Korean Fried Chicken
Korean Fried Chicken features a crispy exterior and flavorful glaze, perfect for any occasion.
Ingredients
For the Chicken Marinade
- 3 lb chicken thigh Cubed
- 2 tbsp minced garlic
- 1/4 cup cooking wine or sake
- 2 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp powdered ginger
- 2 tsp white pepper
For the Coating
- 75 g flour
- 75 g cornstarch
- 225 g rice flour
- 1 tbsp salt
- 380 ml water
For the Sauce
- 220 g honey
- 75 g ketchup
- 45 g red pepper paste (gochujang)
- 35 g soy sauce
- 65 g garlic
- 15 g red pepper powder (gochugaru)
- 50 g brown sugar
For the Drizzle
- 100 g mayo
- 25 g milk
- 3 tbsp sugar
- 2 tbsp vinegar
Instructions
Marinade Preparation
- In a bowl, combine the cubed chicken thighs with minced garlic, cooking wine/sake, salt, chicken bouillon powder, ginger, and white pepper. Mix well and let marinade in the fridge for 30 minutes to an hour.
Coating Preparation
- In a separate bowl, whisk together the flour, cornstarch, rice flour, salt, and water until smooth.
- Add the marinated chicken to the flour mixture and coat each piece well.
Frying the Chicken
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Fry the chicken in batches for about 5-7 minutes until lightly golden. Remove with a slotted spoon and drain on a paper towel-lined rack. Let chicken cool slightly.
- Increase the oil temperature back to 350°F (175°C) and fry the chicken again for an additional 3 minutes until deep golden brown and extra crispy. Drain on a rack.
Sauce Preparation
- In a saucepan over low-medium heat, combine soy sauce, red pepper powder (gochugaru), brown sugar, garlic, honey, ketchup, and red pepper paste (gochujang). Heat until the mixture bubbles slightly, then immediately remove from heat to prevent burning.
- Toss the fried chicken in the prepared sauce until well coated.
Drizzle Preparation
- In a small bowl, whisk together mayo, milk, sugar, and vinegar until smooth.
- Drizzle over the coated chicken and top with parsley.
Notes
For extra crunch, double fry the chicken as indicated in the recipe. Use a thermometer to ensure the oil is at the right temperature for frying to prevent greasy chicken. Adjust the spiciness of the glaze by modifying the amount of red pepper paste and powder.