Korean Fried Chicken

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  • 3 pieces chicken wings

Mixture A

  • 40 g CAP BINTANG Wheat Starch
  • 40 g all-purpose flour
  • 2 units fresh eggs (size A)
  • 8 g salt
  • 3 g chili powder
  • 3 g garlic powder

Mixture B – Coating flour

  • 60 g ERAWAN BRAND Blended Rice Flour
  • 40 g all-purpose flour

Mixture C – Gochujang coating

  • 30 g gochujang
  • 20 g chopped garlice
  • 10 g toasted sesame
  • 45 g honey

To frying

  • 1 litre vegetable oil

Cooking Method

Fried wings instruction

  • Mix all the mixture A together.
  • Add the prepared chicken wings and massage the chicken for 5 minutes.
  • Preheat the frying oil until 150 degrees Celsius.
  • Remove the marinated chicken and coat it with a thin layer of coating flour.
  • Fry until it’s lightly coloured and rest it on a wire rack. Rest for 5 minutes
  • Drop it again into the hot oil and fry until it’s golden brown, remove and leave it on a kitchen towel to absorb the excess oil.

Gochujang coating instruction

  • In a saucepan, add in honey, gochujang and chopped garlic.
  • Heat it gently until the excess water has evaporated. Add the chicken wings in and try to coat the chicken wings evenly. Sprinkle the toasted sesame on top of the coated wings and serve.