Korean Fried Chicken
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
40 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
661 kcal
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Course
Side Dish, Main Course, Appetizer
Korean Fried Chicken
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This recipe for Korean Fried Chicken features lightly battered, flavorful tender bites of chicken, double fried to golden brown perfection. They're glazed in two ways, with a sweet and spicy gochujang sauce or soy garlic sauce.
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Ingredients
For the chicken:
- 500 g boneless chicken thigh cut into small pieces; or chicken breast
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ C whole milk or buttermilk
For the wet batter:
- ¾ C sweet potato starch or cornstarch
- ¼ C all-purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ⅔ C sparkling/soda/carbonated water
For the yangnyeom sauce (sweet and spicy sauce):
- 2 tablespoon gochujang (Korean red chili pepper paste)
- 1 teaspoon gochugaru (korean red chili powder) if you don't like it too spicy, omit
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 4 tablespoon rice syrup or honey
- 2 teaspoon sesame oil
- 2 tablespoon brown sugar
- ½ teaspoon grated fresh ginger
- 2 teaspoon grated garlic
- ¼ teaspoon black pepper
For the ganjang soy garlic sauce:
- ½ C soy sauce
- 12 garlic cloves minced
- 1 teaspoon grated fresh ginger
- ¼ C honey
For frying:
- 3-4 C peanut oil or any high-smoke point oil such as canola oil or grapeseed oil
Garnish:
- 2 teaspoon sesame seeds
- 1 green onion/scallion chopped or sliced into ribbons
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Instructions
Prep the chicken:
- To a large mixing bowl, add in the small chicken pieces.
- Add in the seasonings: salt, black pepper, garlic powder and ginger powder and stir to combine.
- Let the chicken marinate in the fridge for 20 minutes.
- Add in the milk and mix again, ensuring the chicken is fully submerged.
- Place chicken back into the refrigerator and let it sit for another 20 minutes.
Make the sauces:
- In a shallow frying pan, combine all the yangnyeom sauce ingredients: gochujang (Korean red chili paste), gochugaru (Korean red chili powder), soy sauce, rice vinegar, rice syrup (or honey), sesame oil, brown sugar, grated garlic, grated ginger, and black pepper.
- Bring to a simmer over medium-low heat, and stir until slightly thickened.
- Remove from heat. Set aside.
- In another shallow frying pan, combine all the ganjang sauce ingredients: soy sauce, minced garlic, grated ginger, and honey.
- Bring to a simmer over medium-low heat, and stir until sticky and slightly thickened.
- Remove from heat. Set aside.
Make the wet batter:
- In a bowl, combine sweet potato starch, all-purpose flour, garlic powder, salt, baking powder and give it a good stir.
- Pour in the carbonated water and whisk until incorporated.
- Transfer the chicken from the milk mixture and coat thoroughly with the wet batter.
Fry the chicken:
- In a medium pot, heat peanut oil until it reaches a temperature of 330°F/166°C.
- Drain any excess batter and add in chicken pieces. Fry in batches, about 3-4 minutes, until lightly brown.
- Remove chicken with a slotted spoon and place onto a sheet pan lined with paper towel.
- Repeat with the remaining chicken.
- Once the first fry is complete, increase the temperature of the frying oil to 350°F/177°C.
- Add the fried chicken pieces and fry for another 3-4 minutes, until golden brown in color and reaches an internal temperature of 165°F/74°C.
- Once again, remove the fried chicken with a slotted spoon and place onto paper towel to drain.
- Repeat with the remainder.
Coat the chicken:
- Place the pan with the yangnyeom sauce on medium-low heat and warm up the sauce.
- Add in about half of the fried chicken, lightly stirring to coat the chicken in the sauce.
- Remove from heat and garnish with sesame seeds and chopped green onions.
- Repeat with the ganjang soy garlic sauce, with the remaining half of the fried chicken.
- Serve immediately.
Nutrition Information
Show Details
Calories
661kcal
(33%)
Carbohydrates
86g
(29%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
126mg
(42%)
Sodium
1915mg
(80%)
Potassium
477mg
(14%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
348IU
(7%)
Vitamin C
3mg
(3%)
Calcium
174mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 86g | 29% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 126mg | 42% |
| Sodium | 1915mg | 80% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 174mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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