Korean Fried Chicken with Spicy Sauce

Ingredients

• 500 g Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 0.5 tsp Salt (regular table salt)
• 0.125 tsp Garlic Powder (can substitute with 1 clove fresh minced garlic)
• a pinch Black Pepper (ground)
• 100 g All-Purpose Flour (sifted)
• 50 g Cornstarch (also called cornflour)
• 0.5 tsp Baking Powder (optional; can skip if unavailable)
• 0.25 tsp Garlic Powder (for coating)
• a pinch Salt (for coating)
• 120 ml Water (room temperature)
• 2 L Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
• 100 g Chinsu Chili Sauce (Korean hot sauce brand; gives heat and color)
• 50 g Ketchup
• 7 g Soy Sauce (light soy sauce preferred)
• 15 g Granulated Sugar
• 2 Garlic Cloves (minced)
• 1 tsp Sesame Seeds (toasted)
• 2 stalks Green Onions (sliced for garnish)

Instructions

1. Marinate the Chicken

   Combine the chicken pieces with ½ tsp salt, ⅛ tsp garlic powder, and a pinch of black pepper in a bowl. Mix well and let it rest for 30 minutes.

   Time: PT30M

2. Prepare the Batter

   In a separate mixing bowl whisk together 100 g all‑purpose flour, 50 g cornstarch, ½ tsp baking powder (optional), ¼ tsp garlic powder, a pinch of salt, 1 egg, and 120 ml water until smooth.

   Time: PT5M

3. Heat Oil for First Fry

   Pour enough vegetable oil into the deep‑frying pan to submerge the chicken. Heat over medium heat until the oil reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. First Fry (Par‑Cook)

   Add the marinated chicken pieces to the batter, coat them, and gently lower them into the hot oil. Fry for about 5 minutes until the pieces turn pale yellow and are just cooked through.

   Time: PT5M

   Temperature: 350°F

5. Cool the Chicken

   Remove the fried chicken with tongs and place on a wire rack or paper‑towel‑lined plate. Let it rest for 15 minutes to allow steam to escape.

   Time: PT15M

6. Heat Oil for Second Fry

   Raise the oil temperature to high, about 375°F (190°C), and let it heat for 5 minutes.

   Time: PT5M

   Temperature: 375°F

7. Second Fry (Crisp)

   Return the cooled chicken pieces to the hot oil and fry for 2–3 minutes until they turn deep golden and crispy.

   Time: PT3M

   Temperature: 375°F

8. Make the Spicy Sauce

   In a small skillet, heat 1 tsp oil over medium heat. Add the minced garlic and sauté for 2 minutes until fragrant. Add 100 g Chinsu chili sauce, 50 g ketchup, 7 g soy sauce, and 15 g sugar. Stir and bring to a gentle boil, cooking 3 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: 350°F

9. Coat the Chicken

   Turn off the heat. Add the twice‑fried chicken to the skillet and toss quickly until each piece is evenly coated with a thin layer of sauce.

   Time: PT2M

10. Garnish and Serve

    Transfer the coated chicken to a serving plate. Sprinkle toasted sesame seeds and sliced green onions on top. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

360

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g