Prep 2 h : 30 m
Cook 45m



    1 kg chicken (drumsticks, wings and breast - with or without skin) pieces
    1 tbsp ginger paste
    1 tsp salt

    1/2 cup all-purpose flour
    1/2 cup cornstarch
    1/2 tsp baking powder
    1 tsp dry garlic powder
    1 tsp salt
    250 ml water (increase or decrease, as needed)

    Spicy sauce:
    2 tbsp soya sauce
    1 tsp sesame seeds
    1 1/2 tbsp vinegar
    1 tbsp honey (increase as per taste)
    2 tbsp Gochujang paste, store bought (increase as per taste). If you cannot find it, substitute with equal amount of Kashmiri chilli powder, which has a similarly sweet, smokey hot flavour.

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Ingredient Substitution Guide


Rinse the chicken well. Drain. Let it rest for 10 to 15 minutes.

Then rub in the ginger paste along with the salt. Place in the refrigerator for atleast an hour. Ideally 2 to 3 hours.

Remove the marinated pieces, set aside.

Mix all the batter ingredients, using a wire whisk to blend. Add the water slowly, so that you get a batter that is thick enough to coat the back of a spoon. Like a custard.

Now coat the chicken pieces with the batter, well.

Heat oil in a deep pan until it starts to reach above 160C. You can use a food thermometer or if you look, the oil looks like it is moving - ever so slightly.

Drop the pieces in with tongs. As it turns a light golden, remove and drain onto a surface covered with kitchen paper towels. Finish the batch.

Wait, let the oil heat up further, over 180C. Now drop the chicken pieces in. Fry in batches. Remove as it turns a dark gold. Drain.

Mix the ingredients for the spicy sauce, blend well.

Serve chicken hot with spicy sauce, which can be on the side or with the chicken pieces tossed in it.

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