I thought I’d kick off AFF Korea month with this popular street snack. Fried chicken in a gochujang sauce. They’re like buffalo wings Korean style. Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt.
This simple dish can be made with any cuts of chicken to your liking but I always opt for small drummets because they cook faster. And it’s easier to pick them up and eat. But of course if you think frying is too much for you, roasting is always the other option and then toss them in the yummy sauce at the end.
RECIPE FOR KOREAN FRIED CHICKEN
6-8 chicken drummets (or any other parts you like)
1 1/2 cup flour for dusting
Oil for deep frying
1 tablespoon soy sauce
3 tablespoons mirin
2 tablespoons rice vinegar
1 1/2 tablespoon gochujang
3 tablespoons honey
2 teaspoons sesame oil
2 teaspoons fine sugar
3 tablespoons water
1 clove of minced garlic
1. Dry the chicken drummets. Add the salt and pepper to the flour. Put the seasoned flour inside a bag. Add the chicken to the bag. Seal the top and shake them about to coat all the chicken pieces with the flour.
2. Heat oil in a deep wok, I did the 2 steps frying method. First fry at a rather low frying temp for about 20 mins or so.
3. Take out the drummets on a rack. Heat up the oil to a hot temp. Put the chicken back in again and fry for 2 to 3 mins till you have that crunchy exterior.
4. Take a shallow frying pan on medium heat. Mix all the ingredients for the sauce together. Pour it into the pan and let it cook and reduce till you have a syrupy consistency. Taste and adjust the saltiness, sweetness, spiciness or sourness.
5. Once you’re happy with the sauce, toss in the fried chicken and coat with the sauce.
6. Dish it out, garnish with sesame seeds and spring onions.
7. Eat while still warm.
(you can opt to roast the chicken rather than fry)