Korean Fried Chicken
Uncover the secrets of making mouthwatering Korean fried chicken. A culinary adventure that combines history, culture, and technique. No professional skills required – step into the world of Korean cooking today!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken Drumsticks Or wings
- 50 ml Soy Sauce
- 50 ml Rice Vinegar
- 30 ml Sesame Oil
- 2 tsp Ginger (grated)
- 4 cloves Garlic (minced)
- 50 g Brown Sugar
- 4 tbsp Korean red pepper paste
- 50 g Plain Flour
- 50 g Cornflour
- 1 tsp Baking Powder
- 1/2 tsp Salt (adjust to taste)
- Oil (for deep frying)
- Sesame seeds (optional, for garnish)
- Spring Onions (optional, for garnish)
Instructions
- 1
In a large mixing bowl, combine the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and gochujang. Mix well until the sugar is dissolved.
- 2
Add the chicken wings or drumsticks to the marinade and toss until they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
- 3
In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.
- 4
Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
- 5
Remove the chicken from the marinade, allowing any excess marinade to drip off. Coat each piece of chicken in the flour mixture, shaking off any excess.
- 6
Carefully place the coated chicken into the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 8-10 minutes or until the chicken is golden brown and crispy. Remove the chicken from the oil and let it drain on a paper towel-lined plate.
- 7
Repeat the frying process until all the chicken is cooked.
- 8
Garnish the Korean Fried Chicken with sesame seeds and chopped spring onions (if desired).
- 9
Serve the Korean Fried Chicken hot as an appetizer or with steamed rice and pickled vegetables as a main dish.