Fried Chicken Gangjung Recipe

Trim and season

Pat the chicken pieces dry with paper towels. In a large bowl combine 1.5 tsp fine salt, 1/2 tsp ground black pepper, 2 tbsp minced garlic, 1 tbsp grated ginger, 2 tbsp light soy sauce, 1 tbsp rice wine (or mirin) and 1/4 tsp white pepper if using. Toss the chicken so each piece is evenly coated. Marinate at least 30 minutes at room temperature or up to 4 hours refrigerated. Remove chicken from refrigerator 20 minutes before frying to take the chill off.

While chicken marinates, set up your coating station: one shallow bowl with the batter (see next section), a tray dusted with 1/4 cup cornstarch for dredging, and a wire rack over a baking sheet to rest fried pieces.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder and 1/2 tsp salt. In a separate small bowl beat 1 large egg with 3/4 cup cold water (or club soda for lighter batter). Pour the wet into the dry and stir briefly until just combined — a few lumps are okay. The batter should be thick enough to coat chicken but runny enough to drip; adjust with a tablespoon of water or flour if needed.

Dredge

Lightly dust marinated chicken pieces in the 1/4 cup cornstarch, shake off excess, then dip each piece into the batter to fully coat. Allow excess batter to drip back into the bowl (10–20 seconds).

Heat oil

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches. Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

First fry (blanch)

Fry chicken in batches without crowding for 4–5 minutes until the exterior is set and pale golden but not deeply colored. Maintain temperature ~325–335°F (160–168°C) during this step. Remove pieces and drain on the wire rack.

Rest

Let the partly fried chicken rest 5–8 minutes. This helps render fat and prepares for a crisp second fry.

Second fry (crisp)

Increase oil temperature to 360–375°F (182–190°C). Return chicken in batches and fry 2–3 minutes until deep golden brown and crisp. Internal temperature for bone-in should reach 165°F (74°C). Drain on the wire rack and keep warm in a low 200°F oven if needed.

Soy Garlic Sauce

In a small saucepan combine 1/2 cup light soy sauce, 3 tbsp brown sugar, 2 tbsp honey (or corn syrup), 2 tbsp minced garlic and 1 tsp sesame oil with 1/4 cup water. Bring to a gentle simmer over medium heat. Stir 1 tbsp prepared cornstarch slurry into the sauce and cook 1–2 minutes until glossy and slightly thickened. Remove from heat. Toss the freshly fried chicken in a large bowl with the hot sauce until evenly coated. Garnish with toasted sesame seeds and sliced scallions.

Garlic-Buttery Sauce

Melt 2 tbsp butter in a skillet over medium heat. Add 2 tbsp minced garlic and cook until fragrant (30–45 seconds) but not browned. Optionally stir in 2 tbsp heavy cream or milk and 1–2 tbsp honey to create a creamy garlic glaze. Add the fried chicken and toss to coat. Garnish with scallions and sesame if desired.

Sweet Sauce

In a saucepan combine 1/2 cup ketchup, 4 tbsp brown sugar, 2 tbsp rice vinegar and 2 tbsp honey with 1/4 cup water. Bring to a simmer and whisk. Add the cornstarch slurry and cook until thickened and glossy (1–2 minutes). Toss hot fried chicken in the sauce until well coated. Garnish with sesame seeds and scallion.

Spicy Gochujang Sauce

Combine 2 tbsp gochujang, 2 tbsp honey (or sugar), 1 tbsp rice vinegar and 1/4 cup water in a skillet. Bring to a simmer and whisk until smooth. Add the cornstarch slurry and simmer 1 minute until glossy. Taste and adjust heat/sweetness. Toss chicken in the sauce and garnish with sesame and scallions.

Serve immediately while hot and crisp. Provide extra sauce on the side if desired. Recommended sides: steamed rice, pickled radish, or a simple green salad.