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Combine chicken, ginger, garlic, salt, black pepper and rice wine in a large mixing bowl. Marinate for 30 minutes to 1 hour.
Preheat frying oil to 350°FIn a large mixing bowl, whisk 1 1/4 cup Korean fried chicken mix and 1 cup cold water until there’s no clumps. Another large mixing bowl, add 2 cups Korean fried chicken mix. Dip marinated chicken into batter, coat evenly then place in dry Korean fried chicken mix, coat well. Shake excess off. You can do this in a plastic bag, but I prefer to do one by one as it goes.
Carefully place chicken in preheated frying oil. Fry chicken 10 to 15 minutes, depending on size of chicken. Remove chicken from hot oil and place on a baking pan lined with a cooling rack. Do batches as needed.
When first frying is done, increase frying oil temperature to 375°F. Add all fried chicken for double fry. Fry chicken until golden brown and crispy, about 2 to 3 minutes. Remove double fried chicken from hot oil and place back to cooling rack.
Combine all ingredients for sauce in a small saucepan. Bring it to a boil over medium high heat, keep boiling for 3 to 5 minutes. Stir occasionally.
Toss fried chicken and sauce quickly. Garnish with sesame seeds and green onion to taste. Serve immediately. Enjoy!