korean fried chicken with gochugang sauce
This is also great with wings. Super sweet and spicy sauce and crunchy chicken. What a great combination.
prep time
8 Hr
cook time
10 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- 8 - chicken drumsticks
- 10 cups water
- 1/2 cup salt
- - oil for frying
- DREDGE
- 1 cup cornstarch
- 2 teaspoons baking powder
- TEMPURA BATTER
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 1/4 cups flour
- 12 ounces can lite beer
- GOCHUGANG SAUCE
- 1/4 cup gochugang paste
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup brown sugar
- 2 tablespoons toasted sesame oil
- 6 cloves garlic minced
- 1 tablespoon fresh ginger grated
How To Make korean fried chicken with gochugang sauce
-
Step 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.
-
Step 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.
-
Step 3Mix the Gochugang sauce ingredients together and serve with the chicken for dipping.
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