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Fried Whole Chicken

Prep Time: 15 min

Cook Time: 20 minutes

Servings: 1 chicken


  • 1 small whole chicken, spatchcocked

  • Salt and pepper to taste


  • 4 cups/256 g flour

  • 1/4 cup/32 g cornstarch

  • 1-2 cup/473 ml water (to thin the batter)

  • 1/2 packet of Ottogi Mild Curry Mix

  • 3 eggs


  • 3 tbsp/45 ml gochujang

  • 4 tbsp/60 ml ketchup

  • 2 tbsp/30 ml gochugaru

  • 2 tbsp/30 ml honey

  • 2 tbsp/30 ml corn syrup

  • 2 tbsp/30 ml brown sugar

  • 3 tbsp30 ml soy sauce

  • 2 cloves garlic, minced

  • 1 tsp/5 ml minced ginger

  • 1 tbsp/15 ml sesame oil


  1. Spatchcock- Place the chicken breast side down with the neck and wings toward you. Using kitchen shears, cut along either side of the backbone to remove. Then make two slices into the chicken thigh to make sure no moisture builds up, as this can cause an oil explosion, now your chicken is ready to fry. Season with salt and pepper and set aside. (You can also cut it up for easier frying)

  2. In a deep bowl prepare your batter, add the batter ingredients and mix until you get a smooth consistency with no lumps. The batter should be runny. You can add more of the Ottogi curry mix for maximum flavor. If the batter is too

  3. "watery" add more flour. I like adding a bit more cornstarch because it makes it crispier.

  4. Using a deep skillet or heavy bottom pot add enough oil to deep fry. You want to submerge the chicken in the oil, so it cooks thoroughly. Set the fire on medium and let the oil heat up. Do not let the oil get too hot or the batter will cook before the chicken does. You can test this by adding a bit of the batter to see it cook.

  5. Once the oil is heated, dip the chicken (or pieces) into the batter mix making sure to coat each piece thoroughly in the batter (use gloves).

  6. CAREFULLY add the chicken breast side down into the oil to fry. (If doing it in pieces DO NOT overcrowd the pan, do it in batches). Cook for 15-18 minutes flipping it over once towards the end for 5 minutes (pieces for 5-6 minutes on each side) until golden brown.

  7. While the chicken cooks start making your sauce. Mix all the sauce ingredients in a saucepan and cook until bubbling the sauce will thicken as you stir. If the sauce is too thick add a small amount of water and stir. Remove from heat and let it cook off (or like ]K place in the fridge)

  8. When the chicken is done, place it on a plate lined with paper towels to get rid of excess oil. Serve with the sauce and enjoy!

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