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Korean Fried Chicken

Julia Moskin
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

1

small yellow onion, coarsely grated

2 cloves

garlic, minced

1/2 tsp

salt, plus more for coating

1/4 tsp

black pepper, plus more for coating

8

to 10 boneless, skinless chicken thighs, quartered, or 24 wings

3 tbsp

Korean chili paste (gojuchang)

3 tbsp

ketchup

1/4 cup

sugar

2 tbsp

toasted sesame seeds, more for garnish

Juice of 1/2 lemon

Oil for deep frying

1/2 cup

all-purpose flour

2/3 cup

cornstarch