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Korean Fried Chicken | Crispy & Sweet-Spicy
(0)
35 min
Under an hour
Knuspr-Küche
Authentisches koreanisches Streetfood: Knusprig doppelt frittierte Hähnchenhappen, umhüllt von einer intensiv-würzigen, süß-scharfen Gochujang-Knoblauch-Glasur. Verfeinert mit geröstetem Sesam und frischen Lauchzwiebeln für das ultimative Geschmackserlebnis.
Ingredients
Preparation method
Preparation & Marinating
Cut the chicken breast filet into bite-sized pieces of approx. 3 cm. Finely grate the garlic and ginger. Combine the meat with the soy sauce, grated garlic, and ginger in a bowl and let marinate for at least 15 minutes.
In a shallow dish, mix the cornstarch with the wheat flour. Thoroughly coat the marinated chicken pieces in the mixture so that each piece is evenly covered with the coating all around.
Preparing the Glaze
For the Yangnyeom glaze, mix the gochujang chili paste, tomato ketchup, liquid honey, rice vinegar, and sesame oil in a small pan or saucepan. Gently simmer over medium heat for about 2–3 minutes until the sauce slightly thickens and becomes glossy. Remove from heat.
Chef's tip
The secret to maximum crunchiness is double frying: the first round cooks the meat through until juicy, while the second round draws out the remaining moisture from the coating, making it extremely crispy.
For a milder heat, the amount of gochujang can be slightly reduced and balanced with a bit more ketchup or honey.
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