Korean Fried Chicken
29 ingredients · from Nick's Kitchen
Ingredients
- 2-inch chunks Boneless, skinless chicken thighs
- for marinade Rice wine or apple juice and rice vinegar
- smashed Garlic cloves
- a bit Freshly grated ginger
- a little Salt
- a little Pepper
- for pickling Daikon radish
- medium pot amount Water
- for pickling Rice wine vinegar
- for pickling Sugar
- for pickling Salt
- for yangnyeom sauce Gochujang (Korean fermented red chili paste)
- for yangnyeom sauce Sugar
- for yangnyeom sauce Rice syrup
- for yangnyeom sauce Ketchup
- for yangnyeom sauce Soy sauce
- for yangnyeom sauce Minced garlic
- for yangnyeom sauce Rice vinegar
- for yangnyeom sauce Gochugaru (Korean red pepper chili flakes)
- for yangnyeom sauce Toasted sesame oil
- for soy garlic sauce Toasted sesame oil
- for soy garlic sauce Minced garlic
- for soy garlic sauce Soy sauce
- for soy garlic sauce Sugar
- for soy garlic sauce Rice syrup
- a little splash for soy garlic sauce Mirin
- for dredging Potato starch
- chopped, for garnish Green onions
- for garnish Toasted sesame seeds
Method
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Watch the original: “Korean Fried Chicken” by Nick's Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.