A quick and easy recipe for Korean style fried chicken with a crispy coating, perfect for a late-night snack.
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In a bowl, combine the diced chicken with ginger garlic paste, chili powder, salt, and soy sauce. Mix well and let it marinate for about 10 minutes.
In another bowl, mix the maida/AP flour, corn flour, salt, and chili powder for the breading.
Heat oil in a pan over medium heat.
Coat the marinated chicken pieces in the breading mixture.
Fry the coated chicken pieces in the hot oil until golden brown and crispy.
Remove the chicken from the oil and drain on paper towels.
For extra crispiness, let the breaded chicken rest for a few minutes before frying.
You can adjust the amount of chili powder according to your spice preference.
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well for this recipe and will cook faster.
What can I serve with Korean fried chicken?
Korean fried chicken pairs well with pickled vegetables, rice, or a fresh salad.
How can I make this recipe gluten-free?
You can substitute the maida/AP flour with a gluten-free flour blend.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken at a high temperature for a healthier option, but it may not be as crispy.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
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