香辣韓式炸雞 Korean Fried Chicken




【🇰🇷 香辣韓式炸雞 Korean Fried Chicken 】


轉眼間食韓式炸雞配飲啤酒嘅呢個文化原來已經越洋傳咗過嚟香港都好多年吓~ 不過一套劇集嘅熱潮可能會退減,但係味蕾對美食嘅慾望就從來都唔會消失~

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材料 Ingredients:


  • 雞翼雞鎚 Chicken wings & Drumsticks | 1 lb (~ 450 g)

  • 米酒 Rice wine | 2 tsp

  • 薑茸 Grated ginger | 1 tsp

  • 鹽 Salt | 1 tsp

  • 黑胡椒 Ground black pepper | 1/2 tsp

  • 生粉 Potato starch | 190 g

  • 泡打粉 Baking powder | 1/2 tsp

  • 菜油 Vegetable oil | ~ 1 L


- 韓式辣醬 Korean Spicy Sauce -

  • 韓國辣椒醬 Gochujang | 2 tbsp

  • 茄汁 Ketchup | 3 tbsp

  • 豉油 Soy sauce | 1.5 tbsp

  • 白醋 White vinegar | 1 tbsp

  • 味啉 Mirin | 1 tbsp

  • 粟膠 Corn syrup | 2 tbsp

  • 蒜頭 Garlic | 4 cloves

  • 水 Water | 3 tbsp


做法 Directions:


  1. 把雞翼和雞鎚與米酒、薑茸、鹽和胡椒粉拌勻,醃15至20分鐘。

  2. 把生粉和泡打粉拌勻,並將雞件的表面完全地、均勻地覆蓋,放旁備用。

  3. 把菜油加熱至160度,分兩至三轉,把雞件放入油鑊炸大概6-8分鐘至約8成熟,撈起瀝油。

  4. 同時間製造辣醬。把韓國辣椒醬、茄汁、白醋、味啉、粟膠、蒜頭和水加入平底鑊中,以中火煮至稠身成辣醬,關火。

  5. 把油溫推高至200度,再把雞件回油鍋,再炸約2分鐘。完成後撈起瀝油,再與放入平底鑊中與辣醬拌勻便可上碟。


  1. In a large bowl, marinate chicken wings & drumsticks with rice wine, grated ginger, salt and pepper for around 15 to 20 minutes.

  2. After that, mix potato starch and baking powder together in another bowl. Dust the chicken thoroughly with the dry ingredient.

  3. Heat a pot of oil to 160C, and deep-fry the chicken wings and drumsticks for about 6 to 8 minutes. Do it in a few batches to avoid dropping the oil temperature too rapidly. When done, remove the chicken and drain out the excess oil.

  4. Make the sauce. Mix gochujang, ketchup, white vinegar, mirin, corn syrup, minced garlic and water in a frying pan. Turn on the heat and cook until everything dissolves and thickens. Turn the heat off.

  5. Heat the pot of oil to 200C, and put the chicken back in to fry for another 2 minutes until crispy. Remove the chicken when done, and place them into the sauce and toss everything together. When the chicken wings and drumsticks are coated with the sauce, they are ready to serve.


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