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Korean Vampire Chicken recipe | Marion's Kitchen

Name: Korean Vampire Chicken recipe | Marion's Kitchen
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 large whole chicken, cut into 10 pieces (watch Marion’s video on how to break down a whole chicken); vegetable oil, for deep-frying; Dry brine:; 1 tsp sea salt; ½ tsp ground white pepper; 1 tbsp gochugaru*; 1 tsp onion powder; 5 cloves garlic, finely chopped; 2 tsp grated ginger; Vampire sauce:; ¼ cup gochugaru; 2 tbsp gochujang*; 2 tbsp honey; 2 tbsp chicken stock; 2 tbsp soy sauce; 1 tbsp tomato ketchup; 8 cloves garlic, finely chopped; Spicy chicken coating:; 1 cup plain (all-purpose) flour; ⅓ cup cornflour (cornstarch); ¼ cup gochugaru; 2 tsp white sugar; 1 tsp baking powder; 1 tsp sea salt; Milk batter:; 250ml (8.75 fl oz) whole milk; 1 egg

Prep 30m

Cook 20m

Total 50m

This Korean Vampire Chicken recipe features crispy, spicy, and deliciously flavored deep-fried chicken pieces. The dry brine infuses the chicken with a mix of garlic, ginger, and gochugaru, while the vampire sauce adds a sweet and spicy kick. Perfect for those who love bold and flavorful dishes with a bit of heat.