Korean fried chicken. Put a sweet and spicy spin on your favorite fried chicken with this crunchy bites of deliciousness. Double fried to level up the super crunch factor and coated in a lip-smacking sauce, this classic Korean style chicken is to die for.
When you’re craving for delicious deep fried food, why not try some crunchy fried chicken bites? Oh no, you don’t have to rush to your nearest fast food shop. Today, let’s think about some crunchy homemade goodies. Are you in?
This Korean fried chicken, Korea’s own KFC also called chickin is double fried chicken with very crunchy coating on the outside and tender succulent chicken on the inside. And then there are a few additional touch of ingredients here and there to make it as tasty as the authentic version of the recipe.
When it comes to deep fried chicken, a crunchy coating is a ‘must’. I always make sure the coating turns to be as crunchy as possible. And yes, that clearly means lots of experiments to come up with the perfect recipe.
The first step in making Korean fried chicken is marinating the chicken in a simple mix of garlic, ginger, ground black pepper and salt. You’ll need to marinate for at least 1 hour in the refrigerator. If you have time, start the recipe a day ahead, and marinate overnight for best results.
Again, I’ve used chicken wings in this recipe. Whenever I think about deep fried chicken, chicken wing is the first thing that comes to my mind. I think it’s the most flavorful part apt for your frying needs. If you’re not a fan of wings, use sliced chicken breast to make this fried chicken.
Now, the marinated chicken needs to be lightly coated in a batter made of all-purpose flour, cornstarch, baking soda, sugar and curry powder. Curry powder provides an extra kick of flavor to this chicken. You can use Korean curry powder if it’s available, otherwise just go with the regular curry powder.
One of the important things that make Korean fried chicken extra ordinarily tasty is the fact that these are deep fried two times. Double frying is the secret to the super crunchy outer covering of chicken.
After frying, you can coat the chicken pieces in a sticky, sweet and spicy sauce. This is totally optional, but it adds another level of flavor to this dish. To make the sauce, a simple mixture of grated onions, garlic, tomato ketchup, honey, soy sauce and gochujang (Korean chili paste) are simmered for about 5 minutes.
Gochujang is a classic ingredient used in Korean cooking. However, if it’s not available, substitute with sriracha or red chili paste. Finally, coat the chicken pieces in the sauce and enjoy! Don’t forget to sprinkle with plenty of sesame seeds.
More fried chicken recipes:
- Honey Chicken
- Chicken Lollipop
- Street food style Fried Chicken (Thattukada Chicken Fry)
- Chicken Donuts
Korean Fried Chicken | Video
Ingredients
Marinate chicken:
- 1 kg chicken wings mid wing and drummettes separated
- 8 garlic cloves minced
- 1 inch fresh ginger minced
- 2 teaspoon ground black pepper black pepper powder
- Salt to taste
Batter:
- 1 cup all purpose flour plain flour
- 2 tablespoon cornstarch
- ½ teaspoon baking powder
- 1 teaspoon curry powder Korean curry powder preferred
- 1 teaspoon white sugar
- Chilled water
Korean fried chicken sauce:
- 1 tablespoon oil
- 1 tablespoon grated onion
- 1 tablespoon minced garlic
- 4 tablespoon tomato sauce ketchup
- 2 tablespoon gochujang Korean chili paste
- 2 tablespoon honey
- 1 tablespoon soy sauce
- Other ingredients:
- Oil for deep frying
- 3 tablespoon sesame seeds to garnish
Instructions
- Place chicken wings, garlic, ginger and ground black pepper in a bowl. Season with salt. Coat chicken in the mixture. Cover and refrigerate for at least one hour or overnight if possible. Set aside.
- Heat oil for deep frying in a large pan. If you have a deep fryer, heat oil to 180C / 350F.
- To make the batter, place flour, cornstarch, baking soda, curry powder and sugar in a bowl. Add water little by little to make smooth, lump-free batter. Add chicken. Toss to coat. Set aside.
- Deep fry chicken in batches until the crust turns crunchy. Drain on an absorbent paper towel. Leave to cool for 10 minutes. Deep fry chicken again in batches until chicken is cooked through and the outer covering is browned. Drain on an absorbent paper towel.
- To make Korean fried chicken sauce, heat oil in a frying pan over medium-high heat. Add onion and garlic. Sauté, stirring occasionally, for 2 minutes. Add tomato sauce (ketchup), gochujang, honey and soy sauce. Stir to combine. Simmer for about 5 minutes. Remove from heat.
- Add fried to the sauce. Toss to coat. Sprinkle with sesame seeds if you like.
Video
Nutrition
Alexandra @ It's Not Complicated Recipes says
This looks incredible! Another delicious recipe!! Yum!
Adrian says
One of my favourite recipes, only made it once and it turned out fantastic, cut down on the garlic a little because I felt like 8 cloves was excessive. otherwise amazing! Thank you!