Korean Fried Chicken

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.

 

Enjoy this with pickled radish and your favorite cold drink.

What is Korean Fried Chicken?

Korean fried chicken is colloquially known as “chikin” in South Korea. It is now a worldwide culinary sensation. Korean fried chicken is typically double-fried. This method of preparation results in an extra crispy crust and tender juicy meat.

It is commonly coated in a variety of flavorful sauces. The most popular are a sweet and spicy gochujang-based sauce or a soy-garlic glaze.

I love how Korean fried chicken has become a worldwide phenomenon. It’s enjoyed everywhere, from South Korea to the U.S. to Europe. People say it’s a go-to dish for gatherings, sports events, and late-night cravings. For a snack or meal, it’s the perfect choice.

How to Cook Korean Fried Chicken (Summary)

1. Marinate the Chicken Wings – In a large bowl, mix together your chicken wings with minced ginger, Maggi Magic Sarap. Marinate it for 15 minutes.
2. 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.
3. 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.
4. 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!

How to Make Crispy Korean Fried Chicken (Step by Step Photos)

1.Combine chicken wings with 1 teaspoon minced ginger. You also used store-bought ginger paste to save some time.

2. Add 8 grams of Maggi Magic Sarap. Note that you can start with half of the amount indicated during your first try especially if you are new to the product. This way, you can determine the exact amount that you prefer so that you can adjust during your next try in making this fried chicken.

3. Mix all the ingredients together. This step might be simple, but it is important. We need to ensure that the wings are seasoned properly. This will reflect once you taste the dish.

4. Marinate the chicken for at least 15 minutes. While this amount of time is enough for the chicken to absorb the flavors, I still suggest that to marinate the chicken longer for best results. If I am not in a hurry, I usually marinate the chicken for 3 hours.

5. Start to make the glaze. Heat 1 1/2 tablespoons of cooking oil in a saucepan. You may use either canola, vegetable, or even olive oil. One thing to keep an eye-on is the oil temperature. We don’t want it too hot to the point that it reaches its smoke point. This is easy to spot. You will notice smoke slowly coming from the oil. If this happens, simply remove the pot from the stovetop, turn your stove off, and wait for the oil to cool down. Cooking in very hot oil will instantly burn the aromatics.

6. Saute 1 tablespoon of minced onion for 10 seconds. I used purple onion for this recipe. You may use yellow or white onion. You can ince the onion manually with a knife or use a food processor. When using a food processor, you can add the garlic and ginger with the onion and cook everything at the same time.

7. Add 2 teaspoons of minced garlic. Continue sauteeing for 10 seconds. Aside from minced garlic, I sometimes use garlic paste if available. This saves me time and effort in mincing.

8. Add 1 teaspoon of minced ginger. Saute it for 10 seconds to 20 seconds. Similar to the chicken marinade, ginger paste can also be used here.

9. Add 2 tablespoons of gochujang. This is a concentrated ingredient. I suggest that you first start with half of the recommended amount if you are new to it, and make your way through once your taste buds are acquainted.

10. Add 2 tablespoons of hot sauce. I have no specific hot sauce in mind for this recipe. Use your favorite.

11. Add 1 tablespoon soy sauce. I use light soy sauce when making the glaze. Either the Chinese, Japanese, or Filipino kind will do.

12. Pour 1/4 cup mirin. Sometimes, it can be a challenge to source this ingredient depending on your location. I wish that I can suggest an easy-to-source ingredient for you. However, if you happen to have sake sitting on your pantry, you can use it and add a pinch of sugar.

13. Add 2 1/2 tablespoons of honey. Feel free to also use corn syrup as a substitute for honey.

14. Add 1 teaspoon of sesame oil. I suggest to stick with amount of Sesame oil in this recipe. This ingredient might overpower everything else when more than enough is used.

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. The chicken wings needs to be deep fried. If you happen to have a deep fryer, use it instead. As for the the oil type, you can use neutral oil with a high smoke point.

17. Combine all the batter ingredients in a large bowl. Add 1/2 cup all-purpose flour.

18. Add 1/4 cup cornstarch. This ingredient helps to crisp the coating. You can also use potato or tapioca starch as alternatives.

19. Add 1/2 teaspoon baking powder. This will make the fried wings a bit fluffy, but don’t add too much though. It will make the chicken taste bitter.

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. It is important for the chicken to rest for this amount of time (at a minimum) to retain its juices. The drop in temperature also conditions it for the next step, which is re-frying or double frying. I will explain it on the next step.

28. Put the fried chicken wings back into the pan. Deep fry for 5 to 6 minutes. This is double frying. It is a technique used in order for the chicken to have a crunchy and crisp exterior. It also preserves the juices (if not over fried). This second fry reduces the moisture from the coating of the chicken which makes it crispier. It also helps to cook the chicken evenly. You can be assured that your chicken is cooked allthroughout.

29. Remove from the pan and let it cool down. I usually let the chicken rest for at least 10 minutes before moving to the next step. This ensures that my chicken wings achieves optimum crispiness.

30. Brush each piece of chicken wing with the gochujang glaze. I learned that brushing the glaze instead of dipping the wings helps the chicken retain its crisp texture while still having the same taste. It also saves you from making more glaze to dip it in.

31. Arrange on a serving plate and serve it. This is the part when I raise my glass for a toast. Congratulations! Let’s enjoy our yummy fried chicken.

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.

Watch How to Cook Korean Fried Chicken