Korean Fried Chicken
Crispy and flavorful Korean-style fried chicken with a spicy glaze and fresh cucumber salad.
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- •.5 big Chickencut into pieces
- •4-5 tablespoons Cornflourfor coating
- •0.5 teaspoon Black pepper
- •2 tablespoons Gingerminced
- •6 cloves Garlicminced
- •3 Dried chiliesseeds removed, chopped
- •120 ml Rice syrup
- •120 ml Soy sauce
- •1 tablespoon Brown sugar
- •1 tablespoon Rice wine vinegar
- •1 tablespoon Mustard
- •50 g Peanutsroasted and chopped
- •2 tablespoons Sesame seeds
- •1 count Cucumbersliced
- •1 count Limezest and juice
- •1 bunch Mintchopped
- •1 teaspoon Fish sauce
- 1
Cut the chicken into pieces, including wings and thighs.
10 min
- 2
Mix cornflour, black pepper, and minced ginger. Coat chicken pieces with the mixture.
5 min
- 3
Fry the chicken pieces in hot oil until crispy, about 8 minutes per batch.
8 min
- 4
Prepare the sauce by sautéing minced garlic and chopped dried chilies in a few tablespoons of frying oil until fragrant.
5 min
- 5
Add rice syrup, soy sauce, brown sugar, rice wine vinegar, and mustard to the garlic and chili mixture. Stir until combined.
5 min
- 6
Roast peanuts and chop them along with sesame seeds for garnish.
5 min
- 7
Prepare cucumber salad with sliced cucumber, lime zest, lime juice, mint, and fish sauce.
5 min
- 8
Coat fried chicken with the prepared sauce and garnish with peanuts and sesame seeds. Serve with cucumber salad.
5 min
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