Korean Style Fried Chicken

 

This hugely addictive Korean Style Fried Chicken will quickly become your new favorite appetizer, snack, or even an entrée! Korean recipes are so good!

Korean Style Fried Chicken coated in a crispy, crunchy batter and deep-fried to a golden perfection.

 

Hi there! It’s Lily from Gastro Senses!

I am so thrilled to share this delicious Korean Style Fried Chicken recipe with you. I’ve been inspired by Oh Sweet Basil for as long as I’ve had my own blog, so to say that I’m honored to post here is an understatement!

 

A little about myself: I live in Toronto, Canada, with my husband, our toddler and two fur babies. My favorite thing in the world is watching them have a healthy appetite. I blog about foods I grew up with, as well as reinvented favorite recipes from around the world.

 

Korean Style Fried Chicken coated in a crispy, crunchy batter and deep-fried to a golden perfection.

 

I am super excited about today’s recipe because it combines Korean flavors and fried chicken. This recipe has kind of the ultimate sweet and mouth-warmingly spicy thing going on, it’s SO GOOD. The chicken is super crunchy due to double frying, which is a traditional Korean style of frying chicken, also know as the other KFC. There is nothing not to love about a chicken coated in some crunchy batter, deep-fried to a golden perfection and served with an explosive Asian sauce.

 

What is Gochujang

The amazing dipping sauce is a blend of Gochujang, garlic, ginger and orange juice. Gochujang is a traditional Korean fermented red chili pepper paste.

 

Where to Buy Gochujang

You can find it at your local Asian store or even any regular well-stocked supermarket. The sauce ended up being so flavorful, sweet and tangy with a little spicy kick.

 

Substitute for Gochujang

If you need a substitute for Gochujang give this a try; Make a paste of 1 tablespoon red chili pepper flakes moistened with soy sauce and add a little sugar. This isn’t exactly the same but will work in a pinch to give you that spice and flavor.

While I love these hot Sriracha wings, that I posted a while ago, this Korean style fried chicken is not not as spicy, so you can eat your fair share without burning your mouth.

The recipe is pretty straightforward and easy. First, we are going to marinate the chicken for a few hours or better yet overnight to infuse some flavors. Then, we’ll whip up some simple tempura style batter and dip our chicken it it. We will fry it the first time for 3-4 minutes, and let it cool on a wire rack.

Korean Style Fried Chicken coated in a crispy, crunchy batter and deep-fried to a golden perfection.

 

When ready to serve, we will fry it the second time for another 3 minutes or until perfectly golden.

 

Korean Style Fried Chicken coated in a crispy, crunchy batter and deep-fried to a golden perfection.

 

Korean Style Fried Chicken coated in a crispy, crunchy batter and deep-fried to a golden perfection.

 

How to Keep Fried Chicken Hot and Crisp

Turn on a warm oven (about 200 F) to keep your chicken hot and crisp while you get your hands on that Korean dipping sauce. Simply combine all the ingredients in the sauce pan and simmer for about 5 minutes.

And we are done! Ready to serve this Korean Style Fried Chicken. So much crunch, so much flavor, so perfect for the whole family. Clearly you need to make it tonight, or at least as soon as you have time. No excuses!

 

Korean Style Fried Chicken

I’m so making it all the time now.

Korean Style Fried Chicken coated in a crispy, crunchy batter and deep-fried to a golden perfection.

 

Korean Style Fried Chicken

Korean Style Fried Chicken

This hugely addictive Korean Style Fried Chicken will quickly become your new favorite appetizer, snack, or even an entrée! There is nothing not to love about a chicken coated in some crunchy batter and deep-fried to a golden perfection.

Ingredients:

FOR THE MARINADE

  • 2 lbs boneless skinless chicken thighs, quartered
  • 1 medium yellow onion, puréed
  • 6 garlic cloves, pressed
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground ginger

FOR THE BATTER

  • 1 cup all-purpose flour
  • 1 1/2 tbsp baking powder
  • 1 cup corn starch
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 1 1/4 cups ice water

FOR THE KOREAN DIPPING SAUCE

  • 1/2 cup ketchup
  • 2 scallions, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp honey
  • 4 tbsp Gochujang Korean Chili Sauce
  • pinch of salt
  • 1/2 tsp black pepper
  • 1 orange, juiced
  • 1 tbsp ginger, grated
  • 1/4 cup water

OTHER INGREDIENTS

  • oil for frying
  • white/black sesame seeds
  • chopped scallions

Directions:

MAKE THE MARINADE

  1. Combine the marinade ingredients in a bowl and mix to combine.
  2. Cover with plastic wrap and refrigerate overnight.

MAKE THE BATTER

  1. Combine all the ingredients except for water in a large bowl and whisk to combine.
  2. Stir in ice water and mix.
  3. Set aside.

1ST FRYING

  1. Heat the oil in a deep fryer or a heavy pot, like a Dutch oven, to 320 F.
  2. Prepare a cooling rack set on top of baking sheet lined with paper towel nearby.
  3. Once the oil reaches 320 F, coat the chicken pieces in the batter completely and place in hot oil. Do not overcrowd the pot; plan on frying 5-6 pieces at a time.
  4. Stir them around with a spider or slotted spoon so they don’t stick to each other.
  5. Fry for 4 minutes.
  6. Remove to the cooling rack and continue with the next batch of chicken.
  7. Monitor and adjust the temperature after each batch.

MAKE THE KOREAN DIPPING SAUCE

  1. While the chicken is cooling, prepare the sauce.
  2. Combine all the ingredients in the sauce pan and simmer on low heat for 5 minutes.
  3. Let cool to room temperature.

2ND FRYING

  1. When ready to serve, heat the oil one more time for a quick second frying to get that perfect golden crunch on the chicken.
  2. Set the thermometer to 375 F this time.
  3. Fry chicken for another 3 minutes or until golden brown.
  4. Pull chicken out to the wire rack to drain.

Serve with Korean dipping sauce, tossed in or on the side.

Garnish with sesame seeds and chopped scallions.

To keep the leftover Korean Style Fried Chicken crispy reheat it under the broiler.

Nutrition Information

Yield: 4-6, Serving Size: 5 oz

  • Amount Per Serving:
  • Calories: 384 Calories
  • Total Fat: 7.2g
  • Saturated Fat: 1.8g
  • Cholesterol: 153mg
  • Sodium: 161mg
  • Carbohydrates: 38g
  • Fiber: 1.3g
  • Sugar: 1.8g
  • Protein: 38.6g
All images and text ©Lily for Oh Sweet Basil.

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