Korean Fried Chicken韓式炸雞
Korean fried chicken with ultra-crispy double-fried exterior and tender juicy meat inside, coated in a signature soy-garlic glaze with hints of honey and gochujang spice. Served with pickled radish and fresh scallions.
01Ingredients
- 1200g Chicken thighs and drumsticks
- 100g Cornstarch
- 50g Wheat flour
- 1tsp Salt
- 0.5tsp White pepper
- 1tbsp Gochujang (Korean red chili paste)
- 3tbsp Soy sauce
- 2tbsp Honey
- 4 clove Garlic, minced
- 1tbsp Rice vinegar
- 1tbsp Sesame oil
- 0.5tsp Ginger, grated
- 1l Vegetable oil for frying
- 4 stalk Scallions, sliced
- 2tbsp Sesame seeds, toasted
- 200g Pickled radish
Nutrition (per serving)892kcal
- Protein52.3g
- Carbs48.7g
- Fat54.1g
Fiber 1.2 gSodium 1247 mg
02Steps
- Pat chicken pieces dry with paper towels. Season with salt and white pepper.
- Mix cornstarch and wheat flour in a bowl to prepare the coating.
- Coat chicken pieces evenly with the flour mixture.
- Heat vegetable oil to 160°C in a deep pot. First fry chicken for 8-10 minutes until cooked through but not fully crispy.
- Remove chicken and drain on paper towels. Let rest for 2 minutes.
- Heat oil to 190°C. Double-fry chicken for 2-3 minutes until golden and extra crispy.
- Drain fried chicken on paper towels.
- Mix gochujang, soy sauce, honey, minced garlic, rice vinegar, sesame oil, and ginger in a bowl to make the glaze sauce.
- Toss fried chicken with the glaze sauce until well coated.
- Transfer to serving plate. Garnish with sesame seeds and scallions. Serve with pickled radish on the side.
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