Korean Fried Chicken 🍗 Ultra crispy Korean fried chicken coated in a sweet, spicy honey gochujang sauce. Served with a creamy homemade ranch dipping sauce. Ingredients Chicken : • 550 g boneless chicken, cut into bite-sized pieces • ⁠3 tbsp whole milk • ⁠1½ tbsp minced garlic • ⁠1 tsp grated ginger • ⁠¾ tsp salt • ⁠1 tsp chicken bouillon powder • ⁠1 tsp black pepper • ⁠45 g all-purpose flour • ⁠45 g cornstarch • ⁠100 g rice flour • ⁠150 ml ice-cold water (add a little more if needed) Honey Gochujang Sauce : • 80 g honey • ⁠25 g chili sauce or ketchup • ⁠25 g gochujang • ⁠15 g soy sauce • ⁠20 g minced garlic • ⁠15 g brown sugar Ranch Sauce : - 40 g mayonnaise - ⁠60 g sour cream or Greek yogurt - ⁠10 g milk - ⁠1 tbsp sugar - ⁠½ tsp garlic powder - ⁠Dried parsley, to taste Instructions 1. In a bowl, combine the chicken, milk, garlic, and ginger. Add the salt, chicken bouillon powder, and black pepper, then mix well. 2. Add the all-purpose flour, cornstarch, rice flour, and ice-cold water. Mix until every piece of chicken is evenly coated. If the batter is too thick, add a little more ice-cold water. Refrigerate for 30–60 minutes 3. Heat the oil to 170°C . Fry the chicken until light golden and cooked through. Remove and let it rest for 5 minutes 4. ⁠Increase the oil temperature to 185°C. Fry again until deep golden brown and extra crispy. Drain on a wire rack. 5. ⁠To make the Honey Gochujang Sauce, combine all the ingredients in a saucepan. Cook over low heat, stirring until slightly thickened. Toss the fried chicken until evenly coated. 6. ⁠To make the Ranch Sauce, mix all the ingredients until smooth. Serve as a dipping sauce. Tips ✨ - Use ice-cold water for a crispier coating. - ⁠Don't overcrowd the pan while frying. - ⁠Double frying makes the chicken extra crispy. - ⁠Toss the chicken with the sauce just before serving to keep it crispy. - ⁠Serve immediately while hot. #koreanfriedchicken #koreanchicken #friedchicken #EasyRecipe - @yusancrumbs