Korean Style Fried Chicken v1
1 kg. Chicken Portions
Salt and pepper to taste
1/2 – 3/4 cup Yoghurt (unflavoured) or 2 Whites (beaten)
1/2 cup Potato Starch
1/2 cup Glutinous Rice Flour
1 1/2 tsp. Curry Powder
1 1/2 tsp. Paprika
Salt and Pepper to taste
1 cup Coke
1 tsp. (or more) Garlic Paste
2 tbsp. Ketchup
1 tbsp. Soy Sauce (adjust to your taste)
1/2 tsp. Chili Powder or Siling Labuyo (optional)
1/2 tbsp. Cornstarch dissolve in 1 tbsp. Water
- Marinate the chicken portions with salt, pepper and yoghurt (or eggs whites) for 30 minutes.
- Combine all breading ingredients in a bowl. Coat or dredge the marinated chicken in breadings one at a time. Then deep fry. Do the coating just when you are ready to fry. Fry for 12 – 15 minutes depending on the size of the chicken. Remove from the heat and set aside. Continue frying the rest of the chicken. After frying, do the second fry till the chicken is fully cooked and golden brown.
- For the sauce: Combine all ingredients in a sauce pan except for the cornstarch slurry. Simmer till it boils then add the cornstarch slurry, stir continously till the sauce thickens.