Grammy's Kitchen · Fried Chicken · Korean Fried Chicken
One of 60 fried chicken recipes we measured
from www.chilipeppermadness.com
4 cooks on www.chilipeppermadness.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 3% |
| egg | 0% | 0% |
| liquid | 0% | 4% |
| salt | 1% | 0% |
| aromatics | 2% | 0% |
| sweetener | 6% | 0% |
| fat | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds chicken legs & chicken thighs (bone in or boneless (I used bone in for this recipe)) |
| 30 g | 2 tablespoons rice vinegar |
| 4 g | 2 teaspoons ginger powder (or use fresh chopped ginger) |
| 6 g | 2 teaspoons garlic powder (or use fresh garlic) |
| 1 teaspoon spicy red chili flakes | |
| 6 g | 1 teaspoon sea salt |
| 1 g | 1/2 teaspoon black pepper |
| 154 g | 1 cup corn starch (or use 1/2 cup corn starch + 1/2 up flour) |
| 584 g | 4 cups peanut oil for frying (canola oil is good, or vegetable oil) |
| 46 g | 3 tablespoons tomato sauce (you can use ketchup if you’d like) |
| 3 tablespoons gochujang (sub in sriracha if needed) | |
| 42 g | 2 tablespoons honey |
| 27 g | 2 tablespoons brown sugar (or more to taste) |
| 32 g | 2 tablespoons soy sauce |
| 30 g | 2 tablespoons rice vinegar |
| 17 g | 2 tablespoons minced garlic (use powder for a smoother sauce) |
| 6 g | 1 tablespoon minced ginger (use powder for a smoother sauce) |
| 14 g | 1 tablespoon sesame oil |
| 1 tablespoons spicy chili flakes | |
| FOR SERVING | |
| Fresh chopped herbs (spicy chili flakes, sesame seeds) |
Method: 8 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had already made this recipe, some time ago... t'was OK... But I think I had been lazy, with regard to compliance with measures. This time I was very scrupulous with your recipe and ...LOVED it! Excellent!! this crispy chicken is awesome and the sauce is del” — a cook, 5.0★
“I was so excited to try this. I finally did. The sauce is great. the oil temp was a 350. The chicken wouldn't cook through until the skin was very dark even though the temp was correct at still beeding. I checked the temperture in different parts of the chick” — a cook, 4.0★