Grammy's Kitchen · Fried Chicken · Korean Fried Chicken
One of 60 fried chicken recipes we measured
from rasamalaysia.com
128 cooks on rasamalaysia.com rate it 4.6★.
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 | 0% | 0% |
| liquid | 3% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| sweetener | 7% | 0% |
| fat | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 1 lb (500g) chicken wings (drummettes and wingettes) |
| salt | |
| ground black pepper | |
| 75 g | 1/2 cup potato starch |
| oil (for deep-frying) | |
| white sesame (for garnishing) | |
| 18 g | 2-3 tablespoons gochujang (Korean red pepper paste) |
| 15 g | 1 tablespoon apple cider vinegar |
| 15 g | 1 tablespoon hot water |
| 42 g | 2 tablespoons honey |
| 16 g | 1 tablespoon soy sauce |
Method: 4 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“LOVED these. Thank you for stretching our "hot" tastebuds beyond sriracha. It's delicious for Thai dishes, but I love having other options for other Asian recipes, such as the Chinese chili paste with garlic I've been using since the 1970s. I really have, howe” — a cook, 5.0★
“Very good!” — a cook, 5.0★