Korean fried chicken

With boiled rice and kimchi

Fried chicken Breading Marinade


For 10 servings


2 kg chicken

2 L water

25 g salt

25 g sugar

10 g black tea

Wet marinade

700 ml Debic Culinaire Original 20%

200 ml rice wine

100 ml soy sauce

50 g ginger

100 g sugar


500 g flour

175 g potato starch

375 g par boiled rice


100 g Ketchup

100 g Gochujang paste

100 g honey

50 g soy sauce

10 g sesame oil

10 g garlic

8 g ginger


20 g sesame seeds, roasted

20 g chives

1 kg rice, boiled

500 g kimchi



Heat the water and dissolve the sugar and salt in the water.

Steep the tea leaves in the hot water for 5 minutes.

Discard the tea leaves and cool the brine down in the refrigerator.

Brine the chicken pieces for 6 to 12 hours in the brine.

Rinse the chicken in ice cold water to get rid of impurities.

Pat dry.

Chop the ginger and mix with rice wine, soy sauce and sugar.

Add the cooking cream and marinate the chicken in the cream mixture.

Marinate for at least one hour, but preferable overnight.

Grind the par boiled rice into a fine powder, sieve through a fine mesh sieve and discard the coarse leftover rice kernels.

Mix flour, potato starch and rice flour.

Bread the chicken in the flour mixture.

Fry the chicken for 10 minutes at 150 ˚C and cool to room temperature.

Mix all ingredients for the glazing sauce and reserve.

Chop the chives and reserve.


Fry the chicken at 180˚C for 2 minutes until crisp and cooked.

Brush with the glazing sauce and garnish with the chives and sesame seeds and serve with boiled rice and kimchi.