Korean Fried Chicken
Korean Fried Chicken
Ingredients
For the Marinade
- 600 grams 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 grams all-purpose flour
- 100 grams 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
- 2-3 tablespoons rice vinegar
- 2 tablespoons Gochujang, (Korean fermented chili paste)
- 2 tablespoons tomato sauce
- 1 tablespoon white sesame seeds
- 80 grams white sugar
For Deep Frying
- as needed canola oil or rice bran oil, for deep frying
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. Mix these ingredients thoroughly.
⏱️ 2 min
- 2
Add the 600 grams of chicken wings (cut into nibbles) to the bowl. Mix well to ensure the chicken is evenly coated with the marinade.
⏱️ 3 min
- 3
Cover the bowl and refrigerate the chicken for at least 30 minutes to marinate.
- 4
In a separate bowl, combine 100 grams all-purpose flour, 100 grams cornstarch, 2 teaspoons Gochugaru, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon black pepper. Mix these dry ingredients well.
⏱️ 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.
⏱️ 5 min•🌡️ 175
- 6
Remove the marinated chicken from the fridge. Take each piece of chicken and toss it thoroughly in the dry coating mixture, pressing lightly to create texture on the surface. Place the dry-coated chicken pieces on a tray.
⏱️ 5 min
- 7
Once all the chicken pieces have been coated in the dry mixture, add 200 ml of water to the remaining flour mixture in the bowl. Whisk the mixture to form a light batter.
⏱️ 2 min
- 8
Dip each dry-coated chicken piece into the wet batter, ensuring it's fully covered. Carefully lower the battered chicken pieces into the hot oil. Fry the chicken in batches, ensuring not to overcrowd the wok (approximately 4-5 pieces at a time).
⏱️ 5 min•🌡️ 175
- 9
Cook the chicken for 6-8 minutes per batch, or until it turns golden brown, becomes crisp, and is cooked through.
⏱️ 10 min - 10
Remove the fried chicken from the oil and drain it on a wire rack or paper towel to remove excess oil.
⏱️ 2 min
- 11
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 80 grams white sugar.
⏱️ 2 min
- 12
Bring the sauce mixture to a gentle boil, stirring continuously until the sugar has completely dissolved.
⏱️ 3 min
- 13
Reduce the heat to medium and simmer the sauce for 2-3 minutes. This will allow the sauce to thicken slightly until it appears glossy and is able to coat the back of a spoon.
⏱️ 3 min
- 14
Place the hot fried chicken in a large mixing bowl. Pour the warm, thickened sauce over the chicken.
⏱️ 1 min
- 15
Toss the chicken quickly and evenly until every piece is beautifully coated in the sticky sauce.
⏱️ 1 min
- 16
Transfer the coated chicken to a serving plate. Optionally, sprinkle additional white sesame seeds on top for garnish. Enjoy while it is nice and hot!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken
For the Marinade
- 600 grams 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 grams all-purpose flour
- 100 grams 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
- 2-3 tablespoons rice vinegar
- 2 tablespoons Gochujang, (Korean fermented chili paste)
- 2 tablespoons tomato sauce
- 1 tablespoon white sesame seeds
- 80 grams white sugar
For Deep Frying
- as needed canola oil or rice bran oil, for deep frying
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. Mix these ingredients thoroughly.
⏱️ 2 min - 2
Add the 600 grams of chicken wings (cut into nibbles) to the bowl. Mix well to ensure the chicken is evenly coated with the marinade.
⏱️ 3 min - 3
Cover the bowl and refrigerate the chicken for at least 30 minutes to marinate.
- 4
In a separate bowl, combine 100 grams all-purpose flour, 100 grams cornstarch, 2 teaspoons Gochugaru, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon black pepper. Mix these dry ingredients well.
⏱️ 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.
⏱️ 5 min•🌡️ 175 - 6
Remove the marinated chicken from the fridge. Take each piece of chicken and toss it thoroughly in the dry coating mixture, pressing lightly to create texture on the surface. Place the dry-coated chicken pieces on a tray.
⏱️ 5 min - 7
Once all the chicken pieces have been coated in the dry mixture, add 200 ml of water to the remaining flour mixture in the bowl. Whisk the mixture to form a light batter.
⏱️ 2 min - 8
Dip each dry-coated chicken piece into the wet batter, ensuring it's fully covered. Carefully lower the battered chicken pieces into the hot oil. Fry the chicken in batches, ensuring not to overcrowd the wok (approximately 4-5 pieces at a time).
⏱️ 5 min•🌡️ 175 - 9
Cook the chicken for 6-8 minutes per batch, or until it turns golden brown, becomes crisp, and is cooked through.
⏱️ 10 min - 10
Remove the fried chicken from the oil and drain it on a wire rack or paper towel to remove excess oil.
⏱️ 2 min - 11
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 80 grams white sugar.
⏱️ 2 min - 12
Bring the sauce mixture to a gentle boil, stirring continuously until the sugar has completely dissolved.
⏱️ 3 min - 13
Reduce the heat to medium and simmer the sauce for 2-3 minutes. This will allow the sauce to thicken slightly until it appears glossy and is able to coat the back of a spoon.
⏱️ 3 min - 14
Place the hot fried chicken in a large mixing bowl. Pour the warm, thickened sauce over the chicken.
⏱️ 1 min - 15
Toss the chicken quickly and evenly until every piece is beautifully coated in the sticky sauce.
⏱️ 1 min - 16
Transfer the coated chicken to a serving plate. Optionally, sprinkle additional white sesame seeds on top for garnish. Enjoy while it is nice and hot!
⏱️ 1 min