The hubs and I love Korean fried chicken so much and we missed having it that each time we traveled to other states of USA we will definitely look for it in the Korean restaurants. He has been persuading me to make it at home for the longest time but I was not inclined to do it as I don’t like frying and the aftermath of a greasy kitchen. However, I recently discovered a healthy and yet clean method of making this dish. Finally, I have it a go on the last day of the lunar Chinese New Year . Verdict : the hubs said it passed with flying colors. So here it is my very own version of Korean fried chicken.
1 pound chicken drumlets and wings
3 tablespoons rice flour
Dash of white pepper
1 tablespoon of sesame oil
1 tablespoon canola oil
For the sauce
1 tablespoon sesame seeds
1/2 cup corn syrup
1 tablespoon vinegar
1 tablespoon Gochujang paste (Korean hot pepper paste )
2 tablespoons honey
2 tablespoons hot water
- Mix chicken with sesame oil and pepper . Set aside for 15 mins.
- Pour rice flour in a bowl.
- Dip chicken one by one in the bowl of rice flour ensuring it is coating all over.
- Bake chicken in preheated oven at 420F for 45 mins or until chicken skin turns brown and crispy.
- To make the sticky sauce:
- Heat a large non-stick skillet over medium heat. Add 2 tablespoons canola oil.
- Add corn syrup, vinegar, and gochuchang paste. Stir with a wooden spoon and let it bubble for a few minutes.
- Add hot water and let it boil for few minutes.
- Add the honey and continue stirring. Remove from the heat. Set aside.
6.Add the hot chicken and mix well to coat.
7. Dish chicken out to platter and sprinkle sesame seeds . Enjoy!