Korean Fried Chicken
Korean Fried Chicken
Ingredients
For the Marinade
- 600 g chicken wings, cut into nibbles
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons water
For the Crispy Coating
- 100 g all-purpose flour
- 100 g cornstarch
- 2 teaspoons Gochugaru, (Korean chili flakes)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 200 ml water
For the Spicy Sticky Korean Sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar, to 3 tablespoons
- 2 tablespoons Gochujang, (Korean fermented chili paste)
- 2 tablespoons tomato sauce
- 1 tablespoon white sesame seeds
- 80 g white sugar
For Deep Frying
- as needed canola oil, or rice bran oil
Instructions
- 1
In a large bowl, combine 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 2 tablespoons water.
⏱️ 2 min
- 2
Add the 600g chicken wings (cut into nibbles) to the bowl and mix well to coat evenly.
⏱️ 3 min
- 3
Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate.
- 4
In another bowl, combine 100g all-purpose flour, 100g cornstarch, 2 teaspoons Gochugaru, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon black pepper. Mix well to create the dry coating.
⏱️ 3 min
- 5
Fill a wok or medium saucepan just under halfway with canola oil or rice bran oil. Heat the oil to 175°C-180°C.
⏱️ 7 min•🌡️ 175
- 6
Remove the marinated chicken from the fridge.
⏱️ 1 min
- 7
Toss each piece of chicken thoroughly in the dry flour mixture, pressing lightly to create texture and ensure good coverage.
⏱️ 5 min
- 8
Once all the chicken pieces are coated with the dry mixture, add the 200ml of water to the remaining flour mixture in the bowl and whisk to form a light batter.
⏱️ 2 min
- 9
Dip each dry-coated chicken piece into the wet batter, ensuring it's fully covered.
⏱️ 3 min
- 10
Carefully lower the battered chicken pieces into the hot oil. Fry in batches, ensuring not to overcrowd the wok to maintain oil temperature and ensure even cooking.
⏱️ 8 min•🌡️ 175
- 11
Cook for 6-8 minutes per batch, or until the chicken is golden, crisp, and cooked through. Remove the fried chicken and drain on a wire rack or paper towel to remove excess oil.
⏱️ 8 min
- 12
In a small saucepan, combine 3 tablespoons soy sauce, 2-3 tablespoons rice vinegar, 2 tablespoons Gochujang, 2 tablespoons tomato sauce, 1 tablespoon white sesame seeds, and 80g white sugar.
⏱️ 2 min
- 13
Bring the sauce to a gentle boil over medium heat, stirring continuously until the sugar has completely dissolved.
⏱️ 3 min
- 14
Reduce the heat to medium and simmer for 2-3 minutes, allowing the sauce to thicken slightly until it is glossy and able to coat the back of a spoon.
⏱️ 3 min
- 15
Place the hot fried chicken in a large mixing bowl. Pour the warm sauce over the chicken and toss quickly and evenly until every piece is beautifully coated.
⏱️ 2 min
- 16
Serve immediately and enjoy while it is nice and hot!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken
For the Marinade
- 600 g chicken wings, cut into nibbles
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons water
For the Crispy Coating
- 100 g all-purpose flour
- 100 g cornstarch
- 2 teaspoons Gochugaru, (Korean chili flakes)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 200 ml water
For the Spicy Sticky Korean Sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar, to 3 tablespoons
- 2 tablespoons Gochujang, (Korean fermented chili paste)
- 2 tablespoons tomato sauce
- 1 tablespoon white sesame seeds
- 80 g white sugar
For Deep Frying
- as needed canola oil, or rice bran oil
Instructions
- 1
In a large bowl, combine 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 2 tablespoons water.
⏱️ 2 min - 2
Add the 600g chicken wings (cut into nibbles) to the bowl and mix well to coat evenly.
⏱️ 3 min - 3
Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate.
- 4
In another bowl, combine 100g all-purpose flour, 100g cornstarch, 2 teaspoons Gochugaru, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon black pepper. Mix well to create the dry coating.
⏱️ 3 min - 5
Fill a wok or medium saucepan just under halfway with canola oil or rice bran oil. Heat the oil to 175°C-180°C.
⏱️ 7 min•🌡️ 175 - 6
Remove the marinated chicken from the fridge.
⏱️ 1 min - 7
Toss each piece of chicken thoroughly in the dry flour mixture, pressing lightly to create texture and ensure good coverage.
⏱️ 5 min - 8
Once all the chicken pieces are coated with the dry mixture, add the 200ml of water to the remaining flour mixture in the bowl and whisk to form a light batter.
⏱️ 2 min - 9
Dip each dry-coated chicken piece into the wet batter, ensuring it's fully covered.
⏱️ 3 min - 10
Carefully lower the battered chicken pieces into the hot oil. Fry in batches, ensuring not to overcrowd the wok to maintain oil temperature and ensure even cooking.
⏱️ 8 min•🌡️ 175 - 11
Cook for 6-8 minutes per batch, or until the chicken is golden, crisp, and cooked through. Remove the fried chicken and drain on a wire rack or paper towel to remove excess oil.
⏱️ 8 min - 12
In a small saucepan, combine 3 tablespoons soy sauce, 2-3 tablespoons rice vinegar, 2 tablespoons Gochujang, 2 tablespoons tomato sauce, 1 tablespoon white sesame seeds, and 80g white sugar.
⏱️ 2 min - 13
Bring the sauce to a gentle boil over medium heat, stirring continuously until the sugar has completely dissolved.
⏱️ 3 min - 14
Reduce the heat to medium and simmer for 2-3 minutes, allowing the sauce to thicken slightly until it is glossy and able to coat the back of a spoon.
⏱️ 3 min - 15
Place the hot fried chicken in a large mixing bowl. Pour the warm sauce over the chicken and toss quickly and evenly until every piece is beautifully coated.
⏱️ 2 min - 16
Serve immediately and enjoy while it is nice and hot!
⏱️ 1 min