Name: Korean Fried Chicken Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Asian, Korean
Ingredients: 1 kilogram assorted chicken pieces (thigh, wings, drumstick); 2 liters water; ¼ cup rock salt; 1 cup all-purpose flour; ½ cup kamote starch; ½ cup cornstarch; ice cold water; oil, for deep frying; 2 tbsp sesame seeds; 2 tbsp fish sauce; 2 tbsps Knorr Liquid Seasoning; 1 tsp grated ginger; ½ cup honey; 2 tbsp calamansi juice or 1-10g pack Knorr Sinigang Mix Original

1 kilogram assorted chicken pieces (thigh, wings, drumstick)

Brine

2 liters water
¼ cup rock salt
1 cup all-purpose flour

Batter

½ cup kamote starch
½ cup cornstarch
ice cold water
oil, for deep frying
2 tbsp sesame seeds

Glaze

2 tbsp fish sauce
2 tbsps Knorr Liquid Seasoning
1 tsp grated ginger
½ cup honey
2 tbsp calamansi juice or 1-10g pack Knorr Sinigang Mix Original

Start by adding the chicken to the brine mixture. In a large bowl, simmer water and salt, simmer until salt dissolves. then submerge chicken in brine water with salt for 3-6 hours. Keep in chiller while brining.
Remove the chicken in brining liquid and let it drip dry.
Sprinkle all-purpose flour on the chicken pieces., to remove excess brine water.
Prepare batter: In a bowl, mix the kamote starch and cornstarch. Mix a little bit of ice cold water enough to make a paste-like consistency.
Fry chicken: Heat your oil and fry your chicken for about 3-4 minutes per side, until nicely browned. Fish out and set aside. Let it cool.
Let's now make the glaze. In a medium pot, mix together the fish sauce, Knorr seasoning, grated ginger, honey, calamansi juice (or Knorr Sinigang Mix), and bring to a boil, let it cool and set it aside.
Toss the fried hicken in the prepared glaze. Sprinkle sesame seeds.