Korean fried chicken with cucumber salad

Based on 14 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g chicken legs
cucumber
1 tbsp rice wine
1½ tsp salt (divided)
½ tsp pepper
2 tsp ground ginger
2 tbsp rice vinegar
3½ tbsp brown sugar (divided)
spring onions
chili (red)
10 g cilantro
2 tbsp starch
1 clove garlic
5 tbsp ketchup
2 tbsp Gochujang
2 tbsp honey
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp peanuts (salted)
oil for frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
434
Protein
34 g
Fat
26 g
Carb
16 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.
    • 600 g chicken legs
    • 1 tbsp rice wine
    • 1 tsp salt
    • ½ tsp pepper
    • 2 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.
    • ½ tsp salt
    • 2 tbsp rice vinegar
    • 1½ tbsp brown sugar
    • cucumber
    • spring onions
    • chili
    • 10 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.
    • 2 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!
    • 1 clove garlic
    • 5 tbsp ketchup
    • 2 tbsp Gochujang
    • 2 tbsp honey
    • 2 tbsp brown sugar
    • 2 tbsp soy sauce
    • 2 tbsp sesame oil
    • 2 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!