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Spicy Fried Chicken


2 lbs of boneless and skinless chicken thighs, cut int quarters

1/2 cup of gin

1/2 cup of chili paste, I use a Korean style

1/2 cup of corn starch

1/2 cup of rice flour

3/4 cup of water

4 scallions, chopped the green parts for garnish and white parts for the sauce

2 tablespoons freshly grated ginger

2 tablespoons freshly grated garlic

1 tablespoon toasted sesame oil

1 tablespoon raw sugar

2 teaspoons toasted sesame seeds - garnish

2 teaspoons of salt

1 teaspoon of baking powder

1 teaspoon black pepper

Vegetable oil - for frying


In a skillet over med-high heat place sesame oil, ginger, white onion parts, and saute until onions are soft, then add chile paste, sugar, garlic, bring to a boil, remove from heat and whisk in 1/4 cup of water. Transfer sauce to a bowl, cover, and set aside.

In a bowl whisk together the flour, cornstarch, pawing powder, salt, and pepper. Now add the gin and a 1/2 cup of water and whisk until a smooth loose batter forms.

Prepare a baking sheet with parchment paper and place a wire rack on top and place it near the stove. Fill about 2 inches of oil in saucepan and heat to 350 degrees.

Working in batches, coat chicken in batter and fry for about 6 to 8 minutes per batch, transfer to the prepared baking sheet and repeat until done.

Transfer chicken to the prepared sauce, toss to coat, remove and place on a platter and sprinkle with the garnishes.

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