Korean fried chicken – A recipe for crispy Korean fried chicken with homemade sweet chili sauce. Korean fried chicken is deep-fried chicken in a crispy batter, which is tossed with a strong and sweet, sweet chili sauce.
The sauce in which the deep-fried chicken is tossed is made with e.g. gochujang, fermented chili paste that can be bought in well-stocked supermarkets or in Asian supermarkets. You can also use chili oil paste, e.g. the one from Chum Chum.
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Sweet chili sauce
2 cloves of garlic, pressed
2 tbsp. olive oil
3 tbsp. soy sauce
2 tbsp. chili paste, e.g., gochujang
2 tbsp. honey
1 tbsp. rice vinegar
3 tbsp. brown sugar
2 tbsp. ketchup
75 all-purpose flour
1 1/2 tsp. baking powder
200 ml ice-cold water
600 g chicken breast
125 g cornstarch
3 tsp. garlic powder
1 tsp. salt
1 tsp. dried chili flakes
1 L frying oil
Sweet chili sauce
Sauté the garlic in olive oil in a small pan. Add the other ingredients and let it boil to a thick sauce. Set the sauce aside.
Whisk the ingredients together so they form a thin batter.
Cut the chicken into medium pieces.
Mix the cornstarch, garlic powder, salt, and chili flakes together. Fold the chicken into the mixture. Fold the chicken in the batter just when the oil is ready.
Heat the oil to 180 C in a pot. Fry the chicken a little at a time in the oil for about 7 minutes or until the chicken is cooked through.
Pour the sauce over the chicken and serve with spring onions and sesame seeds. Enjoy!