Recipe by Chef John
"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."
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green onions, minced
lemon, juiced, or more to taste
chile-garlic sauce (such as sambal), or to taste
red pepper flakes, or to taste
freshly ground black pepper, or to taste
water, or as needed
salt, or to taste
Made as is but with chili powder and more red pepper flakes. Great with Panko crusted baked chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Fried Chicken Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 2
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