Comments on: Korean spicy deep-fried chicken

By: Roo

Roo — Fri, 06 Jan 2012 02:18:20 +0000

Thanks for your quick response!! Tried making the wings tonight along with another recipe for korean fried chicken and yours was way yummier by far! Mixing the two sauces together (the other was gochujang based) was actually pretty tasty too Thanks for a great recipe!

By: Roo

Roo — Thu, 05 Jan 2012 09:39:23 +0000

I’ve been drooling over this recipe since I saw it and have had it bookmarked for way too long! I finally found the curry powder and want to try making them soon Just a quick question- is the sweet chili sauce the thai sweet chili sauce (like mae ploy)? I also have a Chinese bottle of “sweet chili sauce” in my fridge that is very different and just wanted to know what your recipe calls for. Thanks!

By: Ellie

Ellie — Thu, 08 Dec 2011 13:03:07 +0000

Thanks for the comments – and I’m so glad to hear that you’ve loved the recipe enough to try it multiple times!

By: sunnysd

sunnysd — Mon, 14 Nov 2011 14:35:12 +0000

Made the recipe with wings, after going out and buying a fryer. A fryer is so much easier and less messy. These are the best wings I ever had by far. Even eating them cold the second day, I loved them. Absolutely delicious.

By: sunnysd

sunnysd — Sun, 06 Nov 2011 04:27:43 +0000

After looking for a good Korean fried chicken recipe, I decided to try this one. Yours looks the most appealing plus the ingredients are more exotic.

Like you said, asian markets will not have that curry. My first batch had indian curry. The next day, I went to a Korean market solely for that curry. It does taste good with both, but I do prefer your recommended curry.

I am not an onion person at all. My first batch had too much taste of onion for me. My second batch without onion was more to my taste.

My first batch was an experiment, which was still good even though I messed it up. Stupidly, I missed that 160 C and 180 C and used F. It did not turn out as crunchy but was good. Next day, I did the proper conversion 160C(320F) and 180C(360F)

Instead of using chicken wings, I used four large boneless skinless breasts sliced for both days. The measurement of breading was perfect for the chicken breasts.

My second day of using the correct temperature had slightly different frying times. The first fry was fine with 7-8 minutes. The second fry only required 2-3 minutes. Anything more for the breasts will brown it more than what is appealing.

Another note is the sweet chili sauce. If you get the filipino UFC brand, it has fewer flakes than many other brands. It may be best to taste it to your liking.

Overall, I do not see a need to check other recipes. This recipe is a keeper. Kids will like it. You may want two versions of sauce; sweet for the kids and super spicy one for adults.

Thanks for sharing.