Korean fried chicken with cucumber salad

Step 1/4

• 300 g chicken legs
• ½ tbsp rice wine
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp ground ginger

• large mixing bowl

Mix rice wine, salt, pepper, and ginger in a bowl and add chicken legs. Toss to coat and let marinate for approx. 30 min.

Step 2/4

• ¼ tsp salt
• 1 tbsp rice vinegar
• ¾ tbsp brown sugar
• ½ cucumber
• 1 spring onions
• ½ chili
• 5 g cilantro

• vegetable peeler
• cutting board
• knife
• large mixing bowl

For the salad, mix salt, vinegar, and sugar for the dressing. Peel cucumber, halve lengthwise and remove seeds. Halve again lengthwise, then slice. Finely slice green onion. Chop chili and cilantro. Add cucumber, chili, and cilantro to a bowl, add dressing, and toss to coat. Set aside.

Step 3/4

• 1 tbsp starch
• oil for frying

• frying pan
• paper towels

Remove chicken legs from marinade and toss in starch until covered. Heat oil in a frying pan and fry chicken legs on high heat for approx. 6 – 8 min. until crispy. Remove and degrease on paper towels.

Step 4/4

• ½ clove garlic
• 2½ tbsp ketchup
• 1 tbsp Gochujang
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp peanuts

• small bowl

Mince garlic and add to a small bowl. Add ketchup, Gochujang, honey, sugar, soy sauce, and sesame oil. Heat sauce in frying pan and simmer approx. 1 – 2 min. to thicken. Remove from heat and add chicken legs. Toss to coat and sprinkle chopped peanuts on top. Serve with cucumber salad and enjoy!

Enjoy your meal!