K-pop Chicken Recipe
Make K-pop Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Batter & Frying
K-Pop Sauce (Sweet-Spicy Sticky)
Garnish & Serve
Method
Chicken & Marinade
- 1
Prep and marinade
Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper. In a bowl, combine 2 tbs soy sauce, 3 minced garlic cloves, 1 tbs grated ginger, 1 tbs rice wine, and 2 tbs cornstarch; whisk until smooth. Add the chicken to the marinade, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. The cornstarch in the marinade helps create a slightly tacky surface for the batter to adhere to.
Batter & Frying
- 2
Make the batter
In a mixing bowl combine 0.75 cups all-purpose flour, 0.75 cups cornstarch, and 0.5 tsp baking powder. In a separate small bowl whisk together 0.5 cups cold water and 1 large egg until combined. Pour the egg mixture into the dry ingredients and stir briefly; the batter should be slightly lumpy and cold — do not overmix. If it seems too thick, add 1–2 tbs cold water.
- 3
- 4
Coat and fry
Remove the marinated chicken from the fridge. Working in batches, lightly dust each piece with a little extra cornstarch (optional), then dip into the batter to coat completely, letting excess drip off. Carefully place chicken pieces into the hot oil. Fry for 6–8 minutes until the exterior is golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Do not overcrowd the pan; fry in batches. Transfer fried chicken to a wire rack set over a baking sheet to drain; keep warm in a 90–100°C (200–210°F) oven if needed.
- 5
Double-fry (optional for extra crispiness)
For extra crunchy K-style chicken, after the first fry and 5 minutes rest, return chicken to the hot oil (175–190°C / 350–375°F) for 1–2 minutes until deeply crisp. Drain again on the rack.
K-Pop Sauce (Sweet-Spicy Sticky)
- 6
Make the sauce
In a small saucepan combine 3 tbs gochujang, 1.5 tbs ketchup, 1 tbs soy sauce, 3 tbs honey, 2 tbs brown sugar, 1 tbs rice vinegar, 2 minced garlic cloves and 0.5 tsp minced ginger. Add 0.25 cups water and bring to a low simmer over medium heat, stirring to dissolve the sugars and combine flavors.
- 7
Thicken and finish
Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce, simmer 1 minute until the sauce thickens to a glossy, clingy consistency. Remove from heat and stir in 0.5 tsp sesame oil to finish. Taste and adjust: add more honey for sweetness, vinegar for tang, or gochujang for heat.
- 8
Toss chicken in sauce
Place the hot fried chicken in a large bowl. Pour the warm sauce over the chicken and gently toss with tongs until every piece is evenly coated. Work quickly so the sauce clings but the crust remains crisp.
Garnish & Serve
- 9
Garnish
Transfer the sauced chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. If using pickled radish or cucumber, serve on the side to cut the richness and provide a refreshing contrast.
- 10
Serve
Serve immediately with steamed rice (about 4 cups cooked) or as part of a shared meal. Leftovers keep best without sauce — re-crisp in a 190°C (375°F) oven for 8–10 minutes, then toss with freshly warmed sauce.