Korean Fried Chicken (halal) Recipe

Prepare and marinate

Pat the chicken pieces dry with paper towels. Place in a large bowl. Add kosher salt, black pepper, minced garlic, grated ginger, light soy sauce, rice vinegar and sesame oil. Mix thoroughly so the marinade coats each piece. Cover and refrigerate for at least 30 minutes, up to 2 hours. Remove from fridge 15 minutes before frying to take the chill off.

Make the dry mix

In a large bowl combine all-purpose flour, cornstarch, potato starch, baking powder, salt and white pepper. Whisk to blend.

Make the batter

In a separate bowl whisk the egg into the cold water. Gradually add the wet mixture to the dry mix and stir lightly with chopsticks or a fork. Do not over-mix: a slightly lumpy batter gives a lighter, crispier texture. Batter should be thick but pourable; if too thick add a tablespoon of cold water at a time.

Coat the chicken

Heat a rack or tray and set aside. Working in batches, dredge marinated chicken pieces in a little extra cornstarch (optional) to dry the surface, then dip each piece into the batter to coat completely. Let excess batter drip off. Place battered pieces on a wire rack while you heat oil.

Heat the oil

Pour neutral oil into a deep fryer or large heavy pot to a depth of about 6-8 cm (3 inches). Heat to 170°C (340°F) for the first fry. Use a thermometer for accuracy.

First fry (par-cook)

Fry chicken in small batches so oil temperature stays steady. Cook for 5–6 minutes until the pieces are pale golden and cooked through but not deeply browned. Remove to a wire rack; let rest 5–8 minutes. This step renders fat and cooks interior without over-browning.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry the pieces again in batches for 1.5–2.5 minutes until deep golden brown and extremely crispy. Drain on a wire rack or paper towels briefly. Keep warm on a low oven (100–120°C) if needed while finishing other batches.

Prepare the sauce

In a small saucepan over medium heat combine gochujang, honey, brown sugar, ketchup, soy sauce, minced garlic, minced ginger, rice vinegar and the measured water. Stir constantly until the sugar dissolves and the mixture becomes glossy, about 2–3 minutes.

Thicken the sauce

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 30–60 seconds until it thickens enough to coat the back of a spoon. Taste and adjust sweetness or heat: add a little more honey for sweet, or a pinch of chili flakes for heat.

Coat the fried chicken

Place freshly double-fried chicken in a large mixing bowl. Pour the warm sauce over the chicken and toss quickly with two spatulas to coat evenly, working in batches so the crust stays crisp. Alternatively, brush the sauce on each piece for a lighter coating. Transfer to a serving plate and sprinkle toasted sesame seeds and sliced green onions on top.

Serve Korean fried chicken immediately while hot and crispy with pickled radish or cucumber on the side and lemon wedges if desired. Leftovers: store sauce separately and re-crisp chicken in a 200°C (400°F) oven for 6–8 minutes before tossing with warmed sauce.