Crispy Korean fried chicken
The secret to achieving really crispy and juicy Korean fried chicken lies in double-frying—just like chips. The second part of the secret is the perfect glaze with our Kikkoman Teriyaki BBQ Sauce Korean style.
Ingredients
Preparation
Step 1
750 g chicken thigh fillets (cut into 5 cm x 5 cm pieces) – 2 pinch of freshly ground pepper – 3 tbsp finely chopped ginger – 150 g cornflour – 2 tsp baking powder
Season the chicken with ginger and pepper. Mix the cornflour and baking powder, toss the thighs in the mixture, then shake off any excess.
Step 2
1 ½ l vegetable oil for deep-frying
Heat the oil in a large wok to 175 °C. Deep-fry the chicken for 10 minutes until light golden brown. Remove from the oil, turn off the heat, drain the chicken and leave to rest for 10-15 minutes.
Step 3
Heat the oil to 175 °C again and fry the chicken a second time for 10 to 12 minutes until deep golden brown and very crispy.
Step 4
2 red chillies, cut into small rings – 3 tbsp apple cider vinegar – 225 ml Kikkoman Teriyaki BBQ Sauce in Korean Style – 1 tbsp roasted sesame seeds
In a large pan, heat the chilli rings together with the apple cider vinegar and Kikkoman Teriyaki BBQ Sauce Korean style. Bring the teriyaki mixture to boil, then remove from the heat. Add the chicken and toss well until evenly coated in sauce. Sprinkle with the sesame seeds and serve hot.
Tip
Our crispy Korean chicken tastes delicious on its own—or served with kimchi and pickled or fermented vegetables, such as pickled daikon radish. To make this, simply mix equal parts sugar, vinegar and water, and bring to the boil. Season with Kikkoman Soy Sauce, leave to cool, and marinate strips or cubes of radish in it for at least 2 hours.
Recipe-ID: 1651
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750 g chicken thigh fillets (cut into 5 cm x 5 cm pieces) – 2 pinch of freshly ground pepper – 3 tbsp finely chopped ginger – 150 g cornflour – 2 tsp baking powder
Season the chicken with ginger and pepper. Mix the cornflour and baking powder, toss the thighs in the mixture, then shake off any excess.
1 ½ l vegetable oil for deep-frying
Heat the oil in a large wok to 175 °C. Deep-fry the chicken for 10 minutes until light golden brown. Remove from the oil, turn off the heat, drain the chicken and leave to rest for 10-15 minutes.
Heat the oil to 175 °C again and fry the chicken a second time for 10 to 12 minutes until deep golden brown and very crispy.
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