Recipes / International dishes / Fried Dishes

Korean Fried Chicken in Spicy Sauce, No Added Refined Sugar

Name: Korean Fried Chicken in Spicy Sauce, No Added Refined Sugar
Total time: 80 min
Yield: 4 servings
Cuisine: Korea
Ingredients: Chicken 500g; oat milk 300ml; crispy frying flour 200g; cornstarch 200g; minced garlic 5 cloves; minced ginger 1 small piece; salt 1/2 teaspoon; ground pepper 1/2 teaspoon; cooking oil for deep frying; chili sauce 3 tablespoons; Korean chili powder (gochugaru) 1 tablespoon; kOBE Monk Fruit Blend 3 tablespoons; water 50ml; toasted white sesame seeds to garnish

International dishesFried DishesKoreaAbout 50 minutes, including 30 minutes marinating

The point of this one is the crackling shell under a sweet hot sauce that coats every piece. The difficulty is keeping the crust crisp once the sauce goes on.

The chicken is marinated in oat milk with salt and pepper and rests in the fridge for 30 minutes, which softens the meat and clears any strong smell. It is fried twice, 3 minutes for color and about 7 minutes for an even crunch.

This batch weighs about 1.4kg, at roughly 168 calories per 100g.

Nutrition (this recipe makes 4 servings)

168.1kcal

9.4gprotein

2.2gfat

1gsugar

The sweetness here comes from kOBE Monk Fruit Blend and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch fries 500g of chicken, enough for 4 servings.

Ingredients for the batch

Chicken 500g
oat milk 300ml
crispy frying flour 200g
cornstarch 200g
minced garlic 5 cloves
minced ginger 1 small piece
salt 1/2 teaspoon
ground pepper 1/2 teaspoon
cooking oil for deep frying
chili sauce 3 tablespoons
Korean chili powder (gochugaru) 1 tablespoon
kOBE Monk Fruit Blend 3 tablespoons
water 50ml
toasted white sesame seeds to garnish

Method

Rub the chicken with salt, rinse it well, pat it dry and cut it into bite sized pieces. Mince the garlic and ginger.
Marinate the chicken with salt, pepper and 300ml oat milk and chill for 30 minutes.
Mix the crispy frying flour into a slightly thick batter, set out a plate of cornstarch, and heat the oil.
Roll the chicken through the batter and then the cornstarch, fry for 3 minutes until golden, and lift out.
Bring the oil back up to heat and fry the chicken a second time for about 7 minutes until evenly golden, then lift it out and drain.
Set a pan with 3 tablespoons chili sauce, 1 tablespoon Korean chili powder, 3 tablespoons kOBE Monk Fruit Blend, the minced ginger and garlic and 50ml water, and cook over low heat, stirring, until it comes to a boil.
Add the fried chicken to the pan, turn the pieces gently until they are coated, scatter over the toasted sesame seeds and toss once more.

Tips

Thirty minutes in oat milk leaves the chicken tender and clears any strong smell.
Wings or thighs work best, since they carry both meat and skin and come out crisp outside and soft inside.
Lift the chicken out of the milk and let it drain, because a soaking wet surface leaves the coating pasty rather than crisp.
Without Korean chili powder, use chili sauce plus a mild Vietnamese chili powder.
Coat the chicken close to serving time, as a long wait softens the crust.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes