Korean Fried Chicken

Whenever I fry food, I typically try to stay true to some of the basic batter ingredients. Whether that is a standard dredge when making a Wisconsin beer battered fish fry, or even frying chicken for a Sunday dinner. There are, however, plenty of times when I experiment with creating a really crunchy exterior while maintaining a succulent interior. Sometimes that is not easy, however that is why I have three little helpers in the kitchen to gobble things down should something not turn out. This was not one of those times. This fried chicken was a homerun, and all three of my kids loved the fried chicken, without the sauce as it was a bit spicy for them.

Korean Fried Chicken Recipe

If you have never had Korean style fried chicken, it’s a must . Not only do you get a great crunchy exterior, but you get some really great flavors embedded in the chicken from the marinade, and a nice sauce that is glazed on the exterior. In a nutshell, it’s pretty awesome.

Let’s begin.

Serves 8. [Print this Recipe]

Ingredients for the marinade:

  • 8 chicken thighs, boneless, skinless, cut into chunks
  • 4 chicken drumsticks, skinless
  • 1 medium onion, grated
  • 4 cloves of garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Ingredients for the batter:

  • 1/2 cup of all purpose flour
  • 3/4 cup of cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp sugar
  • 1 cup of ice cold water

Ingredients for the sauce:

  • 6 tbsp ketchup
  • 1 tbsp Korean chili flakes
  • 2 tbsp honey
  • 1 pinch of salt
  • 1/2 tsp black pepper
  • 1 lemon, juiced
  • 2 cloves of garlic, minced
  • 1 green onion, chopped
  • Kimchi, optional

Sounds like a lot, but it’s not.  Start by getting your marinade together. When grating the onion, you will get some of the moisture from the onion which will help marinate the chicken. Place everything in a sealable plastic bag, give a good mix, and let marinate for at least 4 hours, if not, overnight.

You can make the sauce ahead of time if you want. Add everything to a saucepan and cook on medium low heat for about 15 minutes, stirring along the way. Remove from the heat, let cool.

When you are about ready to fry the chicken, take the chicken out of the refrigerator, and let it come to room temperature. You can do this while bringing some oil in a pot up to temperature. Add enough canola oil in a pot, about 3 inches deep. Bring this up to 350 degrees. This will take about 20 minutes to heat up, depending on your stove.

Make your batter. Mix your everything but the ice cold water in a mixing bowl. Slowly begin powering in the water, and whisking along the way. You will basically end up with a fairly thick batter. Just make sure it is nice an smooth and no lumps remain.

Ingredients for making Korean Fried Chicken

When the oil is heated, pour off any access liquid from the marinade into the sink and discard. Take a few pieces of the chicken out, and dip them into the batter, making sure to thoroughly coat each piece. Gently lay them into the oil, slowly, then let them submerge. Cook these for about 8 minutes, or until a nice golden brown. Remove them with a slotted spoon, or spider if you have one, and place them on some paper to soak up any access oil.

Repeat until all of the chicken is cooked.

Once all of your chicken is cooked, bring the oil up to 375 degrees. Take half of the cooked chicken and place it back into the oil. This is the double fry technique and allows for a nice and crispy exterior. Cook for 2 minutes, remove with your slotted spoon, gently shaking off any access oil, and place into a large bowl. Repeat with the remaining chicken.

Now you have some options here, especially if you have kids around. You can take the chicken as is, and plate and serve to the kids, or you can take your sauce, pour it over the hot chicken, and toss to coat.

Now you are ready to plate. Add the nice and crispy Korean fried chicken onto your serving plate. Shower them with some of the green onions, and serve with some nice spicy kimchi.

Give it a shot. You might be making this more than you think, if not, you might be using that double fry technique! Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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