🌶Save this recipe🌶 Korean Fried Chicken
This is modified from the OG recipe you can find at My Korean Kitchen (link below) so credit always to the authentic creators! We prefer the garlic in the marinade instead of in the sauce and we have made the sauce gluten free for our coeliac family and friends. Don’t be fooled by the gluten free tag, it does not make this recipe healthier… it makes it suitable for those who cannot eat gluten!
1.5kg boneless chicken thigh
2 Tbsp rice wine
2 tsp minced ginger
1 tsp fine sea salt
1/2 tsp ground black pepper
1 cup potato starch
2 tbspn chopped garlic
Some cooking oil for deep frying (We rice bran oil)
KOREAN FRIED CHICKEN SAUCE
3 Tbsp gluten free tomato sauce (I like rosella brand)
2 Tbsp gochujang (Korean chilli paste)
1/4 cup honey
1/4 cup brown sugar
2 Tbsp tamari
1 Tbsp sesame oil
Marinade the chicken in the ingredients listed above (not in the potato starch!) at least 2 hours, preferably overnight.
Remove chicken from fridge, dust in the potato starch and fry in batches as per the instructions at step 2 found here: https://mykoreankitchen.com/korean-fried-chicken/
If you try it, let me know. It’s so worth the effort!
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