The chicken was tender, crunchy, and delicious. I am a deep frying virgin! I tested this recipe, as I have a luxury vacation rental, and I am always on the look out for simple and delicious food for my staff to cook for guests. Next time I will start with 1/2 juiced lemon. I also think it had too much lemon juice but he does say adjust to your taste. I used half sweet chili sauce and half Sambal Oelek chili sauce (which is spicier than sweet chili sauce) in which both can be found in your local Asian Market. You can always add more red pepper flakes to individual servings for those who do want more heat so others can enjoy a less spicy sauce. because my daughter doesn't tolerate spicy and it still had a little bite to it but she said it was tolerable. I made a double batch and only used 1/4 tsp. If you don't tolerate heat at all leave it out altogether, do a taste test and add a tiny amount if you feel it needs a little heat. of red pepper flakes is a nice amount of heat. This chicken was moist and crunchy and fabulously tasty! The Korean Fried Chicken Sauce also listed on this site is VERY hot and we love spicy, however, 1 tsp. I recommend you watch the video on before cooking because he gives some really neat tips that were very helpful. I'm thinking I'm going to use it tomorrow with some whole mushrooms since it has the onion and garlic flavor in it.

We had 2 lbs of chicken and still had some batter left over.

Absolutely delicious!! I found that I only needed 2/3 of a cup of cold water, I started out with 3/4 of a cup and my batter was too thin so I had to add some more flour and corn starch to it to thicken it up.

Korean fried chicken sides