Korean fried chicken with cucumber salad

Korean fried chicken with cucumber salad

Based on 23 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
300 g
chicken legs
½
cucumber
½ tbsp
rice wine
¾ tsp
salt (divided)
¼ tsp
pepper
1 tsp
ground ginger
1 tbsp
rice vinegar
tbsp
brown sugar (divided)
1
spring onions
½
chili (red)
5 g
cilantro
1 tbsp
starch
½ clove
garlic
tbsp
ketchup
1 tbsp
Gochujang
1 tbsp
honey
1 tbsp
soy sauce
1 tbsp
sesame oil
1 tbsp
peanuts (salted)
oil for frying
MetricImperial

Utensils

large mixing bowl, vegetable peeler, cutting board, knife, frying pan, paper towels, small bowl

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

how-to-prepare-garlic

How to prepare garlic

how-to-cut-green-onions

How to cut green onions

Nutrition per serving

Cal434
Fat26 g
Protein34 g
Carb16 g
  • Step 1/4

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

    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.
    • 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

    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.
    • 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

    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!
    • ½ clove garlic
    • 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!

    Korean fried chicken with cucumber salad

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