Korean Fried Chicken Recipe
Make Korean Fried Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Marinade
Coating
Sauce
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, minced ginger, soy sauce, rice wine, sugar, and black pepper to create the marinade.
- 2
Marinate Chicken
Add the chicken wings or drumsticks to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
Preparing the Coating
- 3
Mix Dry Ingredients
In another bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt.
Frying the Chicken
- 4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator and shake off excess marinade. Dredge each piece in the flour mixture, making sure to coat evenly.
- 6
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil in batches. Fry for about 10-12 minutes or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 75°C (165°F).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Making the Sauce
- 8
Combine Sauce Ingredients
In a small saucepan, mix together gochujang, honey, minced garlic, sesame oil, and rice vinegar. Heat over low heat until combined and smooth.
- 9
Coat the Chicken with Sauce
Once the chicken is fried and drained, toss it in the gochujang sauce until evenly coated.
- 10
Garnish
Sprinkle toasted sesame seeds over the coated chicken.
