Korean Fried Chicken

60 mins
Serves 1
tiktok.com

Directions

  1. 1Cut chicken thighs into four pieces.
  2. 2Cut chicken thighs into four pieces.
  3. 3Cut chicken thighs into four pieces.
  4. 4Add ginger powder, spring onions, chicken stock paste, half can of beer, and salt to the bowl with chicken thighs.
  5. 5Add ginger powder, spring onions, chicken stock paste, half can of beer, and salt to the bowl with chicken thighs.
  6. 6Add ginger powder, spring onions, chicken stock paste, half can of beer, and salt to the bowl with chicken thighs.
  7. 7Mix the ingredients well.
  8. 8Mix the ingredients well.
  9. 9Mix the ingredients well.
  10. 10Cover the chicken with milk.
  11. 11Cover the chicken with milk.
  12. 12Cover the chicken with milk.
  13. 13Leave it in the fridge for at least one hour (preferably overnight).
  14. 14Leave it in the fridge for at least one hour (preferably overnight).
  15. 15Leave it in the fridge for at least one hour (preferably overnight).
  16. 16Make the sauce by mixing together ketchup, Korean chilli paste, low strength chilli powder, light soy, chicken stock paste, lemon water, and honey.
  17. 17Make the sauce by mixing together ketchup, Korean chilli paste, low strength chilli powder, light soy, chicken stock paste, lemon water, and honey.
  18. 18Make the sauce by mixing together ketchup, Korean chilli paste, low strength chilli powder, light soy, chicken stock paste, lemon water, and honey.
  19. 19Add water to the sauce and mix well.
  20. 20Add water to the sauce and mix well.
  21. 21Add water to the sauce and mix well.
  22. 22Prepare the flour mix by combining plain flour, rice flour, corn flour, and bicarb soda.
  23. 23Prepare the flour mix by combining plain flour, rice flour, corn flour, and bicarb soda.
  24. 24Prepare the flour mix by combining plain flour, rice flour, corn flour, and bicarb soda.
  25. 25Mix the flour ingredients thoroughly.
  26. 26Mix the flour ingredients thoroughly.
  27. 27Mix the flour ingredients thoroughly.
  28. 28Drain the milk from the chicken.
  29. 29Drain the milk from the chicken.
  30. 30Drain the milk from the chicken.
  31. 31Coat the chicken in the flour mix.
  32. 32Coat the chicken in the flour mix.
  33. 33Coat the chicken in the flour mix.
  34. 34Heat the oil to 150°C and fry the chicken for 4 minutes.
  35. 35Heat the oil to 150°C and fry the chicken for 4 minutes.
  36. 36Heat the oil to 150°C and fry the chicken for 4 minutes.
  37. 37Remove the chicken from the oil.
  38. 38Remove the chicken from the oil.
  39. 39Remove the chicken from the oil.
  40. 40Heat the oil to 170°C and fry the chicken for 30 seconds.
  41. 41Heat the oil to 170°C and fry the chicken for 30 seconds.
  42. 42Heat the oil to 170°C and fry the chicken for 30 seconds.
  43. 43Remove the chicken from the oil.
  44. 44Remove the chicken from the oil.
  45. 45Remove the chicken from the oil.
  46. 46Heat the sauce until it boils.
  47. 47Heat the sauce until it boils.
  48. 48Heat the sauce until it boils.
  49. 49Add the chicken to the boiling sauce and coat it evenly.
  50. 50Add the chicken to the boiling sauce and coat it evenly.
  51. 51Add the chicken to the boiling sauce and coat it evenly.
  52. 52Serve and enjoy!
  53. 53Serve and enjoy!
  54. 54Serve and enjoy!

Ingredients

  • 800 g chicken thighs
  • 800 g chicken thighs
  • 800 g chicken thighs
  • 0.5 tsp ginger powder
  • 0.5 tsp ginger powder
  • 0.5 tsp ginger powder
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 0.5 tbsp chicken stock paste
  • 0.5 tbsp chicken stock paste
  • 0.5 tbsp chicken stock paste
  • 0.5 can beer
  • 0.5 can beer
  • 0.5 can beer
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 4 tbsp ketchup
  • 4 tbsp ketchup
  • 4 tbsp ketchup
  • 4 tbsp Korean chilli paste
  • 4 tbsp Korean chilli paste
  • 4 tbsp Korean chilli paste
  • 1 tbsp low strength chilli powder
  • 1 tbsp low strength chilli powder
  • 1 tbsp low strength chilli powder
  • 1 tbsp light soy
  • 1 tbsp light soy
  • 1 tbsp light soy
  • 1 tbsp chicken stock paste
  • 1 tbsp chicken stock paste
  • 1 tbsp chicken stock paste
  • 1 few drops lemon water
  • 1 few drops lemon water
  • 1 few drops lemon water
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 6 tbsp water
  • 6 tbsp water
  • 6 tbsp water
  • 1 portion plain flour
  • 1 portion plain flour
  • 1 portion plain flour
  • 1 portion rice flour
  • 1 portion rice flour
  • 1 portion rice flour
  • 0.5 portion corn flour
  • 0.5 portion corn flour
  • 0.5 portion corn flour
  • 1 tsp bicarb soda
  • 1 tsp bicarb soda
  • 1 tsp bicarb soda

Equipment

knifebowlspoonwokfrying pan