Korean Fried Chicken

🍗 Korean Fried Chicken — 1 kg Chicken Chicken Chicken wings / drumettes — 1 kg Salt — 10 g Black pepper — 3 g Grated Garlic — 10 g Grated Ginger — 5 g Soy sauce — 15 g Rice wine / cooking wine — 20 g Crispy coating All-purpose flour — 150 g Cornstarch — 100 g Rice flour — 50 g Baking powder — 5 g Salt — 5 g Dry powder keep half for coating the rest mix with Cold water — 180–220 ml Method Dry ingredients အားလုံးရောပါ။ Ice-cold water ထည့်ပြီး medium-thick batter ဖြစ်အောင်ရောပါ။ Chicken တစ်ခုချင်း batter ထဲနှစ်ပြီး coating လုပ်ပါ။ 🔥 Frying 1st fry: 160–165°C → 6–8 min Rest → 3–5 min 2nd fry: 180–185°C → 2–3 min Chicken အတွင်းပိုင်း fully cooked ဖြစ်ကြောင်း သေချာစစ်ပါ။ 🌶️ Korean Spicy Fried Chicken Sauce — 500 g Gochujang — 100 g Ketchup — 80 g Honey — 70 g Corn syrup / Korean rice syrup — 50 g Soy sauce — 30 g Rice vinegar — 20 g Brown sugar — 30 g Garlic, finely minced — 20 g Sesame oil — 10 g Water — 50 g Korean red pepper flakes (Gochugaru) — 5–10 g (optional, spicy level အလိုက်)