Korean Fried Chicken
User Reviews
5
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Additional Time
40 mins
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Total Time
1 hr 30 mins
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Servings
4
-
Calories
661 kcal
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Course
Side Dish, Main Course, Appetizer
Korean Fried Chicken
Report
Korean Fried Chicken features bite-sized marinated chicken pieces coated in a light wet batter made with sweet potato starch, flour, and sparkling water, then deep-fried to a crispy exterior. It is finished with either a sweet-spicy yangnyeom sauce or a sticky ganjang soy garlic sauce. The chicken is garnished with sesame seeds and green onions, delivering crunchy, flavorful bites with contrasting sauces.
Description
This Korean Fried Chicken recipe starts with chicken thigh pieces seasoned with salt, pepper, garlic powder, and ginger powder, then soaked in milk to tenderize. The wet batter combines sweet potato starch, all-purpose flour, baking powder, garlic powder, salt, and sparkling water for a light, crisp coating that fries to golden perfection.
The chicken is fried in peanut or another high smoke point oil until crisp on the outside and cooked through inside. Two sauces offer different flavor profiles: yangnyeom sauce combines gochujang, gochugaru, soy sauce, rice vinegar, rice syrup or honey, sesame oil, brown sugar, fresh ginger, garlic, and black pepper, simmered and thickened; ganjang soy garlic sauce blends soy sauce, minced garlic, grated ginger, and honey into a sticky glaze.
After frying, chicken pieces can be tossed in either sauce and garnished with sesame seeds and sliced green onions for a contrasting fresh note. The dish balances crunchy texture with spicy, sweet, or savory bold flavors from the sauces, making it a satisfying snack or main dish.
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Ingredients
For the chicken:
- 500 g chicken thigh cut into small pieces; or chicken breast, boneless
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ C milk or buttermilk, whole
For the wet batter:
- ¾ C sweet potato starch or cornstarch
- ¼ C all-purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon salt sea salt
- 1 teaspoon baking powder
- ⅔ C sparkling water also known as soda or carbonated water
For the yangnyeom sauce (sweet and spicy sauce):
- 2 tablespoon gochujang Korean red chili pepper paste
- 1 teaspoon gochugaru if you don't like it too spicy, omit, korean red chili powder
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 4 tablespoon rice syrup or honey
- 2 teaspoon sesame oil
- 2 tablespoon brown sugar
- ½ teaspoon ginger grated fresh
- 2 teaspoon garlic grated
- ¼ teaspoon black pepper
For the ganjang soy garlic sauce:
- ½ C soy sauce
- 12 garlic minced, cloves
- 1 teaspoon ginger grated fresh
- 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 chopped or sliced into ribbons, or scallion
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
(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%)
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
15 reviews
Excellent
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