Crispy Fried Chicken with Korean Sauce

Fried chicken makes everything better BUT perfect with the blend of korean sauce (best way to cover dry or over cooked chicken). Asian dishes pack a punch of flavour without mixing many ingredients. Best eaten as snacks or with rice as the main dish.

All You Need 

  • 12 chicken drumettes (Cauliflower or tofu for vegan peeps) 
  • Oil for frying 
  • Sesame seed

For Batter 

  • ½ cup cornstarch 
  • ½ cup flour 
  • 2 teaspoon salt 
  • 1 cup water 

For Sauce

  • Soy sauce – 2 tablespoon  
  • Gochujang – 2 tablespoon 
  • Sugar – 2 tablespoon 
  • Sesame oil – 1 tablespoon
  • Garlic – 3 cloves, minced 
  • Grated Ginger – 1 tablespoon
  • 2 bird eye chilli 
  • Water – 4 tablespoon


  1. Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
  2. Heat the oil in a deep pot to medium heat. 
  3. Dip each piece of chicken into the slurry flour mixture, then roll into the flour mixture. Repeat with all of the chicken pieces.
  4. Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
  5. While the chicken is cooking, use a small pan to grill the garlic, ginger and chilli mix. 
  6. Upon browning add , gochujang paste, sugar, soy sauce and sesame oil until smooth. Add the water for even mixing
  7. Bring to a simmer over medium heat and cook for 1-2 minutes or until sugar is dissolved.
  8. Pour the sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve.

Gochujang Sauce Series
Kimchi Fried Rice

Budae Jjigae @ Army Stew

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