You will thank me later after trying this Korean fried chicken recipe. Korean fried chicken, or chikin in Korean, refers to a range of fried chicken meals made in South Korea, such as the traditional huraideu-chicken and the spicy yangnyeom chicken. Fried chicken is eaten as a dinner, an appetizer, or an after-meal snack in South Korea.
The fried chicken was already a style of cooking in the 15th century, so it’s safe to assume it’s been around since the Goryeo Dynasty. The fried chicken was fried and served with a specific vinegar and soy sauce taste.
Due to the inclusion of potato starch in the batter and the fact that the chicken is double fried, Korean fried chicken is extremely crispy. The excess moisture in the chicken after the first fry is likewise boiled out in this second fry.
Ingredients for Korean fried chicken recipe
Marinade
- 4 chicken breasts
- 1 cup of buttermilk
- ½ teaspoon of salt
- ¼ teaspoon each white pepper and tsp garlic salt
Coating
- 1½ cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- ½ teaspoon each of garlic salt and celery salt
- 1 teaspoon each of dried thyme, paprika, baking powder, and chili flakes
- 4 cups of sunflower oil for frying
Korean fried chicken Sauce
- 2 tablespoons of gochujang paste
- 2 tablespoons of honey
- 4 tablespoons of brown sugar
- 4 tablespoons of dark soy sauce
- 2 cloves of minced garlic
- 2 teaspoons of crushed ginger
- 1 tablespoon each of any vegetable oil like Sunflower oil and sesame oil
- 3 chopped spring onionsÂ
- 1 teaspoon of toasted sesame seeds
- ½ teaspoon of red pepper flakes
Steps to follow for the Korean fried chicken recipe
Put the chicken in a large dish. Mix the buttermilk, salt, pepper, and garlic salt in a mixing bowl. Combine all ingredients, cover, and refrigerate for at least 1 hour to marinate (up to overnight)
Preheat the oven to 350°F (to keep cooked chicken warm). Heat a big pan of vegetable oil (or prepare your deep fat fryer) till hot (test with a tiny cube of bread; if it rises to the top and begins to bubble fast, it’s hot enough). At least 1 liter (4 cups) of oil is required.
In a small dish, combine the crispy coating ingredients.
Remove the chicken from the refrigerator. Allow the extra buttermilk to drip off. Dredge the chicken in the crispy coating mixture, being sure to coat it well. Place the chicken on a tray and continue until all of it is coated.
Frying the chicken
5 or 6 chicken tenders should be added after the oil is heated enough. Depending on the size of your pan, you can add more or less, but be careful not to overcrowd the chicken.
Cook for 3 to 5 minutes, or until golden brown and cooked through. Cut up a piece of chicken and see if it’s no longer pink in the center; if it is, it’s done.
Place on a baking pan in the oven to keep warm while the rest of the chicken is cooking.
In the meantime, prepare the sauce. In a saucepan, mix the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil.
Bring to a boil, then reduce to low heat and continue to cook for 5 minutes, or until the sauce has thickened.
Toss the crispy chicken with the sauce, then garnish with spring onions, chili flakes, and sesame seeds before serving.
Conclusion
Lastly, it is best to serve Korean fried chicken immediately since the chicken is crispiest then. The Korean fried chicken, on the other hand, may be cooled, covered, and refrigerated (for up to a day), then reheated in the oven (covered) for 10-15 minutes at 190C/380F, until boiling hot throughout.
If you loved following this recipe, be sure to check out our bibimbap Recipe.
If you have finished making your bulgogi, please take photos and send them to us. We will post them on our blog for the world to see how great you have become.Â
Korean Fried Chicken Recipe
Print RecipeIngredients
- 4 chicken breasts
- 1 cup of buttermilk
- ½ teaspoon of salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
- 1½ cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- ½ teaspoon each of garlic salt and celery salt
- 1 teaspoon each of dried thyme, paprika, baking powder, and chili flakes
- 4 cups of sunflower oil for frying
- 2 tablespoons of gochujang paste
- 2 tablespoons of honey
- 4 tablespoons of brown sugar
- 4 tablespoons of dark soy sauce
- 2 cloves of minced garlic
- 2 teaspoons of crushed ginger
- 1 tablespoon each of any vegetable oil
- 3 chopped spring onionsÂ
- 1 teaspoon of toasted sesame seeds
- ½ teaspoon of red pepper flakes
Instructions
Put the chicken in a large dish. Mix the buttermilk, salt, pepper, and garlic salt in a mixing bowl. Combine all ingredients, cover, and refrigerate for at least 1 hour to marinate (up to overnight)
Preheat the oven to 350°F (to keep cooked chicken warm). Heat a big pan of vegetable oil (or prepare your deep fat fryer) till hot (test with a tiny cube of bread; if it rises to the top and begins to bubble fast, it’s hot enough). At least 1 liter (4 cups) of oil is required.
In a small dish, combine the crispy coating ingredients.
Remove the chicken from the refrigerator. Allow the extra buttermilk to drip off. Dredge the chicken in the crispy coating mixture, being sure to coat it well. Place the chicken on a tray and continue until all of it is coated.
Frying the chicken
5 or 6 chicken tenders should be added after the oil is heated enough. Depending on the size of your pan, you can add more or less, but be careful not to overcrowd the chicken.
Cook for 3 to 5 minutes, or until golden brown and cooked through. Cut up a piece of chicken and see if it’s no longer pink in the center; if it is, it’s done.
Place on a baking pan in the oven to keep warm while the rest of the chicken is cooking.
In the meantime, prepare the sauce. In a saucepan, mix the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil.
Bring to a boil, then reduce to low heat and continue to cook for 5 minutes, or until the sauce has thickened.
Toss the crispy chicken with the sauce, then garnish with spring onions, chili flakes, and sesame seeds before serving.
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