Korean fried chicken – These crispy fried chicken made in korean style is tender juicy from inside and coated with sweet spicy and sour sauces perfect for quick party appetizer or snacks.
What is Korean Fried Chicken?
Korean fried chicken stands apart from other fried chicken styles due to its unique double-frying technique, resulting in a lighter, crispier crust. Traditionally marinated with a blend of soy sauce, ginger, garlic, and other spices, the chicken is often coated with a cornstarch or potato starch batter. Popular sauces range from spicy gochujang-based glazes to sweet soy or even creamy garlic variations.
Variations of Korean Fried Chicken
- Yangnyeom Chicken (Sweet and Spicy): Coated with a sticky sauce made from gochujang (Korean red chili paste), honey, garlic, and soy sauce.
- Soy Garlic Chicken: A savory and slightly sweet variation featuring soy sauce, garlic, and sugar.
- Honey Butter Chicken: A modern twist, featuring a buttery glaze with honey and powdered milk for a creamy sweetness.
- Cheese Powder Chicken: A fun, popular street food variation dusted with savory cheese powder.
- Boneless vs. Bone-In: While traditionalists love the bone-in version for its juicy flavor, boneless Korean fried chicken is equally popular for its convenience.
Tips and Tricks for Perfect Korean Fried Chicken
- Double Fry for Extra Crispiness: The hallmark of Korean fried chicken is its ultra-crispy crust. Frying the chicken twice removes excess moisture, ensuring it stays crispy even after being coated with sauce.
- Use Potato Starch: While cornstarch works, potato starch gives the batter an airy, almost feathery crispiness that is unmatched.
- Marinate for Flavorful Meat: A good marinade infuses the chicken with flavor. A mix of soy sauce, garlic, ginger, and a hint of sugar is a classic base.
- Don’t Overcrowd the Pan: Frying too many pieces at once lowers the oil temperature, resulting in soggy chicken.
- Keep it Hot: Maintain an oil temperature of around 350°F (175°C) for the best results.
How to Serve Korean Fried Chicken
- Side Dishes: Serve with pickled radish (kkakdugi), kimchi, or a simple cabbage slaw with a tangy dressing.
- Beverages: Pair with Korean beer (Hite or Cass) or a refreshing glass of soju for an authentic experience.
- Accompaniments: A side of steamed rice or fries can complement the bold flavors beautifully.
How to Store Korean Fried Chicken
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven or air fryer at 375°F (190°C) to restore the crispiness. Avoid microwaving, as it makes the chicken soggy.
- Freezing: Freeze the chicken before adding sauce. Thaw and reheat in an oven, then toss in sauce for best results.
Recipe FAQs
Q: Can I use chicken breasts instead of wings or drumsticks?
A: Absolutely! Chicken breasts work well, especially if cut into bite-sized pieces for quicker cooking.
Q: What oil is best for frying?
A: Neutral oils like vegetable, canola, or peanut oil are ideal due to their high smoke points.
Q: Is it necessary to use gochujang for the sauce?
A: While gochujang provides the signature flavor, you can substitute with a mix of chili paste and a touch of honey or soy sauce.
Q: How do I make it gluten-free?
A: Use gluten-free soy sauce and potato starch instead of wheat flour or cornstarch.
Q: Why is my chicken not crispy?
A: This could be due to overcrowding the pan, insufficient frying time, or not double-frying the chicken.
Korean Fried Chicken
Korean fried chicken - These crispy fried chicken made in korean style is tender juicy from inside and coated with sweet spicy and sour sauces perfect for quick party appetizer or snacks.
Ingredients
For the chicken
- 500g chicken wings
- 50g cornflour
- large chunk of ginger, finely grated
- sesame seeds and sliced spring onion, to serve
- vegetable oil, for frying
For the sauce
- 6 tbsp dark brown sugar
- 2 large garlic cloves, crushed
- 2 tbsp soy sauce
- small piece ginger, grated
- 2 tsp sesame oil
- 2 tbsp gochujang (Korean chilli paste)
Instructions
- Put all the sauce ingredients in a saucepan and simmer gently for 3-4 mins until syrupy. Remove from the heat and set aside.
- Season the chicken wings with grated ginger, salt and pepper. Toss the chicken with the cornflour to evenly coat.
- In a large frying pan heat about 2 cm of vegetable oil over a medium/high heat.
- Fry the chicken wings until crisp for about 8-10 mins turning halfway. Remove from the oil and place on kitchen paper to soak the oil. Let sit for 2 minutes to cool slightly.
- Reheat the sauce, and add the fried chicken pieces and toss it.
- Place into a bowl and top with the sliced spring onions and sesame seeds.
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Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 599Total Fat 40gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 25gCholesterol 102mgSodium 1384mgCarbohydrates 39gFiber 2gSugar 21gProtein 24g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Still Hungry Try These Delicious Chicken Recipes:
Korean fried chicken isn’t just a dish—it’s an experience. Whether you’re hosting a dinner party, indulging in a late-night snack, or craving something indulgent, this recipe is sure to hit the spot. By following these tips, tricks, and variations, you’ll master the art of making perfect Korean fried chicken that rivals even the best restaurants. Happy frying!
