Korean Fried Chicken Recipe (Sweet, Spicy and Extra Crispy)
Korean fried chicken is an excellent appetizer or snack you can make at-home. You will get fried chicken that stays crispy even after the candied glaze.
Ingredients
WET MARINADE
- 2 lb (907.2g) Chicken skin-on, deboned legs or wings/drumsticks
- 1/2 teaspoon pepper
- 1 1/2 teaspoon salt
- 3 tbsp ginger powder
- 4 tbsp garlic powder
- 6 tbsp onion powder
- 2 tbsp of white vinegar
- 3/4 cup water, add more if necessary
DRY BATTER & FRYING
- Use neutral cooking oil or vegetable oil instead
- 1 c potato starch
- 1 1/2 teaspoon salt
- 1/2 cup all-purpose flour
SAUCE
- 4 tsp sesame oils
- 4 cloves minced garlic
- 1 tablespoon gojuchang
- 1/2 c ketchup
- 1/2 c honey
- 1/4 c soy sauce
Instructions
WET MARINADE
- Prepare your chicken by deboning the chicken thighs and cutting the wings in half. This will allow you to fry and eat the drumsticks and wing separately.
- Cut the chicken thighs into 1-1/2 to 2-inch pieces if you're using them. I like to ensure that each piece is covered in skin.
- Combine the onion powder, salt, pepper, garlic powder and ginger powder in a bowl. Mix the dry ingredients well with a spoon or a whisk. Mix the vinegar and water into a bowl. Whisk until everything is well combined. The marinade should be thicker than applesauce. You can add more water by adding one tablespoon at a moment.
- Add the pieces of chicken to an airtight container. Pour the marinade over the top. Each piece should be thoroughly coated. Allow it to marinade in the refrigerator for at least 12 hours, and up to 18 hours.
DRY BATTER AND FRYING
- To ensure that the chicken is at room temperature, remove it from the refrigerator about 30 minutes prior to frying. There is a chance that the center of the chicken may be raw if it is not properly cooked.
- Add about 2 inches of vegetable oil to a heavy-bottomed saucepan and heat it up to 375 degrees F.
- Combine the potato starch, all-purpose flour, and salt in a small bowl.
- One piece of chicken should be removed from the marinade. Then coat it in the dry batter. Pat off any excess powder and place on a drying rack. Continue with remaining the chicken pieces.
- Make sure that the oil temperature is at least 375 degrees F before you fry. Use tongs to carefully lower the chicken pieces into the oil. Do not crowd the pot. Depending on the size of your chicken, fry each batch for between two and four minutes. Flip the chicken over every now and again to brown both sides. To check the temperature of your chicken, use a thermometer. It should reach 165 degrees F. The chicken should be lightly browned on the outside. Place the chicken on a wire rack lined with paper towels. Continue with remaining the chicken pieces.
- Second fry: Once all the chicken pieces have been fried, remove any charred or brown pieces from your pot. I use a small strainer for this purpose. Double fry the chicken in small batches. Once the outer layer has become crispy, place them back into the oil. Cook for two to three more minutes. Dry the chicken on paper towels placed over wire racks.
SAUCE
- Heat the sesame oil in saucepan on medium heat. Add the garlic. After the garlic has been fragrant for about 30 seconds, reduce the heat to medium-low and then add the honey, ketchup and soy sauce. To heat the sauce, stir it and let it simmer for one minute. This sauce should not be boiled. It should simmer gently and then be heated up for chicken.
- Add the chicken to a large bowl. Pour half of the sauce on top. Mix the sauce and chicken until coated. If necessary, add more sauce.
- Serve your chicken with french fries and daikon radish pickles.
Notes
If you don't want to use the sauce, the Korean fried chicken is delicious as it is.