Korean Fried Chicken Recipe

Prep chicken

Pat the chicken pieces dry with paper towels. Season evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp ginger powder. Place in a bowl and add 2 tbsp soy sauce and 1 tbsp rice vinegar; toss to coat and let sit 15–20 minutes at room temperature (or refrigerate up to 2 hours).

Make batter

In a medium bowl whisk 1 egg with 1/2 cup cold water. In a separate large bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch and 1 tsp baking powder. Pour egg-water into the dry mix and stir lightly to make a slightly thick batter — it should coat but not be gummy. Adjust with a tablespoon of water or flour if needed.

Heat oil

Pour neutral oil into a deep, heavy pot or deep fryer to a depth of about 3–4 inches (approximately 1.0–1.5 L depending on vessel). Heat oil to 325°F (160–165°C). Use a thermometer for accuracy.

First fry (blanch)

Working in batches, dredge the seasoned chicken pieces in the batter to coat, shake off excess, and gently lower into the oil. Fry until the exterior is set and pale golden (about 5–6 minutes) but not fully crisp. Remove with a spider or slotted spoon and drain on a wire rack over a sheet pan. Repeat with remaining chicken. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the par-cooked chicken in batches again until deeply golden and very crisp, about 2–3 minutes per batch. Do not overcrowd. Drain on a wire rack and immediately transfer to a large bowl for glazing.

Make glaze

In a small saucepan combine 3 tbsp gochujang, 3 tbsp honey, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 2 minced garlic cloves. Add 2 tbsp water to thin. Bring to a gentle simmer over medium-low heat, stirring, until sugar dissolves and sauce is glossy, about 2–3 minutes. Taste and adjust: more honey for sweetness, more gochujang for heat.

Toss chicken with glaze

With the hot fried chicken in a large dry bowl, pour the warm glaze over and toss quickly but gently so each piece is evenly coated. Sprinkle in 1 tbsp toasted sesame seeds and 2 sliced green onions, toss once more, then transfer to a serving platter.

Cook noodles

Bring a large pot of salted water to a boil. Cook 300 g noodles according to package directions until just al dente. Reserve 1/2 cup of the pasta cooking water, then drain.

Make sauce and combine

While noodles cook, melt 3 tbsp butter with 1 tbsp neutral oil in a large skillet over medium heat. Add 4 cloves minced garlic and sauté until fragrant and lightly golden, about 30–45 seconds. Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1/2 tsp brown sugar and 1/2 tsp black pepper. Add the cooked noodles and toss to coat, adding reserved pasta water a little at a time to loosen the sauce until glossy and well combined (about 2–3 tbsp). Finish with 1/2 tsp toasted sesame oil and garnish with 2 sliced scallions. Keep warm until serving.

Sauté snow peas

Heat 1 tsp neutral oil in a skillet over medium-high heat. Add 2 thinly sliced garlic cloves and sauté 15–20 seconds until fragrant. Add 250 g trimmed snow peas and sauté 1–2 minutes until bright green and crisp-tender. Stir in 1/2 tsp soy sauce, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Divide garlic noodles among plates or a large platter. Arrange glazed Korean fried chicken alongside or on top of the noodles. Add sautéed snow peas to the side. Sprinkle additional toasted sesame seeds and sliced green onions over the chicken. Serve immediately with lemon wedges if desired.