Korean Fried Chicken

Korean Fried Chicken a different spicy twist in fried chicken world. Its really hard to eat just one. #HappyCookingToYou

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  • Chicken 1 kg
  • Doodh (Milk) ¼ Cup
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Namak (Salt) 1 tsp or to taste
  • Kali mirch (Black pepper) crushed 1 & ½ tsp
  • Corn flour
  • Cooking oil for frying
  • Kashmiri lal mirch (Kashmiri red chilies) soaked 2-3
  • Pani (Water) 1-2 tbs
  • Oil 2 tbs
  • Lehsan (Garlic) crushed 1 tbs
  • Til ka tel (Sesame oil) 1 tsp
  • Soy sauce 2 & ½ tbs
  • Sirka (Vinegar) 1 tbs
  • Mustard paste 1 tbs
  • Tomato ketchup ¼ Cup
  • Cheeni (Sugar) 1 tbs
  • Pani (Water) ¼ Cup or as required
  • Safed til (Sesame seeds) roasted
  • Hara pyaz (Green onion) leaves


Pat dry chicken with kitchen tissue paper properly.

In bowl,add chicken,milk,ginger garlic paste,salt and black pepper crushed,mix well and marinate for 4-6 hours in refrigerator.

Now coat well marinated chicken in corn flour.

In wok,heat cooking oil and fry on low flame for 4-5 minutes and let them cool for 5 minutes.

Again deep fry on high flame for 2-3 minutes or until golden brown and crispy & set aside.

In grinder,add kashimiri red chilies and water,grind to make a paste & set aside.

In wok,add oil,garlic and mix.

Add prepared kashmiri red chili paste,mix well and cook for 2 minutes.

Add sesame oil,soy sauce,vinegar,mustard paste,tomato ketchup and mix well.

Add sugar and mix well.

Add water,mix well and cook for 1-2 minute.

Now add fried chicken pieces and coat well.

Sprinkle sesame seeds,garnish with green onion & serve!

Recipe By: Seema Hanif

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