Korean Fried Chicken
Korean Fried Chicken
Ingredients
For the Chicken
- 500 g chicken, wings or boneless pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 teaspoon chicken bouillon
- 1 tablespoon garlic, minced
For the Batter
- 1/2 cups corn/potato starch
- 1/2 cups cold water
For the Second Coating
- 1/2 cups corn/potato starch, extra, for dredging
For the Sauce
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon gochugal, Korean chili flakes
- 1 tablespoon honey or sugar
- 2 tablespoons mirin
For Garnish
- 2 tablespoons green onions, chopped, optional
- 1 teaspoon sesame seeds, optional
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, toss the 500 g chicken (wings or boneless pieces) with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chicken bouillon, and 1 tablespoon minced garlic. Mix well to coat the chicken pieces evenly.
⏱️ 5 min
- 2
In a separate measuring cup or small bowl, combine 1/2 cups corn/potato starch and 1/2 cups cold water. Whisk together until it forms a thick, smooth slurry without lumps.
⏱️ 3 min
- 3
Pour the prepared wet batter over the seasoned chicken in the bowl. Mix thoroughly with your hands or a spoon until all chicken pieces are completely coated with the batter.
⏱️ 3 min
- 4
Place 1/2 cups of extra corn/potato starch in a separate shallow bowl. Take each battered chicken piece, allowing any excess wet batter to drip off, then dredge it individually in the dry corn/potato starch until fully covered. Set aside on a plate.
⏱️ 7 min
- 5
Heat approximately 4 cups of oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully drop the double-coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until the chicken is golden brown and crispy, about 6-8 minutes per batch. Remove the fried chicken from the oil using tongs or a spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 15 min•🌡️ 350
- 6
While the chicken is frying, prepare the sauce. In a medium pan, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon gochugal (Korean chili flakes), 1 tablespoon honey or sugar, and 2 tablespoons mirin.
⏱️ 3 min
- 7
Mix the sauce ingredients well with a whisk or spoon. Bring the sauce to a gentle simmer over medium heat and cook for 2 minutes, stirring occasionally, until it thickens slightly to the desired texture.
⏱️ 2 min
- 8
Add the freshly fried chicken pieces directly into the simmering sauce in the pan. Toss the chicken gently but thoroughly until all pieces are evenly coated with the sauce.
⏱️ 2 min
- 9
Transfer the sauced Korean fried chicken to a serving plate. Garnish with 2 tablespoons chopped green onions and 1 teaspoon sesame seeds if desired, then serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken
For the Chicken
- 500 g chicken, wings or boneless pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 teaspoon chicken bouillon
- 1 tablespoon garlic, minced
For the Batter
- 1/2 cups corn/potato starch
- 1/2 cups cold water
For the Second Coating
- 1/2 cups corn/potato starch, extra, for dredging
For the Sauce
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon gochugal, Korean chili flakes
- 1 tablespoon honey or sugar
- 2 tablespoons mirin
For Garnish
- 2 tablespoons green onions, chopped, optional
- 1 teaspoon sesame seeds, optional
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, toss the 500 g chicken (wings or boneless pieces) with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chicken bouillon, and 1 tablespoon minced garlic. Mix well to coat the chicken pieces evenly.
⏱️ 5 min - 2
In a separate measuring cup or small bowl, combine 1/2 cups corn/potato starch and 1/2 cups cold water. Whisk together until it forms a thick, smooth slurry without lumps.
⏱️ 3 min - 3
Pour the prepared wet batter over the seasoned chicken in the bowl. Mix thoroughly with your hands or a spoon until all chicken pieces are completely coated with the batter.
⏱️ 3 min - 4
Place 1/2 cups of extra corn/potato starch in a separate shallow bowl. Take each battered chicken piece, allowing any excess wet batter to drip off, then dredge it individually in the dry corn/potato starch until fully covered. Set aside on a plate.
⏱️ 7 min - 5
Heat approximately 4 cups of oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully drop the double-coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until the chicken is golden brown and crispy, about 6-8 minutes per batch. Remove the fried chicken from the oil using tongs or a spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 15 min•🌡️ 350 - 6
While the chicken is frying, prepare the sauce. In a medium pan, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon gochugal (Korean chili flakes), 1 tablespoon honey or sugar, and 2 tablespoons mirin.
⏱️ 3 min - 7
Mix the sauce ingredients well with a whisk or spoon. Bring the sauce to a gentle simmer over medium heat and cook for 2 minutes, stirring occasionally, until it thickens slightly to the desired texture.
⏱️ 2 min - 8
Add the freshly fried chicken pieces directly into the simmering sauce in the pan. Toss the chicken gently but thoroughly until all pieces are evenly coated with the sauce.
⏱️ 2 min - 9
Transfer the sauced Korean fried chicken to a serving plate. Garnish with 2 tablespoons chopped green onions and 1 teaspoon sesame seeds if desired, then serve immediately.
⏱️ 1 min