- Gluten-Free
- Feeds 4
For this recipe, the chicken marinade at least for 24hrs before.
Ingredients
Korean Fried Chicken:
- 12 Chicken wings
- Buttermilk (buy or follow our instructions to make your own)
- 3 Eggs
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2-4 Tbsp Korean Hot Sauce or Thanatos Korean Hot Sauce
- 2 Tbsp Korean chilli flakes
- Oil for frying
- 1 Cup gluten-free rice flour
- ½ Cup gluten-free tapioca flour
- ½ Cup gluten-free cornflour
- 1 Tsp gluten-free baking powder
- Salt & pepper seasoning
Korean Sweet Glaze Wing Sauce Ingredients:
- 6 tbsp Sweet gluten-free soy sauce
- 2 tbsp gluten-free soy sauce
- 1 tbsp minced garlic
- 1 tbsp minced Ginger
- 2 tbsp white sugar
- 1 tbsp water
- 1-3 tbsp Korean Hot Sauce or Thanatos Korean Hot Sauce (add to your heat level)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 3 tbsp rice vinegar
- 2 tsp vegetable oil
- 1 tsp Korean chilli flakes
Garnish:
- Pickled red onion (optional)
- Fresh coriander
- Spring onion
Instructions Korean Fried Chicken Batter:
First make your buttermilk, if making it yourself, add 1 Tbsp white vinegar/lemon juice to 1 cup of milk and then gently stir and let it sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
Now, in a large bowl mix buttermilk, eggs, gochujang, minced garlic, minced ginger, 2-4 Tbsp Korean Hot Sauce and Korean chilli flakes.
Now, pat your chicken thigh dry with paper towel and then simply pop it into the buttermilk mixture and leave in the fridge for at least 4 hours but personally 24hrs is best!
Korean Sweet Glaze Wing Sauce:
Get a small pan and add, all Korean sweet glaze wing sauce ingredients. Mix and bring to boil. Then simmer for about 3-4 minutes. Turn off heat and set aside.
Instructions Fried Korean Chicken:
Fill a deep pan or wok with oil and slowly heat to 190 C.
Next, mix 1 tbsp Korean chilli flakes, 1 cup gluten-free rice flour, ½ cup gluten-free tapioca flour, ½ cup gluten-free cornflour, 1 tsp gluten-free baking powder and season with salt & pepper.
Next, remove the chicken thigh from the buttermilk mixture and pop it in the flour mixture. With your hands work the flour mixture into the chicken. Get a tray and line with baking paper and pop the chicken onto the tray.
Deep fry until cooked and golden brown (around 8 minutes) then dry off excess oil on paper towel.
Now pop the chicken wings into the glaze wing sauce or pour over and garnish with coriander, spring onion Korean hot sauce and pickled red onion and ENJOY!