat chicken pieces in the batter.
  10. 10Deep fry chicken until golden brown and crispy.
  11. 11Deep fry chicken until golden brown and crispy.
  12. 12Deep fry chicken until golden brown and crispy.
  13. 13Prepare sauce by mixing honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru, and brown sugar.
  14. 14Prepare sauce by mixing honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru, and brown sugar.
  15. 15Prepare sauce by mixing honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru, and brown sugar.
  16. 16Add fried chicken to the sauce and toss to coat.
  17. 17Add fried chicken to the sauce and toss to coat.
  18. 18Add fried chicken to the sauce and toss to coat.
  19. 19For optional garlic sauce, mix mayo, Toom garlic dip, vinegar, sugar, and milk.
  20. 20For optional garlic sauce, mix mayo, Toom garlic dip, vinegar, sugar, and milk.
  21. 21For optional garlic sauce, mix mayo, Toom garlic dip, vinegar, sugar, and milk.
  22. 22Drizzle garlic sauce over chicken.
  23. 23Drizzle garlic sauce over chicken.
  24. 24Drizzle garlic sauce over 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

bowlspoonfrying pantongs