Secret to Authentic Korean Fried Chicken
A spicy, sweet, and tangy sauce, essential for authentic Korean Fried Chicken. Its distinctive flavor comes from gochujang, offering a perfect balance of heat and savory notes.
Ingredients
- 3 tbsp gochujang Korean hot pepper paste
- 1 tbsp gochugaru Korean chili flakes (optional
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp corn syrup or honey
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 0.5 tsp ginger grated
- 1 tsp sesame oil
- 2 tbsp water
Instructions
- 1. In a small saucepan, combine gochujang, gochugaru (if using), soy sauce, rice vinegar, corn syrup or honey, brown sugar, minced garlic, grated ginger, sesame oil, and water. 2. Whisk all the ingredients together until well combined and smooth, ensuring there are no lumps. 3. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. 4. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the sauce has slightly thickened to your desired consistency. 5. Remove the saucepan from the heat and let the sauce cool completely. It will continue to thicken as it cools. 6. Toss the cooled sauce with freshly fried chicken wings or drumsticks, or serve it on the side as a dipping sauce.
Notes
Adjust gochujang and gochugaru for desired spice level. This versatile sauce is also excellent with other fried foods, as a dipping sauce, or even mixed into stir-fries. Store any leftover sauce in an airtight container in the refrigerator for up to 1 week.