Spicy Fried Chicken w Sweet Chili Sauce

I am still trying to replicate and improve on some of my favorite fried chicken restaurants that I miss in Seoul so I decided to do some more deep frying. I don’t usually fry foods that often (for health reasons) but I thought the use of different ingredients would work better than previous attempts. Simply I wanted something spicy without having to smother hot sauce after the deep fry. Instead of just making the regular old batter, I added all the spicy stuff like gochugaru (Korean red chili pepper flakes) and cayenne powder. Also, I pre-rubbed the drumsticks with super hot sauce from Hooters and other seasonings. The result was flavorful, extra-crispy drumsticks that didn’t have as much spice than I thought it would but enough to eat without added hot sauce. I would definitely recommend this recipe for any fried chicken lovers out there.

Servings: 2~4 people
Prep time: 15 minutes
Cook time: 20 minutes (in 2 batches)
Marinade time: 20 minutes

Ingredients:

  • 10 chicken drumsticks (legs, thighs, wings, etc)
  • 1 tbsp sea salt
  • 2 tbsp Hooters spicy hot sauce (Tabasco good also)
  • 1 tsp ground black pepper
  • 1/2 cup sweet chili dipping sauce (any brand will work)
Batter:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tbsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1 cup cold water
Directions:
  1. For the short marinade/pre-rub: In a large bowl, mix the first 3 ingredients (salt, pepper, and hot sauce) with the chicken pieces until thoroughly coated. Let sit for at least 15 minutes.
  2. For the batter: In a large bowl, whisk together all dry ingredients. Slowly whisk in the water and whisk until smooth. Add more cornstarch or flour to get a thick, pancake-like consistency. Let the batter sit at room temperature for 15 minutes.
  3. Heat the oil on medium-high heat in a large Dutch oven or pot. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken until deep golden brown and just cooked through, about 12 minutes.
  4. Transfer to paper towels to remove excess oil and cool. Serve with sweet chili sauce or sauce of preference. Enjoy.
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