Korean Fried Chicken | Korean Chicken Recipe
Korean Fried Chicken is a popular street food made with crunchy fried chicken tossed in a spicy, sticky and sweet sauce. This recipe is easy and results in crispy chicken even after tossing in the sauce. I have included few tips and tricks to make the best crispy Korean fried chicken made from scratch. Enjoy hot fried chicken with cold drink , cucumber salad & chilli oil noodles for a satisfying meal. Learn how to make Korean chicken with step by step pictures and video.
Equipment
Cooking pot
Slotted Spoon
Ingredients
For Marinating Chicken
- 1 kg Chicken (skin-on & bone-in)
- Salt and pepper to taste
- 1 tablespoon Vinegar
For Fried Chicken Sauce
- 2 tablespoon Gochujang
- ¼ cup Tomato Ketchup
- 1 tablespoon Vinegar
- 1 teaspoon Soy Sauce
- 3 tablespoon Sugar
- ¼ tablespoon Corn syrup or Honey
- ¼ cup Water
- 3 tablespoon Garlic finely chopped
- 1 tablespoon Toasted Sesame Oil
For Fried Chicken
- 1 cup Cornstarch
- Oil for deep frying
- 1 teaspoon Sesame Seeds for garnishing
- 1 tablespoon Spring Onions for garnishing
Instructions
- Take chicken in a bowl. Add salt, pepper and vinegar. Mix well and leave aside to marinate for 30 minutes.
- Take sauce ingredients in a bowl except sesame oil and garlic. Mix well till smooth. Heat sesame oil in a pan, add finely chopped garlic and stir fry for few seconds. Pour in the sauce and cook on high heat for 2 to 3 minutes till shiny and glossy. Remove and set aside.
- Take cornstarch in a bowl, add chicken in and squeeze it to coat with cornstarch. Squeezing will make them create flaky exterior. Set aside for few minutes.
- Heat oil for deep frying. Drop chicken in and fry on medium high heat for 4 to 5 minutes, strain the chicken. Now increase the heat, Add the chicken back in the oil and fry for another 5 to 6 mins till crispy. Strain and set aside.
- Take fried chicken in a bowl, add sauce over it and toss well to coat. Serve with a garnish of spring onions and sesame seeds.
Video
Notes
-
- Marinate the chicken as mentioned.
- Double frying the chicken makes it super crispy and stays crispy longer.
- Toss the chicken in the sauce just before serving so it stays crispy for a longer time.
- Make the sauce in advance. You can store in fridge upto a week.
- Always use a larger pot for frying so the chicken has plenty of room to fry.
Nutrition
Nutrition Facts
Korean Fried Chicken | Korean Chicken Recipe
Serving Size
1 servings
Amount per Serving
Calories
325
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
60
mg
20
%
Sodium
208
mg
9
%
Potassium
222
mg
6
%
Carbohydrates
32
g
11
%
Fiber
0.4
g
2
%
Sugar
9
g
10
%
Protein
16
g
32
%
Vitamin A
184
IU
4
%
Vitamin C
4
mg
5
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.