Korean Fried Chicken Recipe
Bone – in fried chicken option for sauce: soy-garlic or fire-hot
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Ingredients
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Chicken Marinade
Batter and Coating
Sauce Options
Method
Marinating Chicken
Prepare the Marinade
In a large bowl, combine soy sauce, minced garlic, grated ginger, black pepper, sugar, and sesame oil. Mix well.
Marinate the Chicken
Add the bone-in chicken pieces to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Preparing the Batter
Mix Dry Ingredients
In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt.
Combine with Water
Gradually add cold water to the dry mixture, stirring until a smooth batter forms.
Frying the Chicken
Heat Oil
In a deep pan or fryer, heat oil over medium-high heat until it reaches 180°C (350°F).
Coat Chicken
Remove chicken pieces from the marinade and dip them into the batter, ensuring they are well coated.
Fry Chicken
Carefully place the battered chicken pieces into the hot oil. Fry in batches to avoid overcrowding. Cook for 10-12 minutes or until golden brown and cooked through.
Drain Excess Oil
Use a slotted spoon to remove the fried chicken from the oil and place them on a wire rack or paper towels to drain excess oil.
Preparing the Sauce
Mix Sauce Ingredients
In a small saucepan, combine soy sauce, honey, minced garlic, gochujang, and rice vinegar. Bring to a simmer over medium heat, stirring until well combined.
Thicken the Sauce
Allow the sauce to simmer for 5-7 minutes until it thickens slightly. Remove from heat and stir in sesame seeds.
Serving
Sauce the Chicken
Toss the fried chicken pieces in the sauce or serve it on the side for dipping.
Garnish and Serve
Garnish with additional sesame seeds if desired and serve hot with your choice of side dishes.