Name: Gangnam BBQ & Hot Pots Korean Fried Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs chicken wings or drumettes; 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs garlic (minced); 1 tbs ginger (grated); 1 tbs soy sauce; 1 tbs rice wine or sake (optional); 1 cup all-purpose flour; 0.5 cup cornstarch; 1 tsp baking powder; 3 tbs cold water; 1 unit egg; 0.5 tsp salt; 0.25 tsp black pepper; 1.5 cups neutral oil for deep frying (canola, peanut, or vegetable); 3 tbs gochujang (Korean chili paste); 1 tbs soy sauce; 2 tbs honey; 1 tbs brown sugar; 1 tbs rice vinegar; 2 tbs water; 1 tsp sesame oil; 1 tbs garlic (minced); 0.5 tbs ginger (grated); 1 tsp toasted sesame seeds; 2 tbsp scallions (thinly sliced); 0.25 tsp red pepper flakes (optional); 1 cup pickled radish (danmuji) or plain pickles; 1 tsp extra toasted sesame seeds; 2 tbsp thinly sliced scallions

Method

Chicken & Marinade

Prep and marinate

Pat the chicken pieces dry with paper towels. Season evenly with kosher salt and 1/2 teaspoon black pepper. In a bowl combine minced garlic, grated ginger, 1 tablespoon soy sauce and rice wine (if using). Toss the chicken in the mixture to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from fridge 20 minutes before frying to come closer to room temperature.

Batter & Coating

Make batter

In a bowl whisk together the all-purpose flour, cornstarch, baking powder, salt and 1/4 teaspoon black pepper. In a separate small bowl beat the egg with 3 tablespoons cold water. Pour the wet into the dry and stir briefly; do not overmix — a slightly lumpy batter is fine. Batter should be thick enough to coat the back of a spoon; add an extra tablespoon of cold water if too thick.

Coat chicken

Working in batches, dredge each piece of marinated chicken in the batter, letting excess drip off. For an extra-crispy double layer, after the first fry you can toss fried pieces in dry flour/cornstarch and re-dip in batter before the second fry (see frying steps).

Frying

Heat oil

Pour 1.5 cups neutral oil into a deep, heavy-bottomed pot or deep fryer. Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, oil should shimmer but not smoke.

First fry (cook through)

Fry the battered chicken in batches, careful not to crowd the pot. Cook for about 5–6 minutes per batch until the pieces are cooked through and pale golden. Remove with a spider or slotted spoon to a wire rack set over a baking sheet to drain.

Rest

Let the chicken rest for 8–10 minutes. Meanwhile increase oil temperature to 375°F (190°C) for the second fry.

Second fry (crisp)

Return chicken to hot oil in batches and fry for 1.5–3 minutes until deeply golden and extra-crispy. Remove to a wire rack or paper towel-lined plate to drain briefly.

Gochujang Sauce

Make sauce

While chicken rests between fries or during second fry, combine 3 tablespoons gochujang, 1 tablespoon soy sauce, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 tablespoons water, 1 tablespoon minced garlic, 1/2 tablespoon grated ginger, and 1 teaspoon sesame oil in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until smooth and slightly thickened, about 2–3 minutes. Taste and adjust sweetness or heat (add red pepper flakes if desired). Remove from heat and stir in toasted sesame seeds and sliced scallions.

Toss or glaze

Place fried chicken in a large bowl and pour warmed gochujang sauce over it. Toss quickly to coat each piece evenly. Alternatively, brush sauce onto chicken for a lighter coating. If you prefer an extra sticky finish, return sauced pieces to the hot oil for 10–15 seconds (careful — oil will splatter) and then toss again in sauce.

Finish & Garnish

Transfer the coated Korean fried chicken to a serving platter. Garnish with extra toasted sesame seeds, thinly sliced scallions, and serve with pickled radish or pickles on the side to cut the richness. Serve immediately while hot and crunchy.