Jump to Recipe·Print Recipe
Hi guys!
Today I’m super duper exited because I’m finally sharing the Korean Fried Chicken recipe with you guys!!!
WOOTWOOT~!
This Korean fried chicken recipe is inspired from my previous Korean trip.
My hubby and I went this AMAZING Legendary Korean fried chicken restaurants and IT WAS TO DIE FOR!!!!
I actually do have a post about the places, so please check it out the link down below if you are interested in!
Legendary Korean Fried Chicken!!
I cut up my 3lb whole organic chicken into 30 pieces including the back bones. You can ask your butcher to do that for you, but I’m not sure if they will do it this small pieces though.
All you need a sharp knife and watch the video top of this post! 😉 I show you how to cut the chicken in the beginning of the video!
I cut it pretty small size pieces because that’s what the legendary Korean fried chicken restaurant do! Also we are frying these chicken into a bit more higher heat than regular, so smaller pieces work perfect for this recipe!
You can use only wings (single cut wings), if you want though!
Alright, it’s time to give some flavor to the chicken!
In a bowl, place the chicken and grate garlic and ginger using a cheese grater. Season with salt and pepper and pour soju!
Soju is Korean liquor, about $1 per bottle in Korea. Also that’s what the restaurant uses to marinate the chicken too! It helps tenderize the meat and get rid of unpleasant smell from the bones.
But I understand it is quite hard to find in different countries. To substitute soju, use white whine, non-flavored vodka or milk.
Give it a good with your hand mix until all the chicken pieces are evenly coated. Cover with plastic wrap, let it marinate for 2 hours in a refrigerator. You can do this step in a ziplock bag.
You can make the sauce ahead, while waiting the chicken is marinating.
Add soy sauce, vinegar or lemon juice, sugar, water and Asian mustard in a mason jar and shake it until well combined.
For the traditional Korean fried chicken red sauce, Please check the link below, Korean Street Fried Chicken Recipe!
You can also serve Korean Fried Chicken with salt & pepper mixture.
Heat frying oil 375°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
FYI, my mother in-law got the cast iron wok for me from amazon and I LOVE it so much!! If you are interested, click the picture above!
Whisk tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large mixing bowl.
The curry powder & lots of garlic is the secret of special flavor of Korean Fried Chicken. 😉
Ah, oh the secret has released!! 😜 lol
Take the chicken out from the marinate, add into the dry ingredients mixture and toss evenly.
Slowly add water and mix. Start form 1/4 cup and add 1 Tbsp per time as needed. We want the batter to be more thicker consistency than pancake batter.
Add the chicken pieces one by one into the hot oil carefully and fry for 6 to 7 minutes or until lightly golden brown and 3/4 to “almost” fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
When all the chickens are fried, increase oil temperature to 400°F for double frying.
Korean Fried Chicken is ALWAYS double fried to achieve the super crunch texture!
Carefully drop all the chicken and fry for 2 to 3 minutes or until golden brown and fully cooked. Remove form the oil and place on the cooling rack or paper towel lined baking sheet.
Serve immediately with mustard sauce, red sauce and salt & pepper mixture! If you’d like to, go ahead and toss the fried chicken with the red sauce!
When you are eating Korean Fried Chicken… Gotta have cold BEER!!!!
Enjoy!
Korean Fried Chicken
- Author: Seonkyoung Longest
- Total Time: 25 mins
- Yield: 4 1x
Description
Ingredients
Scale
For the Marinate Chicken
- 3 lb whole chicken, cut into 25 to 30 pieces
- 8 to 10 cloves garlic
- 1 oz ginger
- 1 Tbsp salt
- 1/2 Tbsp black pepper
- 1/4 cup soju, white wine, non flavored vodka or milk
For the Batter
- 1 cup tempura powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp curry powder
- 2 Tbsp cornstarch
- 2 tsp sugar
- 1/4 to 1/3 cup cold water
For the Mustard Sauce
- 1 1/2 Tbsp light soy sauce
- 1 1/2 Tbsp rice vinegar or lemon juice
- 1 1/2 Tbsp Asian mustard
- 2 Tbsp water
- For the Red Sauce, Please Check Korean Street Fried Chicken Recipe
Frying oil
Instructions
- In a bowl, combine all the ingredients for the marinate chicken. Give it a good with your hand mix until all the chicken pieces are evenly coated. Cover with plastic wrap, let it marinate for 2 hours in a refrigerator. You can do this step in a ziplock bag.
- You can make the sauce ahead, while waiting the chicken is marinating.
Add all the ingredients for the mustard sauce in a mason jar and shake it until well combined. For the traditional Korean fried chicken red sauce, Please Check Korean Street Fried Chicken Recipe. You can also serve Korean Fried Chicken with salt & pepper mixture. - Heat frying oil 375°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
- Whisk tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large mixing bowl. Take the chicken out from the marinate, add into the dry ingredients mixture and toss evenly.
- Slowly add water and mix. Start form 1/4 cup and add 1 Tbsp per time as needed. We want the batter to be more thicker consistency than pancake batter.
- Add the chicken pieces one by one into the hot oil carefully and fry for 6 to 7 minutes or until lightly golden brown and 3/4 to “almost” fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
- When all the chickens are fried, increase oil temperature to 400°F for double frying.
Carefully drop all the chicken and fry for 2 to 3 minutes or until golden brown and fully cooked. Remove form the oil and place on the cooling rack or paper towel lined baking sheet. - Serve immediately with mustard sauce, red sauce and salt & pepper mixture! If you’d like to, go ahead and toss the fried chicken with the red sauce! Enjoy!
- Cook Time: 25 mins
