Korean Fried Chicken
Korean fried chicken is a popular dish known for its crispy texture and flavorful coating. This recipe includes a sweet and spicy gochujang-based sauce that complements the crispy chicken perfectly. Its satisfying crunch has made it a favorite both in Korea and around the world.
This post may contain affiliate links. Please read our disclosure policy.
Korean Fried Chicken is an easy and straightforward dish to prepare. The double frying technique is a key step that provides extra crunch to the chicken. A thin and light coating helps the chicken remain crispy. This type of coating creates a delicate crunch that pairs well with our flavorful sauce or glaze without becoming soggy.
You can enjoy this as either a snack or a meal, accompanied by pickled radish and beer.
How to Cook Korean Fried Chicken (Summary)
- Marinate the Chicken Wings – In a large bowl, mix together your chicken wings with minced ginger, Maggi Magic Sarap. Marinate it for 15 minutes.
- Prepare the Gochujang Glaze – Heat cooking oil in a saucepan. Sauté onion, minced garlic, and minced ginger. Add mirin and 1 soy sauce. Add honey, gochujang, hot sauce, and sesame oil. Simmer until it thickens.
- Coat the Chicken Wings with Batter – In a separate bowl, combine all-purpose flour, cornstarch, baking powder, salt, garlic powder, and water. Stir until smooth. Dip each marinated chicken wing into the batter, and make sure to let the excess drip off to prevent it from being too thick.
- Double-Fry for Extra Crispiness and glaze it – Pour canola oil into a deep pan and heat it to the right temperature. Fry the battered chicken wings in batches for 5 to 7 minutes. Remove them from the pan and let them rest for 10 minutes. Return the wings to the hot oil and fry for another 5 to 6 minutes until golden brown. Once done, brush each wing with the prepared gochujang glaze, arrange them on a plate, and serve. Enjoy this flavorful Korean Fried Chicken!
Helpful Tips
I personally like my Korean Fried Chicken very crispy. There are 2 ways to make it happen:
- Double fry your chicken. This technique ensures that the chicken gets cooked all the way through while providing a crispy and crunchy texture. Do this by initially frying the chicken for 5 to 8 minutes depending on the thickness. Remove from the pan and let it rest for 10 minutes. Deep fry for the second time until crispy.
- Brush the glaze. Instead of soaking the fried chicken into the thick glaze, try to use a basting brush instead. This will ensure that each piece of chicken gets enough glaze while maintaining its texture. Over glazing will result in less crispy chicken, and it can even make yours soggy if too much glaze is applied.
How to Make Crispy Korean Fried Chicken (Step by Step Photos)
1.Combine chicken wings with 1 teaspoon minced ginger
2. Add 8 grams of Maggi Magic Sarap
3. Mix all the ingredients together
4. Marinate for at least 15 minutes
5. Start to make the glaze. Heat 1 1/2 tablespoons of cooking oil in a saucepan
6. Saute 1 tablespoon of minced onion for 10 seconds
7. Add 2 teaspoons of minced garlic. Continue sauteeing for 10 seconds
8. Add 1 teaspoon of minced ginger. Saute it for 10 seconds to 20 seconds
9. Add 2 tablespoons of gochujang
10. Add 2 tablespoons of hot sauce
11. Add 1 tablespoon soy sauce
12. Pour 1/4 cup mirin
13. Add 2 1/2 tablespoons of honey
14. Add 1 teaspoon of sesame oil
15. Stir and continue simmering until the mixture thickens then set aside
16. Heat 3 1/2 cups of canola oil in a cooking pot
17. Combine all the batter ingredients in a large bowl. Add 1/2 cup all-purpose flour
18. Add 1/4 cup cornstarch
19. Add 1/2 teaspoon baking powder
20. Add 1/4 teaspoon salt
21. Add 1/2 to 1 teaspoon garlic powder
22. Stir to distribute the ingredients
23. Pour 3/4 cup water
24. Mix until well blended.
25. Dip the chicken wings into the batter
26. Fry the chicken wings by batch for 5 to 7 minutes
27. Remove from the pan and let the chicken rest for 10 minutes
28. Put the fried chicken wings back into the pan. Deep fry for 5 to 6 mimutes
29. Remove from the pan and let it cool down
30. Brush each piece of chicken wing with the gochujang glaze
31. Arrange on a serving plate and serve it
Gochujang Glaze for Korean Fried Chicken
Gochujang is a traditional Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. These ingredients come together through fermentation, which gives gochujang its unique mix of heat, sweetness, and umami. It has a thick, sticky texture and a deep red color. This ingredient is a staple in Korean cooking and can be found in many recipes, from soups to stir-fries, just like in this Kimchi Fried Rice recipe.
In this Korean Fried Chicken recipe, gochujang sauce plays an important role by blending perfectly with some ingredients like sesame oil, honey, and hot sauce. The result is crispy fried chicken with a rich glaze that delivers a burst of flavors in every bite. You get the sweetness, umami, and spiciness all working together, making the chicken stand out.
How Double Frying Creates Extra Crunch in Fried Chicken
During the initial fry, the outer layer begins to cook and harden. However, moisture from the inside still escapes as heat penetrates. This reduces the crispiness of the outer part of the chicken. Letting the chicken rest draws the moisture back, and frying it again using a higher temp seals the moisture inside while making the surface even crispier.
The second fry then drives out this moisture entirely while further browning the outer layer, creating a crunchier texture. This method is why many fried foods, like this Korean Fried Chicken, achieve that perfect crispy exterior while staying juicy inside.
Other Fried Chicken Recipes
If you love fried chicken, there are plenty of other exciting variations to try. Here is a list of other fried chicken recipes that you might want to try.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Korean Fried Chicken
Ingredients
- 3 lbs. chicken wings
- 8 grams Maggi Magic Sarap
- 1 teaspoon ginger minced
- 3 1/2 cups canola oil
Batter Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 3/4 cup water
Instructions
- Combine chicken wings, 1 teaspoon minced ginger, and 8 grams of Maggi Magic Sarap in a large bowl. Mix well. Let it stay for 15 minutes.3 lbs. chicken wings, 1 teaspoon ginger, 8 grams Maggi Magic Sarap
- Meanwhile, make the sauce by heating 1 1/2 tablespoons of cooking oil in a saucepan. Saute the onion, ginger, and garlic for 30 to 40 seconds. Add mirin, and soy sauce. Let boil and then add the honey, gochujang, hot sauce, and sesame oil. Stir and continue simmering until the mixture thickens. Set aside.3 1/2 cups canola oil, 1 tablespoons onion, 2 teaspoon garlic, 1 teaspoon ginger, 2 1/2 tablespoons honey, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1/4 cup mirin, 2 tablespoons hot sauce, 2 tablespoons gochujang, 1 1/2 tablespoons cooking oil
- Heat 3 1/2 cups of canola oil in a deep pan or wok.3 1/2 cups canola oil
- Combine all the batter ingredients in a large bowl. Stir until well blended.1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup water, 1/2 teaspoon garlic powder
- Dip the chicken wings into the batter. Note: let the excess batter drip.
- Fry the chicken wings by batch for 5 to 7 minutes. Remove from the pan and let it rest for 10 minutes.
- Put the fried chicken wings back into the pan. Deep fry for 5 to 6 minutes of until the color turns golden brown. Remove from the pan and let it cool down.
- Brush each piece of chicken wing with sauce.
- Arrange on a serving plate. Serve. Share and enjoy!
Notes
- Mirin – Its natural sugars contribute to the caramelization and glaze, giving the sauce a rich, glossy finish.
- Gochujang – Its spiciness enhances the taste of the chicken. It also helps create a signature glaze that clings to the crispy chicken, giving it a glossy, flavorful coating.
- Alternative for mirin – You can use sake or dry sherry and add a bit of sugar.
- Alternative for gochujang – Mix red chili paste with a touch of miso paste, sugar, and a splash of soy sauce to mimic its spicy, sweet, and umami flavor profile.
Nutrition Information
Watch How to Cook Korean Fried Chicken
Leave a Comment