Pre-Sauce Ingredients
- Boneless chicken thighs (other types can work) – 500-600 grams
- Frying powder(chicken mix powder, 치킨가루 or 부침가루) – 1.5 cups
- COLD water – 1.5 cups
- Salt – 1 teaspoon
- Black pepper
- Minced garlic – 1/2 tablespoon
- Vinegar(any type of white wine vinegar)
- (optional) diced carrots, green onions, and sesame seeds to garnish
- (optional) cooked rice to put the fried chicken on
Note from original author: “Unfortunately, the chicken powder that I used is only available in Korea. However, you can use any chicken powder from other brands. If you want to use a Korean brand, I suggest one from ‘Beksul(백설)’.”
Sauce Ingredients
- Korean chili paste (gochujang, 고추장) – 1 tablespoon
- Ketchup – 5 tablespoons
- Regular Soy sauce (양조간장) – 2 tablespoons
- Chili pepper flakes (gochugaru, 고춧가루) – 1 tablespoon
- Sugar – 4 tablespoons
- Minced garlic – 1 tablespoon
- Starch/Corn syrup – 4 tablespoons – If you don’t have starch/corn syrup, I recommend you to put a little more sugar to make it sweeter and stickier.
Make the sauce
- Just mix the ingredients for the sauce
Prepare the chicken
- Cut the chicken about 600 grams into easy-to-eat sizes and put them in a bowl.
- Add 1 teaspoon of salt, some black pepper and 1/2 tablespoon of minced garlic to season.
- Put 1 teaspoon of vinegar to get rid of unpleasant smell of chicken. Let’s massage it gently.
- Microwave it for about 30 to 60 seconds. Just be careful not to cook the surface of the chicken.
Make batter and fry
- Make it 1 to 1 ratio, powder and water. Start with about 1.5 cups of powder and cold water. The amount of batter depends on the amount of chicken you have.
- Dip the chicken into the batter.
- Get a big/wide container with a lid (if possible). Pour a layer of frying powder and put the chicken on top. Add some more powder if needed. Keep gaps between chicken to prevent sticking.
- Put the lid on, and shake! When you’re done, the battered chicken should be evenly coated in powder.
- Deep fry in oil of your choice. Cook chicken center to 165°F. Should be a gentle golden brown.
- (optional) double fry on medium heat
Now cook in the sauce
- Pour your sauce into a sauce pan, heat until it starts bubbling
- Put your chicken into the pan and slowly mix until the chicken is evenly coated in sauce
- (optional) Put the chicken on cooked rice. Add carrots, onions, and sesame seeds to garnish.
- Donefreakinlishous