Korean Fried Chicken, is a popular dish that originated in South Korea. Made with a combination of sweet honey, spicy Gochujang, a fermented chili paste, and other spices, it’s perfect for a main course or snacks. I have been to Korea a few times, and this remains one of my favorite dishes. If you haven’t tried Korean Fried Chicken yet, you’re missing out on a delicious and unique culinary experience.
Main:
- 1 lb chicken, cut into 1-inch pieces
- 1 Tbsp cooking wine or rice wine
- 1 tsp fine salt
- 1/2 tsp white pepper
- 2 tbsp sweet potato starch
- 2 tbsp all-purpose flour
- Some cooking oil for deep frying
- sesame seeds
Sauces:
- 1 Tbsp sesame oil
- 3 Tbsp tomato paste/ketchup
- 2 Tbsp gochujang (Korean chili paste)
- 1/4 cup honey
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
Step-by-Step Guide
- Combine chicken, salt, white pepper, and cooking wine in a large bowl. Mix well and let it marinate for at least 30 minutes
2. Heat 2 inches of oil in a large heavy frying pan or pot over medium high heat for about 10 to 12 minutes until the oil temperature reaches 350ºF.
3. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
4. While the oil is heating, add flour and sweet potato starch to the marinaded chicken and make sure each piece is coated
5. Add the coated chicken to hot oil one by one.
6. Fry them until all sides of the chicken are golden brown and crunchy, about 5-7 minutes
7. Combined all ingredients in the sauce list in a bowl
8. Heat the sauce mixture in a large skillet over medium heat and stir until bubbling.
9. Stir in chicken and combine them until every piece is coated
11. Top with green onion and sesame seed
Korean Fried Chicken
Equipment
- 1 Wok/ Frying Pan
- 1 knife
- 1 Cutting Board
Ingredients
Sauces:
- 1 Tbsp sesame oil
- 3 Tbsp tomato paste / ketchup
- 2 Tbsp gochujang Korean chilli paste
- ¼ cup honey
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
Main Ingredients:
- 1 lb chicken thigh cut into 1 inch pieces
- 1 Tbsp Shaohsing wine
- 1 Tsp fine salt
- ½ tsp ground white pepper
- 2 Tbsp sweet potato starch
- 2 Tbsp all purpose flour
- 2-4 cups cooking oil for deep frying depends on the size of your wok/pan
- sesame seeds For Garnish
Instructions
- Combine chicken, salt, white pepper, and cooking wine in a large bowl. Mix well and let it marinate for at least 30 minutes
- Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 350ºF.
- If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
- While the oil is heating, add flour and sweet potato starch to the marinaded chicken and make sure each piece is coated
- Add the coated chicken to hot oil one by one.
- Fry them until the all sides of the chicken are golden brown and crunchy, about 5-7 minutes
- Combined all ingredients in the sauce list in a bowl
- Heat the sauce mixture in a large skillet over medium heat and stir until bubbling.
- Stir in chicken and combine them until every piece is coated
- Top with green onion and sesame seed
