Korean Fried Chicken (Sweet, Spicy & Extra Crispy!)
This gochujang-infused sweet and saucy Korean fried chicken recipe is double-fried to crispy perfection. This recipe calls for yangnyeom-chikin, or “seasoned chicken,” which is the sweet and spicy variety. However, you can also enjoy this dish without any sauce.
Prepare in 30 minutes
cook in 30 minutes.
12 hours HRS for marinating
13 hours HRS for total
Ingredients For Korean Fried Chicken
- 2 lb (907.2 g) WHITE MARINADE skin-on, boned chicken drumsticks, wings, or thighs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon garlic powder
- ½ tablespoon ginger powder
- ½ tablespoon onion powder
- ¾ cup water (add more if necessary)
- ½ tablespoon white vinegar
Dry batter and frying preferable
- vegetable oil is neutral for cooking
- One cup potato starch
- One cup all-purpose flour
- One-and-a-half teaspoons salt,
For Sauce SAUCE
- Four tablespoons sesame oil
- Four chopped garlic cloves
- One tablespoon gojuchang/Chilli Sauce
- 1/2 cup Honey
- 1/2 cup ketchup
- 1/2 cup Soy sauce
Instructions For Korean Fried Chicken
MARINADE THAT’S WET
- To help with frying and eating, prepare your chicken by deboning the chicken thighs or halving the wings so that the wing and drumsticks are two distinct pieces.
- Cut the chicken thighs into 1 ½ to 2 inch chunks if you’re using them. I prefer to check that every component has skin.
- Mix the onion powder, ginger powder, garlic powder, and pepper in a basin. To fully combine the dry ingredients, use a fork or whisk. In the bowl, add the vinegar and water. Whisk to mix all the ingredients together. Like applesauce, your marinade should be on the thicker side. One tablespoon at a time, add more water if necessary.
- Place the chicken pieces in an airtight container and cover with the moist marinade. Ensure that every component is completely covered. Let it marinate for at least 12 hours and up to 18 hours in the refrigerator.
FRYING AND DRY BATTER
- Before frying, take the marinated chicken out of the refrigerator and let it come to room temperature for about half an hour. If you fry them directly out of the refrigerator, it’s possible that even though the outside is cooked through, the centres will still be raw.
- Add roughly two inches of vegetable oil to a heavy-bottomed saucepan and bring the temperature up to 375 °F.
- Put the all-purpose flour, salt, and potato starch in a shallow bowl.
- After removing any leftover marinade from one chicken piece, carefully coat it with the dry batter, pat off any excess powder, and place it on a drying rack placed over a half sheet pan. Continue doing this with each chicken piece.
- Verify that the oil reads 375 °F before frying (do this again for fresh batches). Don’t overcrowd the saucepan when you carefully drop the chicken pieces into the oil using tongs. For two to four minutes, depending on the size of the chicken, fry each batch. Every now and then, flip the chicken over to brown the other side. Check the temperature using a thermometer; the chicken should be 165 °F. It should be light brown on the outside. Take out the chicken and place it flat on a wire rack covered with paper towels. Proceed with the remaining pieces of chicken.
- Second fry: when all of the chicken pieces have been fried, remove any browned or charred bits from the bottom of the pot (I prefer to do this using a tiny sieve). The chicken should be double-fried in small batches by returning them to the oil and cooking them for a further two to three minutes, or until the outside is medium-to dark-golden brown and extremely crispy. After removing the chicken, pat dry with paper towels placed over wire racks.
- Put the garlic and sesame oil in a saucepan over medium heat. Reduce the heat to medium-low and stir in the gojuchang, honey, ketchup, and soy sauce once the garlic begins to smell aromatic, about 30 seconds. To reheat the sauce, stir it and cook it for about one minute. This sauce should only be simmered gently to warm it up for the chicken, not brought to a boil.
- Place the chicken and approximately half of the sauce in a large mixing basin. Add more sauce as needed to coat the chicken after mixing it with the sauce.
- Serve your chicken with french fries, a cool beer, and pickles made from daikon radish!
637.4 k cal of calories, 97.8 g of carbohydrates, 26.5 g of protein, 17.4 g of fat, 4.5 g of saturated fat, 65.3 mg of cholesterol, 2364.5 mg of sodium, 1029.1 mg of potassium, 6.4 g of fibre, 35.7 g of sugar, 245 I U of vitamin A, 6.7 mg of vitamin C, 96.8 mg of calcium, and 4.6 mg of iron.
Recipe Adapted From: Huy Vu