Korean Fried Chicken

We often ask what makes Korean Fried Chicken so good! The secret is double frying! Double frying makes the chicken extra crispy and even after you coat it with the delicious sauce, it is still able to stay crispy for a good amount of time. For our take on the ultimate korean fried chicken, we took little elements of different styles of korean fried chicken like garlic, soy sauce, rice syrup, dried chillies and honey mustard. Creating this amazing sweet, savoury and sticky sauce to coat over the crispy fried chicken. Perfect to wash down with an ice cold beer, doesn’t mean we are stuck at home we can’t enjoy life!
We encourage everyone to stay at home and cook more! Those who don’t know how to cook, start learning! And those that are already home cooks, it’s time for you to become master chefs!

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Adjust Servings
800g chicken thighs/drumsticks
salt & pepper to taste
1tbsp grated garlic
1tbsp grated ginger
2tbsp buttermilk
8tbsp potato starch
2tbsp cornstarch
1tsp baking soda
1tbsp Oil
3tbsp minced garlic
2cups dried chilli (cut into small pieces)
¼cup soya sauce
½cup rice syrup
1tbsp honey mustard
1tbsp vinegar
1tbsp brown sugar



Marinate chicken with grated ginger, grated garlic, salt, pepper & cooking cream, mix well and set aside for 30 mins.
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In a mixing bowl, combine cornstarch, potato starch & baking soda
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Coat chicken meat evenly with flour mixture
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In a deep pot, heat up oil for frying.
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Deep fry chicken for 3-4 minutes. Remove and drain. Deep fry chicken in batches.
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Deep fry chicken once more for 3-4 minutes or until cooked. Double frying makes it even crispier.
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In a wok, drizzle a little oil, stir fry minced garlic till fragrant. Add in the dried chilli and continue to stir fry.
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Add soya sauce, rice syrup, vinegar, honey mustard, mix well.
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Finally add in brown sugar and stir until well combined. Bring to boil.
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Toss the fried chicken into the sauce and mix to coat evenly.
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Dish up and sprinkle with sesame seeds. Serve hot.
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