AuthoradminCategoryAsian Recipes, Chicken Recipes, Korean
Crispy Batter
½ cup all-purpose flour
½ cup cornstarch (or potato starch for extra crunch)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
¾ cup cold water (or sparkling water for extra crispiness)
Sweet & Spicy Korean Sauce
3 tbsp ketchup
2 tbsp gochujang (Korean chili paste)
¼ cup honey
¼ cup brown sugar
2 tbsp soy sauce
2 tbsp chopped garlic
1 tbsp sesame oil
Sesame seeds (for garnish)
Crispy Batter
1
Mix the flour, starch, salt, pepper, and garlic powder in a bowl.
Gradually add the cold water and stir until you get a smooth batter, slightly thick—like heavy cream.
Dip each piece of chicken into the batter, coating it well.
Fry in hot oil (about 175°C / 350°F) until golden and crispy.
For extra crunch, fry the chicken twice: let it rest after the first fry, then fry again for 2–3 minutes.
Sweet & Spicy Korean Sauce
2
Heat the ingredients gently in a pan until the sugar dissolves and the sauce thickens slightly. Toss the freshly fried chicken in the warm sauce, then sprinkle with sesame seeds for that final touch.
Ingredients
Crispy Batter
½ cup all-purpose flour
½ cup cornstarch (or potato starch for extra crunch)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
¾ cup cold water (or sparkling water for extra crispiness)
Sweet & Spicy Korean Sauce
3 tbsp ketchup
2 tbsp gochujang (Korean chili paste)
¼ cup honey
¼ cup brown sugar
2 tbsp soy sauce
2 tbsp chopped garlic
1 tbsp sesame oil
Sesame seeds (for garnish)
