korean fried chicken with gochugang sauce
This is also great with wings. Super sweet and spicy sauce and crunchy chicken. What a great combination.
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yield
4 serving(s)
prep time
8 Hr
cook time
10 Min
method
Deep Fry
Ingredients For korean fried chicken with gochugang sauce
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8chicken drumsticks
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10 cwater
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1/2 csalt
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oil for frying
- DREDGE
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1 ccornstarch
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2 tspbaking powder
- TEMPURA BATTER
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1/2 ccornstarch
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1 tspbaking powder
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1 1/4 cflour
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12 ozcan lite beer
- GOCHUGANG SAUCE
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1/4 cgochugang paste
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1/4 csoy sauce
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1/4 crice vinegar
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1/2 cbrown sugar
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2 Tbsptoasted sesame oil
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6 clovegarlic minced
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1 Tbspfresh ginger grated
How To Make korean fried chicken with gochugang sauce
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1Mix the water with the salt and add the chicken pieces. Let sit in the brine in fridge for at least 8 hours or overnight. Remove from the brine and pat dry.
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2Mix the dredge ingredients together in a shallow dish. Mix the tempura batter together in a separate shallow dish.Bring oil to 350 degrees in either a deep fryer or on top stove with thermometer. Dredge the chicken in the dredge mix shaking off excess then dip in the tempura batter and deep fry 5 to 7 minutes. Do this in batches placing the chicken on a paper lined tray to drain.
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3Mix the Gochugang sauce ingredients together and serve with the chicken for dipping.
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