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Do you ever have those moments in your life where you just want some chicken? But not any old chicken, you want a solid piece of fried chicken, like, GOOD fried chicken. Well today I am here today to bring you just that. I know, I know, you are taken aback by my generosity well let me just tell you, I do it for my fans, my many, many fans. My overwhelmingly huge amount of fans. I do it for them because I care. I do it for them because I mean it.

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Okay, Snape’s right. I should probably stop while I’m ahead. Anyways, on a more serious note (not that serious) I would like to share this recipe with you guys. It’s honestly so delicious and fairly easy to make if you have all the ingredients. Also, I can’t take all the credit for this recipe. I actually got it from a Korean Youtuber named Maangchi, she’s an absolute delight and her dishes are so beautiful and the ones I’ve made are so delicious so let me just say, she’s the real deal ❤. However, I didn’t have the exact ingredients she had so I made some substitutions to the recipe, but it still turned out great, so I implore you to give it a try! Without further ado, this is my recipe:

Ingredients:

Fried Chicken:

  • 2-3 lbs boneless chicken cut into chunks
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup potato or corn starch
  • 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 egg
  • oil (for frying)

For Sauce:

  • 2 tsp minced garlic or 4 cloves minced
  • 1/3 cup ketchup
  • 1/3 cup honey
  • 1/4 cup hot pepper paste (gochujang)
  • 1 tbsp vinegar

Directions:

The first thing you’re going to want to do is blast your favorite K-pop song because that is only appropriate when you are making KOREAN fried chicken. What’s that? You don’t want to? You would rather not?😒 Ahem, ahem, well I guess I will be kindly showing you the door. Good, now that all the negative Nancy’s are out of the picture we can continue forward with this recipe. Now, with SHINee slowly serenading you in the background you’re going to place all your chicken chunks into a big bowl and then just put in all the “Fried Chicken” ingredients, which include salt, pepper, cornstarch, flour, baking soda, and an egg. Then you want to give it a good mix with your hand. Yes, I said that correctly, your hands. As a wise woman once said, “The hands are the greatest tool in the kitchen”. Pretty good, huh? I am that wise woman. Okay, I’m sure other people have said it too, I just said it this time 😁. So, moving right along.

The only thing I would recommend here is, if you washed your chicken, make sure it is mostly dry before adding the ingredients. As you can see my batter was a little thin because I didn’t drain the water completely, I mean, it didn’t make a huge difference in the end but it makes things a little less messy and drippy if there’s no excess water. Now, on to the second most exciting part of this recipe; Frying! (I know you’re probably wondering what THE most exciting part is, don’t worry it will come 😀).  If you have a deep fryer already, good for you, you are a superior person and I am a nobody, just follow the instructions on it to fry the chicken. If you are a nobody like me and don’t have a deep fryer just get a big pot or wok or any other relatively deep bottomed pot and fill it with oil. Now, you may be wondering, “How much oil do I need Sana?”

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Ah well, that is an excellent question…you…person. The amount of oil all depends on the pot you are using and how much oil you are willing to use on this. For me, personally, I filled my wok/pot/kadhi/whatever it may be to a height that was a little over half a piece of chicken. Now, if you’re a person that can spare a little more oil, then by all means, I encourage you to fill your pot with oil the height of a piece of chicken (as in the chicken will be completely submerged) but be careful with this amount of oil..it’s a lot! So, yes now heat up the oil–WAIT, PAUSE!

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Is SHINee still serenading you as you make this chicken. They are? Oh, good. You doing this right:) You will now heat the oil on medium-high heat and to see if it has reached the desired temperature simply put in a small piece of battered chicken and if it starts to bubble around it it’s ready. Well, isn’t that just so exciting. So just put in as much chicken as you can fit.

The most important part about frying the chicken is watching for how quickly it’s changing color. If the chicken is browning very quickly, like, as soon as you put it in the oil, then the oil is most likely too hot so you’re going to want to lower the heat a bit. Besides monitoring the heat a bit, frying is pretty simple. Once you take the chicken out it looks like the above ^^ fried chicken. Which is all well and dandy, but it’s not exactly what we’re looking for. We want a crisp fried chicken! Crisp! So onto THE most exciting part of this recipe; Frying again! Yeah, I bet you weren’t expecting that😆. Well, you should learn to expect the unexpected with me. The reason we fry again is to really crisp up the chicken and make them a nice golden brown color. So after you fry them up again, in a couple batches if your pot isn’t big enough for all the chicken it should look  a little something like this:

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I know, this looks like it’s good enough to eat now, however, I’m about to make it even better with the delicious sauce. So, the sauce is fairly simple. In a saucepan you want to heat up the minced garlic in a tablespoon of vegetable oil on medium heat and once it starts to brown you can add in all the other ingredients of ketchup, honey, gochujang, and vinegar. The gochujang/hot pepper paste is the most important part of this recipe so don’t try to substitute it out with something else like I did for some other ingredients. It’s not an ingredient that has a flavor you can easily replicate with something else. So, if you want to try this recipe out I really encourage you to go out and buy gochujang if it’s not something you usually have. It can be found at, most likely, any Korean section of your local Asian market. Also, don’t worry if you have some left over it can be used in tons of other recipes. Anywho, once all the sauce ingredients are well combined you can turn the heat off and toss in all that nicely fried chicken that you made (good job🤗) and coat it in all that sauce-y goodness.

I don’t know why, but I really felt the need to take a picture of the honey being poured. So, that is included…honestly, it looked cooler in person. I tried, I really did. Anywho, once the chicken is all well coated all you have to do is plate it up! Or eat it out of the pan…whichever you prefer. Man, I’m getting hungry just looking at the pictures 😭 I wish I had some with me right now! I also hope you are getting hungry looking at it, not because I want you to be hungry, I just want you to be motivated to make it! I really hope you get the chance to make, I know you won’t be disappointed!

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Also, this is the video of Maangchi making her fried chicken, definitely check it out to see how the Master makes her Korean Fried Chicken 😎!!

Korean Fried Chicken

Sana Gilani
Crispy, spicy, Korean fried chicken!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish
Cuisine Korean
Servings 6

Ingredients
  

For Fried Chicken:

  • 2-3 Pounds boneless, skinless chicken cut into chunks
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • ½ cup potato or corn starch
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 egg
  • oil for frying
  • sesame seeds garnish

For Sauce:

  • 2 teaspoon minced garlic or 4 cloves minced
  • 1 tablespoon Oil
  • ⅓ cup ketchup
  • ⅓ cup honey
  • ¼ cup hot pepper paste (gochujang)
  • 1 tablespoon Apple cider vinegar

Instructions
 

  • Wash and dry chicken thoroughly.
  • Add in all the “fried chicken” ingredients. Thoroughly mix ingredients with chicken until evenly coated.
  • In a large pot or wok fill enough oil to at least halfway submerge chicken or to fully submerge chicken.
  • Bring oil up to temperature on medium-high. Should take 5-8 minutes until ready. Test if oil is ready by dipping a part of chicken in oil, if it bubbles it is ready.
  • Start placing chicken in oil in batches. Flip chicken over when necessary and cook until golden brown. Should take 5-6 minutes per side.
  • Once golden brown take chicken out of oil using a slotted spoon. Allow excess oil to drain off. Let it sit for a minute before double frying, this just means frying once more.
  • Make sure oil isn’t too hot and add chicken back into oil in batches to fry again. Golden brown color should deepen with second fry.
  • Fry for 5-6 minutes then take out with slotted spoon and allow excess oil to drain.
  • Set chicken aside until ready to use. In a saucepan heat up oil on medium and add in minced garlic. On low heat combine together all the sauce ingredients in pan and allow to cook together.
  • Once sauce is done simply add chicken into it and toss to coat thoroughly!
  • Garnish with sesame seeds or chives.
  • Enjoy!

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