Korean Fried Chicken

Cut 3 chicken thighs into 1-inch cubes.

Mince 3 cloves of garlic finely and mix with 1 teaspoon salt, 1 teaspoon chicken seasoning powder, and ½ teaspoon white pepper.

In a separate bowl, combine ¼ cup cornstarch and ¼ cup rice flour for the dry coating.

For the marinade, mix 2 tablespoons gochujang, 2 tablespoons soy sauce (halal), 2 tablespoons brown sugar, 1 tablespoon sesame oil (optional), and 2 tablespoons water until well combined. Marinate the chicken thighs in this mixture along with a beaten egg and a little water for about 30 minutes.

In a shallow bowl, mix cornstarch and rice flour to make the dry coating.

Dredge the marinated chicken in the dry coating, ensuring it's evenly coated.

Heat oil in a pan or deep fryer until hot. Fry the chicken pieces for about 10 minutes or until golden brown.

Prepare Vinda Deluxe Kitchen Towel to drain excess oil from the fried chicken once they're cooked.

For the sauce, combine gochujang, soy sauce (halal), brown sugar, and water in a pan, then add minced garlic. Cook until the sauce thickens and becomes shiny.

Once the chicken is fully cooked and cooled slightly, pour it into a serving dish.

Serve with the prepared sauce and enjoy your Korean Fried Chicken!