Korean Fried Chicken

Korean Fried Chicken Recipe 
Take your chicken to Korea with this special but easy recipe. Impress your family by cooking Korean fried chicken with ease using Knorr Liquid Seasoning. 

Tips

You can use flour to cover the marinated chicken before frying to remove excess water from the meat, and in turn, it reduces the amount of oil splatter when frying. 

  • 60 min.
  • 4 People
  • Medium 
  • Budget
Ingredients
  • 1 kilogram assorted chicken pieces (thigh, wings, drumstick)

Brine

  • 2 liters water
  • ¼ cup rock salt
  • 1 cup all-purpose flour

Batter

  • ½ cup kamote starch
  • ½ cup cornstarch
  • ice cold water
  • oil, for deep frying
  • 2 tbsp sesame seeds

Glaze

  • 2 tbsp fish sauce
  • 2 tbsps Knorr Liquid Seasoning
  • 1 tsp grated ginger
  • ½ cup honey
  • 2 tbsp calamansi juice or 1-10g pack Knorr Sinigang Mix Original
Cooking Method

  1. Start by adding the chicken to the brine mixture. In a large bowl, simmer water and salt, simmer until salt dissolves. then submerge chicken in brine water with salt for 3-6 hours. Keep in chiller while brining.

  2. Remove the chicken in brining liquid and let it drip dry.

  3. Sprinkle all-purpose flour on the chicken pieces., to remove excess brine water.

  4. Prepare batter: In a bowl, mix the kamote starch and cornstarch. Mix a little bit of ice cold water enough to make a paste-like consistency.

  5. Fry chicken: Heat your oil and fry your chicken for about 3-4 minutes per side, until nicely browned. Fish out and set aside. Let it cool.

  6. Let's now make the glaze. In a medium pot, mix together the fish sauce, Knorr seasoning, grated ginger, honey, calamansi juice (or Knorr Sinigang Mix), and bring to a boil, let it cool and set it aside.

  7. Toss the fried hicken in the prepared glaze. Sprinkle sesame seeds.

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