5 from 12 votes
Korean Fried Chicken
Korean Fried Chicken features drumsticks or wings marinated in a soy sauce-based mix with garlic, ginger, and gochujang, then coated in a flour and cornstarch blend with baking powder before being deep-fried until crisp and golden. This method results in a crunchy exterior with a flavorful and slightly spicy marinade penetrating the meat. The optional garnish of sesame seeds and spring onions adds a fresh finish, making it suitable as a snack or main dish paired with kimchi for a traditional touch.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
Calories:
500 kcal
Course:
Appetizer
Cuisine:
Korean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 500
% 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.