Korean Fried Chicken

Crispy and crunchy fried chicken coated in a fiery and spicy sauce! This Korean Fried Chicken will blow you away!

Korean cuisine is having its time in the limelight right now, and I couldn’t be happier. Whether it’s a simple plate of Kimchi Fried Rice or a comforting bowl of Kimchi Jjigae, I savour every mouthful. And because fried chicken is among one of my (many) favourite foods in the world, Korean Fried Chicken is simply irresistible.

• 700 g (1.5 lb) chicken breast or thigh fillets
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked white pepper
• 2 tablespoons soy sauce
• 1 tablespoon Chinese shaoxing wine
• 1 egg white

• 300 g (2 cups) plain flour (all-purpose flour)
• vegetable oil for shallow frying

• 125 ml (1/2 cup) soy sauce
• 4 tablespoons gochujang
• 80 g (1/2 cup) light brown sugar
• 3–4 tablespoons honey, or to taste
• 4 tablespoons garlic, finely chopped

• spring onions (scallions), finely chopped
• toasted sesame seeds, for sprinkling
• Steamed Jasmine Rice