Korean Fried Chicken

With Korean pop culture constantly on the rise, you can use it to your restaurant’s advantage by exploring the country’s popular dishes and flavors. Level up the way you fry chicken for the festive season with this Korean inspired recipe from TasteSetters:


1000g chicken thigh

30g white onion, grated
30ml water
¼ tsp McCormick Iodized Salt
1/8 tsp McCormick Black Pepper Ground
10g garlic, chopped
1Tbsp Lee Kum Kee Sesame Oil

180g cornstarch
120g self rising flour
12g white sugar
½ tsp McCormick Iodized Salt
¼ tsp McCormick Black Pepper Ground
1 ½ cup water, cold
1 cup all purpose flour
1 ½ tsp baking powder
1/8 tsp McCormick Iodized Salt

30g Lee Kum Kee Chili Bean Sauce
10g Gochujang
30g McCormick Sriracha Sauce
70g Lee Kum Kee Hoisin Sauce

Nori wrapper, cut in strips as needed
1Tbsp cashew, roasted and chopped
1/4 tsp black sesame seeds
2Tbsp honey, for drizzle
¼ tsp white sesame seed

1. Marinate the chicken in marinade mixture overnight or not less than 2 hours.
2. In a medium sauce pan, mix all ingredients for the sauce and simmer. Set aside.
3. Prepare the self rising flour and mix the batter mixture in a bowl and dip the chicken and fry.
4. Glaze the cooked chicken in the sauce.
5. Garnish and serve.

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