Serving Suggestions;
Pair this sweet, sour, and spicy Korean fried chicken with complementary sides:
Steamed Rice: A neutral companion that lets the chicken shine.
Pickled Radish: The tart, crunchy texture contrasts beautifully with the fried chicken.
Kimchi: A traditional Korean side dish that adds spice and acidity.
Green Salad: A light, fresh option to balance the bold flavours.
Storage, Reheating, and Make-Ahead Tips;
Storage: Place leftover chicken in an airtight container and refrigerate for up to 2 days.
Reheating: Reheat in a preheated oven at 180°C (350°F) for 10â12 minutes to restore crispiness. Avoid microwaving, as it makes the batter soggy.
Make-Ahead: You can fry the chicken a day ahead and store it without the sauce. When ready to serve, reheat and toss in freshly prepared sauce.
This sweet, sour, and spicy Korean fried chicken is a masterpiece of flavours and textures. Its bold, vibrant sauce and golden crunch make it an irresistible treat for any occasion.
Whether youâre hosting a party or simply craving something extraordinary, this recipe is sure to impress. Go ahead, give it a try, and bring the taste of Korean street food to your table.Best restaurants near me
Ingredients;
For the Chicken:
1 kg (2.2 lbs) chicken wings or drumettes
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 cup (125g) all-purpose flour
½ cup (60g) cornstarch
1 large egg, lightly beaten
1 cup (240ml) cold water
Vegetable oil â For deep frying, use a neutral oil like canola or sunflower.
For the Sauce:
3 tbsp gochujang (Korean chilli paste)
2 tbsp soy sauce
3 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp grated ginger
1 tbsp brown sugar
1 tsp red pepper flakes (optional)
Garnish:
Sesame seeds
Thinly sliced green onions
