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Korean Fried Chicken
: Ultra-Crispy Snack With A Sweet And Spicy Glaze

Name: ~Korean Fried Chicken~: Ultra-Crispy Snack With A Sweet And Spicy Glaze
Total time: 75 min
Yield: 1
Cuisine: Korean
Ingredients: For the chicken marinade:; 750-800 gm Boneless chicken thighs or wings, cut into bite-sized pieces; 1 tsp Salt; 1/2 tsp Black pepper:; 1 tsp Ginger paste; 1 tbsp Rice wine or regular cooking wine (optional); For the coating:; 1 cup Potato starch or cornstarch; 1/2 cup each OR Potato starch + All-purpose flour (for thicker coating); 1/2 tsp Garlic powder; 1/4 tsp White pepper powder; 1/4 tsp Ginger powder:; 1-1.5 litres Vegetable oil (for deep frying); For the spicy-sweet Gochujang sauce:; 2-3 tbsp Gochujang (Korean chilli paste); 2 tbsp + 1 tsp OR Red chilli sauce+ Red chilli powder; 3 tbsp Tomato ketchup:; 2-3 tbsp Honey or corn syrup; 2 tbsp Soy sauce; 1 tbsp Rice vinegar or white vinegar; 1 tbsp Brown sugar; 4-5 Garlic cloves (minced); 1 tsp Ginger (grated); 1 tbsp Sesame oil; 2 tbsp Water; For the garnish:; 1 tbsp White sesame seeds (til); 2 tbsp Spring onions (chopped); 1/2 tsp Red chilli flakes (optional)

75 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Introduced to Korea by American troops in the 1940s, Korean fried chicken has today evolved into a beloved local and international favourite. What sets it apart is its ultra-thin, incredibly crispy coating achieved through the signature double-frying technique. A sweet-spicy glaze finishes off the dish.

Ingredients

UNITSIngredients

For the chicken marinade:

750-800 gmBoneless chicken thighs or wings, cut into bite-sized pieces

1 tsp Salt

1/2 tsp Black pepper:

1 tsp Ginger paste

1 tbspRice wine or regular cooking wine (optional)

For the coating:

1 cup Potato starch or cornstarch

1/2 cup eachOR Potato starch + All-purpose flour (for thicker coating)

1/2 tsp Garlic powder

1/4 tsp White pepper powder

1/4 tsp Ginger powder:

1-1.5 litresVegetable oil (for deep frying)

For the spicy-sweet Gochujang sauce:

2-3 tbspGochujang (Korean chilli paste)

2 tbsp + 1 tsp OR Red chilli sauce+ Red chilli powder

3 tbspTomato ketchup:

2-3 tbspHoney or corn syrup

2 tbsp Soy sauce

1 tbspRice vinegar or white vinegar

1 tbspBrown sugar

4-5 Garlic cloves (minced)

1 tspGinger (grated)

1 tbsp Sesame oil

2 tbspWater

For the garnish:

1 tbsp White sesame seeds (til)

2 tbsp Spring onions (chopped)

1/2 tspRed chilli flakes (optional)

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Directions

Description - Step 1

Marinate the chicken

Cut boneless chicken thighs or separate chicken wings into drumettes and flats. Season the chicken generously with salt, black pepper, and ginger paste in a big bowl. If you have rice wine, add a tablespoon. Mix thoroughly, and then massage the marinade into the chicken for a minute. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes; overnight will give you more flavour.

Description - Step 2

Prepare the sauce

Mix gochujang (or red chilli sauce mixture), ketchup, honey, soy sauce, vinegar, brown sugar, and water in a small saucepan. Whisk and bring to a simmer over medium heat. Cook for 3-4 minutes, stirring constantly, until the sauce thickens and becomes glossy. It should coat the back of a spoon. Remove from heat and stir in the minced garlic, grated ginger, and sesame oil. Mix well and set aside.

Description - Step 3

Coat the chicken and first fry

Remove the marinated chicken from the refrigerator and pat each piece completely dry with paper towels. In a large bowl, mix potato starch (or cornstarch) with garlic powder, white pepper, and ginger powder. Mix well. Toss the chicken pieces in this starch mixture, pressing gently to coat thoroughly, then shake off excess starch. Heat oil in a deep, heavy-bottomed pot or kadhai to 170-180°C. Fry the chicken pieces in batches, for 6-8 minutes, turning occasionally, until the chicken is light golden and cooked through. Remove the chicken and place it on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.

Description - Step 4

Rest and second fry for maximum crispiness

Let all the first-fried chicken rest on the wire rack for 5-10 minutes. Meanwhile, increase your oil temperature to 190°C for the second fry. Using the same batching method, carefully return the chicken pieces to the now-hotter oil. Fry for 2-3 minutes until deep golden brown and incredibly crispy. Remove and drain on fresh paper towels on the wire rack.

Description - Step 5

Glaze and garnish

Place all the hot, freshly double-fried chicken in a large mixing bowl. Pour the warm sauce over the chicken – start with about two-thirds of the sauce, reserving some. Using a large spoon, quickly but gently toss the chicken to coat each piece evenly with the glaze. Work fairly quickly so the chicken stays hot and crispy. Transfer the glazed chicken to a serving plate, add the garnishes and serve.

Step 1

Marinate the chicken

35 minutes

Step 2

Prepare the sauce

8 minutes

Step 3

Coat the chicken and first fry

12 minutes

Step 4

Rest and second fry for maximum crispiness

8 minutes

Plate it up!

Plating Instructions

Line a flat plate, takeout box or shallow basket with parchment paper. Pile the glossy, sauce-coated chicken pieces in the centre, making sure the toppings are visible.

Pairing Instructions

Korean fried chicken is traditionally paired with cold beer – this combination is called ‘ChiMaek’ in Korea.

Garnishing Instructions

Sprinkle white sesame seeds liberally over the glazed chicken, and add a handful of finely chopped spring onions or parsley.