YouTube Recipe CardStructured by ChefScribe

Korean Fried Chicken

Name: Korean Fried Chicken
Cook time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Boneless Chicken Thighs ((cut into 3 inch long chunks)); 3/4 tsp Salt; 1/2 tsp Crushed Pepper; 1 tsp Grated Garlic; 1 tsp Grated Ginger; 1/2 cup Potato Starch ((Corn starch can also be used but the taste will vary)); 2 tbsp Gochujang Korean Chilli Paste; 1 tsp Mustard Paste; 1.5 tbsp Light Soy Sauce; 2 tbsp Honey; 2 tbsp Brown Sugar; 2 tsp Rice Vinegar; 1 tbsp Sesame Oil; 1 tsp Minced Garlic; 4-5 pieces Red Chillies ((cut and deseeded)); 1-2 tsp White Sesame Seeds

Korean Fried Chicken by Spice Eats — recipe photo

🎥 Extracted from a YouTube cooking video

Original source

Spice Eats on YouTube

15 minuteschickendinnerfriedhigh proteinquick

🎥 Extracted from a YouTube cooking video

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Recipe summary

Korean Fried Chicken from Spice Eats is structured into a clear recipe card with 16 ingredients and 12 step-by-step instructions. It includes Boneless Chicken Thighs ), Crushed Pepper, Grated Garlic and Grated Ginger. Tags: chicken, dinner, fried and high protein. ChefScribe turns the original cooking source into a recipe that is easier to follow, save and print.

Cook time

15 min

Servings

Ingredients

Steps

Source channel

Spice Eats

Ingredients

1 lb Boneless Chicken Thighs ((cut into 3 inch long chunks))
3/4 tsp Salt
1/2 tsp Crushed Pepper
1 tsp Grated Garlic
1 tsp Grated Ginger
1/2 cup Potato Starch ((Corn starch can also be used but the taste will vary))
2 tbsp Gochujang Korean Chilli Paste
1 tsp Mustard Paste
1.5 tbsp Light Soy Sauce
2 tbsp Honey
2 tbsp Brown Sugar
2 tsp Rice Vinegar
1 tbsp Sesame Oil
1 tsp Minced Garlic
4-5 pieces Red Chillies ((cut and deseeded))
1-2 tsp White Sesame Seeds

Method

1
Cut the boneless chicken thighs into 3 inch long chunks.
2
Grate the ginger and garlic to give 1 tsp of each.
3
Finely chop or grate garlic to be used for tempering.
4
Deseed the red chillies and cut them into small pieces.
5
To make the Yangnyeom sauce, mix all the specified sauce ingredients in a bowl and set aside. Mix again just before adding to the wok.
6
Add all the marination ingredients to the chicken, mix and set aside for 15 minutes.
7
Add the potato starch to the marinated chicken pieces and coat them well.
8
Arrange the coated chicken on a plate and heat oil for deep frying.
9
Once the oil is medium hot, drop the coated chicken pieces one by one to avoid crowding the pan.
10
Do not stir for around 30-60 seconds, then stir and fry on medium heat for 4-5 minutes until the color changes.
11
Remove the fried chicken pieces and keep them on a plate. Repeat with the rest of the chicken.
12
Let all the fried chicken pieces rest for 10 minutes.