Print: Korean Fried Chicken Sauce

This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.

Prep

17 min

Cook

49 min

Servings

Difficulty

Hard

Ingredients

0.5 cups ketchup
2 greens onions , minced
4 cloves garlic , minced
1 lemon , juiced, or more to taste
2 tablespoons honey
1 tablespoon chile-garlic sauce , such as sambal
1 teaspoon red pepper flakes , or to taste
0.5 teaspoons freshly ground black pepper , or to taste
0.25 cups water , or as needed
1 pinch salt , or to taste

Instructions

1 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/korean-fried-chicken-sauce