Korean Fried Chicken

By Ellie

4 Person

40 Minutes

685 Calories

How to make sweet, spicy and sticky Korean fried chicken! It's super crunchy and hugely addictive! Pickled radish and pickled cucumbers are popular side dishes to serve with Korean fried chicken. These will help you wash out the oily taste from the fried chicken if you have it.

Ingredients

Optional – To Garnish

green onion finely chopped or thinly shredded
toasted sesame seeds

Korean Fried Chicken Sauce

1 tbsp. sesame oil
2 tbsp. minced garlic
2 tbsp. soy sauce
1/4 cup brown sugar
1/4 cup honey
2 tbsp. gochujang (Korean chilli paste), add 1/2 Tbsp more to make it spicier
3 tbsp. tomato sauce / ketchup

Main

Some cooking oil for deep frying
1 cup potato starch or corn starch
1/2 tsp. ground black pepper
1 tsp. fine sea salt
2 tsp. minced ginger
2 tbsp. rice wine
1.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed

Method

01

In a bowl, place the chicken, rice wine, ginger, salt, and black pepper. Combine them well. Then evenly coat the chicken with the starch and set aside. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)
02

In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175℃ / 347℉ (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimizes oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep-frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175℃ / 347℉ (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
03

In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double-fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.

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Korean Fried Chicken

3.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 685 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Optional – To Garnish

green onion finely chopped or thinly shredded

toasted sesame seeds

Korean Fried Chicken Sauce

1 tbsp. sesame oil

2 tbsp. minced garlic

2 tbsp. soy sauce

1/4 cup brown sugar

1/4 cup honey

2 tbsp. gochujang (Korean chilli paste), add 1/2 Tbsp more to make it spicier

3 tbsp. tomato sauce / ketchup

Main

Some cooking oil for deep frying

1 cup potato starch or corn starch

1/2 tsp. ground black pepper

1 tsp. fine sea salt

2 tsp. minced ginger

2 tbsp. rice wine

1.4 kg whole chicken (3 pounds), cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed

03 Method

Step 1

In a bowl, place the chicken, rice wine, ginger, salt, and black pepper. Combine them well. Then evenly coat the chicken with the starch and set aside. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)

Step 2

In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175℃ / 347℉ (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimizes oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep-frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175℃ / 347℉ (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.

Step 3

In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double-fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce. Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.

04 Author

Ellie

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