Korean Fried Chicken Recipe (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
- 750 grams Bone- in Chicken Preferably thighs, drumsticks and wings
- 1 teaspoon Salt
- ½ teaspoon Black Pepper Powder
- 1 tablespoon Vinegar
For Korean Fried Chicken Sauce
- 1 tablespoon Butter
- 4 cloves Garlic peeled and finely chopped
- ⅓ cup Gochujang (Korean Red Chilli Paste)
- 4 tablespoon Tomato Ketchup
- 3 tablespoon Vinegar
- 4 tablespoon Honey
- 2 tablespoon Brown Sugar
- 1 teaspoon Red Chilli Flakes
For Flour Dredge and Frying
- 1 cup Cornstarch
- 1 cup Plain Flour
- 2 teaspoon Salt or to taste
- 1 tspo Black Pepper Powder or to taste
- Cold Water as needed
- Sunflower Oil for deep frying
For Garnishing
- 1 tablespoon Toasted Sesame Seeds for garnishing
Instructions
- Take chicken in a bowl. Add salt, pepper and vinegar. Mix well and leave aside to marinate for 30 minutes.
- Take plain flour, cornstarch, salt and pepper in a bowl and mix well. Take cold water in a bowl and set aside. Heat oil for deep frying.
- Take the chicken and add it to the flour coating and coat well with the flour. Now do this for all the chicken and arrange it on a plate.
- Now lets do the double coating. For that take the flour coated chicken and dunk it in the cold water once. Immediately drop it back into the flour and squeeze it gently so the chicken is coated with the cornstarch and flour. Remove the chicken and place it back on the plate. Repeat this for all chicken.
- Now lets fry the chicken. Drop the flour coated chicken in hot oil in batches and fry for 6 to 7 minutes. This is your first fry. Remove the fried chicken from oil and place it on a wire rack or bowl and continue frying all the chicken in batches.
- Now we are going to double fry the chicken. Increase the oil temperature to high. Drop the fried chicken back into the hot oil and fry until golden and crispy. It will take another 6 to 7 minutes till golden and crispy. While the chicken is frying, make the sauce.
- Heat butter in a large saute pan. Add in garlic and saute the garlic in the butter for 1 minute until it gets light golden and crispy.
- Add in gochujang, honey, vinegar, sugar, ketchup, red chilli flakes and mix well. Cook this for 2 minutes until it gets bubbly and glossy. Take it off the heat.
- Add the fried chicken into the sauce and toss well to coat. Place the sauce coated chicken on a serving plate. Sprinkle with sesame seeds and immediately.
Nutrition
Nutrition Facts
Korean Fried Chicken Recipe (Korean Chicken Recipe)
Serving Size
1 servings
Amount per Serving
Calories
977
% Daily Value*
Fat
41
g
63
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
16
g
Cholesterol
218
mg
73
%
Sodium
2721
mg
118
%
Potassium
615
mg
18
%
Carbohydrates
110
g
37
%
Fiber
2
g
8
%
Sugar
35
g
39
%
Protein
40
g
80
%
Vitamin A
587
IU
12
%
Vitamin C
2
mg
2
%
Calcium
78
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.