Korean Paper Wrapped Chicken
Korean Paper Wrapped Chicken
Get this chicken recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 8 hours 12 minutes
  • Yield 6 servings
As seen on Cooking for Love
  • 5 tablespoons Gochujang
  • 1 tablespoon ginger (grated)
  • 2 teaspoons garlic (grated)
  • 3 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • 12 skinless chicken thighs (on bone)
  • 12 pieces baking parchment paper (cut into 20x20cm squares)
  • 1 litre vegetable oil
  1. In a mixing bowl, combine Gochujang, ginger, garlic, brown sugar, rice vinegar, and salt.
  2. Marinade the chicken in the mixture overnight, or for at least 8 hours.
  3. Pour off any excess liquid from the marinade, and seal individual pieces in parchment paper parcels.
  4. Preheat oil in a large pan or wok to 160 degrees elsius and fry the parcels for 15 mins.

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