Korean Oven Fried Chicken

Korean Oven Fried Chicken

A delicious sticky chicken recipe

Sanaa A'esha


  1. 1/2 Kilo Chicken
  2. Cornflour
  3. Oil
  4. 1 Tablespoon garlic Minced
  5. 3 Tablespoons Soy Sauce Light
  6. 1 Tablespoon soy sauce Dark
  7. 1 Teaspoon Red chilli sauce
  8. 1 Tablespoon Honey
  9. 1 Teaspoon Vinegar
  10. 1 Tablespoon garlic Minced
  11. 2 Tablespoons Ketchup
  12. 2 Tablespoons Red chilli sauce
  13. 1 Tablespoon Honey
  14. 2 Tablespoons Orange Juice
  15. 1 Teaspoon oil
  16. Spring onion
  17. sesame Seeds Toasted


60 mins
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    Wash the chicken. Add slits so it absorbs more flavours.

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    Mix all the ingredients for the marinade and marinate the chicken for 2 hours.

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    Remove from the marinade and roll in cornstarch. Reserve the remaining marinade.

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    Refrigerate for 2 hours, or overnight like I did.

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    Preheat oven to 200 C and line the baking pan with parchment paper. Arrange the chicken on the pan and brush oil on them.

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    Cover with foil and bake for 20 minutes at 200 C.

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    Heat oil in a small sauce pan and saute garlic and the rest of the ingredients from the sauce list. Add the remaining marinade to it. And leave it on simmer till you get a thick sauce.

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    After 20 mins, remove the foil, and coat the chicken with sauce. Bake again for 10 minutes and keep brushing with the sauce every 5 minutes till the chicken is perfectly cooked.

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    Once its done, coat again with the sauce to get a nice sauce sticky chicken. Sprinkle garnish on top and enjoy!

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