Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g boneless, skinless chicken thighs or drumettes/wings; 1 tsp salt; 0.5 tsp black pepper; 100 g cornflour (for coating chicken); 1-1.5 L oil for deep frying (e.g., canola, vegetable); 20 g fresh ginger, peeled; 3 cloves garlic; 30 g soy sauce; 30 g gochujang (Korean chili paste); 30 g honey; 20 g brown sugar; 15 g rice vinegar; 10 g sesame oil; 10 g water; 5 g cornflour (for thickening sauce); 1 tbsp toasted sesame seeds (for garnish); 2 spring onions, sliced (for garnish)

Thermomix recipe: Korean Fried Chicken. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

800 g boneless, skinless chicken thighs or drumettes/wings
1 tsp salt
0.5 tsp black pepper
100 g cornflour (for coating chicken)
1-1.5 L oil for deep frying (e.g., canola, vegetable)
20 g fresh ginger, peeled
3 cloves garlic
30 g soy sauce
30 g gochujang (Korean chili paste)
30 g honey
20 g brown sugar
15 g rice vinegar
10 g sesame oil
10 g water
5 g cornflour (for thickening sauce)
1 tbsp toasted sesame seeds (for garnish)
2 spring onions, sliced (for garnish)

Instructions

Cut chicken thighs into bite-sized pieces if using. Pat chicken thoroughly dry with paper towels. Season with 1 tsp salt and 0.5 tsp black pepper.
Place 100 g cornflour in a large bowl. Add the seasoned chicken pieces and toss until evenly coated. Shake off any excess flour.
**Prepare Deep Frying Setup (Non-Thermomix):** Heat 1-1.5 L oil in a large, heavy-bottomed pot or deep fryer to 170°C. Ensure the pot is no more than half full to prevent overflow.
**Deep Fry the Chicken (First Fry - Non-Thermomix):** Carefully add chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes, or until lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack set over a baking tray to drain.
**Deep Fry the Chicken (Second Fry - Non-Thermomix):** Increase oil temperature to 185°C. Return all the chicken to the hot oil and fry for another 2-3 minutes, until deeply golden and crispy. Remove and drain again.
Place 20 g ginger and 3 cloves garlic into the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
Add 30 g soy sauce, 30 g gochujang, 30 g honey, 20 g brown sugar, 15 g rice vinegar, 10 g sesame oil, and 10 g water to the bowl. Cook 8 min / 95°C / Speed 2 (Reverse).
Add 5 g cornflour to the sauce in the bowl. Cook 2 min / 95°C / Speed 2 (Reverse) until the sauce has thickened slightly.
Transfer the deep-fried chicken to a large mixing bowl. Pour the hot sauce over the chicken and toss gently until all pieces are evenly coated.
Garnish with 1 tbsp toasted sesame seeds and 2 sliced spring onions. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.