Extra Crispy Korean Fried Chicken
Extra Crispy Korean Fried Chicken
Ingredients
For the Chicken
- 500 g chicken thigh pieces, boneless
For the Marinade
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 tablespoon ginger-garlic paste
For the Flour Mix
- 1/2 cup cornflour
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
For the Glaze
- 1 tablespoon butter
- 3 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 tablespoons gochujang, Korean chili paste
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
For the Toppings
- 2 tablespoons mayonnaise, for drizzling, as needed
- 1 tablespoon sesame seeds, as needed
- 2 tablespoons fresh parsley, chopped, as needed
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, combine the boneless chicken thigh pieces with salt, black pepper, 1 teaspoon paprika, and 1 tablespoon ginger-garlic paste. Toss well to ensure the chicken is evenly coated. Let the chicken marinate for 15 minutes at room temperature.
⏱️ 5 min
- 2
While the chicken marinates, prepare the flour mix. In a shallow dish or a large resealable bag, combine 1/2 cup cornflour, 1/2 cup all-purpose flour, and 1/2 cup rice flour. Mix thoroughly.
⏱️ 2 min
- 3
After marinating, toss the chicken pieces in the prepared flour blend until each piece is fully and evenly coated. Shake off any excess flour.
⏱️ 5 min
- 4
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 325°F (160°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until the chicken is light golden brown and cooked through. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let it rest for 2 minutes.
⏱️ 15 min•🌡️ 325
- 5
Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil for a second fry. Fry for another 3-5 minutes, or until the chicken is deep golden brown and audibly crispy. Remove from oil and place back on the wire rack.
⏱️ 10 min•🌡️ 375
- 6
While the chicken is frying, prepare the glaze. In a large pan or wok, melt 1 tablespoon butter over medium heat. Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant. Stir in 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons gochujang, 2 tablespoons ketchup, and 1 tablespoon brown sugar. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until the glaze is bubbly and slightly thickened.
⏱️ 5 min
- 7
Add the hot, double-fried chicken directly into the pan with the glaze. Toss quickly and gently to coat all the chicken pieces evenly. Work fast to ensure the chicken retains its crispiness.
⏱️ 2 min
- 8
Transfer the glazed Korean fried chicken to a serving platter. Drizzle with mayonnaise, sprinkle with sesame seeds, and garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Extra Crispy Korean Fried Chicken
For the Chicken
- 500 g chicken thigh pieces, boneless
For the Marinade
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 tablespoon ginger-garlic paste
For the Flour Mix
- 1/2 cup cornflour
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
For the Glaze
- 1 tablespoon butter
- 3 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 tablespoons gochujang, Korean chili paste
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
For the Toppings
- 2 tablespoons mayonnaise, for drizzling, as needed
- 1 tablespoon sesame seeds, as needed
- 2 tablespoons fresh parsley, chopped, as needed
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, combine the boneless chicken thigh pieces with salt, black pepper, 1 teaspoon paprika, and 1 tablespoon ginger-garlic paste. Toss well to ensure the chicken is evenly coated. Let the chicken marinate for 15 minutes at room temperature.
⏱️ 5 min - 2
While the chicken marinates, prepare the flour mix. In a shallow dish or a large resealable bag, combine 1/2 cup cornflour, 1/2 cup all-purpose flour, and 1/2 cup rice flour. Mix thoroughly.
⏱️ 2 min - 3
After marinating, toss the chicken pieces in the prepared flour blend until each piece is fully and evenly coated. Shake off any excess flour.
⏱️ 5 min - 4
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 325°F (160°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until the chicken is light golden brown and cooked through. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let it rest for 2 minutes.
⏱️ 15 min•🌡️ 325 - 5
Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil for a second fry. Fry for another 3-5 minutes, or until the chicken is deep golden brown and audibly crispy. Remove from oil and place back on the wire rack.
⏱️ 10 min•🌡️ 375 - 6
While the chicken is frying, prepare the glaze. In a large pan or wok, melt 1 tablespoon butter over medium heat. Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant. Stir in 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons gochujang, 2 tablespoons ketchup, and 1 tablespoon brown sugar. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until the glaze is bubbly and slightly thickened.
⏱️ 5 min - 7
Add the hot, double-fried chicken directly into the pan with the glaze. Toss quickly and gently to coat all the chicken pieces evenly. Work fast to ensure the chicken retains its crispiness.
⏱️ 2 min - 8
Transfer the glazed Korean fried chicken to a serving platter. Drizzle with mayonnaise, sprinkle with sesame seeds, and garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min