Grammy's Kitchen · Fried Chicken · Korean Fried Chicken
One of 60 fried chicken recipes we measured
from therecipecritic.com
It ranks #4 of 60 for crust crunch among the fried chicken recipes we compared. 1 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 3% |
| egg | 11% | 0% |
| liquid | 3% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| sweetener | 19% | 0% |
| fat | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds boneless skinless chicken breast, (cut into 3-inch pieces) |
| 3 g | 1/2 teaspoon garlic salt |
| 100 g | 2 eggs |
| 128 g | 1 cup cornstarch |
| vegetable or canola oil for frying | |
| 3 tablespoons Gochujang (Korean chili paste) | |
| 34 g | 2 tablespoons ketchup |
| 85 g | 1/4 cup honey |
| 53 g | 1/4 cup brown sugar |
| 15 g | 1 tablespoon rice vinegar |
| 2 g | 1 teaspoon ginger paste |
| 9 g | 2 teaspoons sesame oil |
| 16 g | 1 tablespoon soy sauce |
| 30 g | 2 tablespoons water |
| 2 g | 1 teaspoon red pepper flakes, (optional) |
| green onion and red pepper flakes (for garnish) |
Method: 10 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this and it turned out great!!!” — a cook, 5.0★