Korean Fried Chicken
User Reviews
5
Korean Fried Chicken
Description
Korean Fried Chicken uses chicken drumsticks or wings marinated in a mixture of soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, and gochujang (Korean chili paste) to infuse bold, savory, and spicy flavors. After marinating, the chicken is coated lightly in a dry mixture of plain flour, cornflour, baking powder, and salt. This coating crisps up beautifully when the chicken is deep-fried in hot neutral oil, maintaining juiciness inside while producing a crunchy coating outside.
The cooking technique, involving a marinade with fermented and sweet-spicy elements combined with a double-flour dredge and deep frying, is key to the distinctive texture and taste of Korean fried chicken. The optional sesame seeds and spring onion garnish bring subtle nuttiness and freshness.
This dish can be served as a flavorful appetizer, snack, or part of a meal, particularly alongside kimchi to complement the spicy and tangy notes. It’s well-suited for sharing at casual gatherings or as a hands-on meal.
Adjust gochujang amounts to control spice level and always allow excess marinade to drip off before coating to avoid sogginess. For best results, fry in batches at 180°C to maintain oil temperature for a crisp crust. Drain fried pieces on paper towels to remove excess oil.
Ingredients
- 1 kg chicken drumstick Or wings
- 50 ml soy sauce
- 50 ml rice vinegar
- 30 ml sesame oil
- 2 tsp ginger Grated
- 4 cloves garlic Minced
- 50 g brown sugar
- 4 tbsp gochujang Korean red pepper paste
- 50 g plain flour
- 50 g cornflour
- 1 tsp baking powder
- 1/2 tsp salt
- neutral cooking oil For deep frying, generic cooking oil
- sesame seeds Optional, for garnish
- spring onions Optional, for garnish
Instructions
- In a large mixing bowl, combine the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and gochujang. Mix well until the sugar is dissolved.
- Add the chicken wings or drumsticks to the marinade and toss until they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
- In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.
- Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Coat each piece of chicken in the flour mixture, shaking off any excess.
- Carefully place the coated chicken into the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 8-10 minutes or until the chicken is golden brown and crispy. Remove the chicken from the oil and let it drain on a paper towel-lined plate.
- Repeat the frying process until all the chicken is cooked.
- Garnish the Korean Fried Chicken with sesame seeds and chopped spring onions (if desired).
- Serve the Korean Fried Chicken hot as an appetizer or with steamed rice and pickled vegetables as a main dish.
Notes
- Adjust the gochujang quantity to match your preferred spice intensity.
- Serving with kimchi complements the flavors of the chicken and adds a traditional Korean side.
- Ensure the marinade is well absorbed by refrigerating the chicken for at least 1 hour.
- Maintain oil temperature around 180°C during frying to achieve a crisp, golden crust.
- Drain fried chicken on paper towels to reduce excess oil for a crispier finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 154mg | 51% |
| Sodium | 1265mg | 53% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 4mg | 4% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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