Korean Style Fried Chicken

4.50 from 2 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: 200+ Easy Appetizers Recipes

Keyword: appetizers, asian, batter, chicken wings, deep fried, dipping sauce, Gochujang sauce, guest post, KFC, Korean fried chicken, party snacks, sesame seeds, spicy, sriracha, tempura

Servings:

Author: Sweet Basil

Ingredients

FOR THE MARINADE

2 lbs Boneless Skinless Chicken Thighs quartered
1 Medium Yellow Onion puréed
6 Garlic Cloves pressed
2 teaspoon Salt
1 teaspoon Black Pepper
1 Ground Ginger

FOR THE BATTER

1 Cup All-Purpose Four
1 1/2 Tablespoon Baking Powder
1 Cup Corn Starch
1/2 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon 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 Tablespoon Honey
4 Tablespoon Gochujang Korean Chili Sauce
Pinch Salt
1/2 teaspoon Black Pepper
1 Orange juiced
1 Tablespoon Ginger grated
1/4 Cup Water

OTHER INGREDIENTS

Oil For Frying
White/Black Sesame Seeds
Chopped Scallions

US Customary - Metric

Instructions

MAKE THE MARINADE

Combine the marinade ingredients in a bowl and mix to combine.
2 lbs Boneless Skinless Chicken Thighs, 1 Medium Yellow Onion, 6 Garlic Cloves, 2 teaspoon Salt, 1 teaspoon Black Pepper, 1 Ground Ginger
Cover with plastic wrap and refrigerate overnight.

MAKE THE BATTER

Combine all the ingredients except for water in a large bowl and whisk to combine.
1 Cup All-Purpose Four, 1 1/2 Tablespoon Baking Powder, 1 Cup Corn Starch, 1/2 teaspoon Salt, 1 teaspoon Sugar, 1/2 teaspoon Black Pepper
Stir in ice water and mix.
1 1/4 Cups Ice Water
Set aside.

1ST FRYING

Heat the oil in a deep fryer or a heavy pot, like a Dutch oven, to 320 F.
Oil For Frying
Prepare a cooling rack set on top of baking sheet lined with paper towel nearby.
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.
Stir them around with a spider or slotted spoon so they don't stick to each other.
Fry for 4 minutes.
Remove to the cooling rack and continue with the next batch of chicken.
Monitor and adjust the temperature after each batch.

MAKE THE KOREAN DIPPING SAUCE

While the chicken is cooling, prepare the sauce.
Combine all the ingredients in the sauce pan and simmer on low heat for 5 minutes.
1/2 Cup Ketchup, 2 Scallions, 4 Garlic Cloves, 2 Tablespoon Honey, 4 Tablespoon Gochujang Korean Chili Sauce, Pinch Salt, 1/2 teaspoon Black Pepper, 1 Orange, 1 Tablespoon Ginger, 1/4 Cup Water
Let cool to room temperature.

2ND FRYING

When ready to serve, heat the oil one more time for a quick second frying to get that perfect golden crunch on the chicken.
Set the thermometer to 375 F this time.
Fry chicken for another 3 minutes or until golden brown.
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.
White/Black Sesame Seeds, Chopped Scallions

Notes

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

Nutrition