Korean Fried Chicken (3 Ways)

There are so many great fried chickens in the world, but I’m pretty sure you guys all agree that Korean Fried Chicken is one of the best. So today, let me show you 3 versions of Korean fried chicken, which are the most popular in Korea. If you master these recipes, you may not need to go to Koreatown anymore.

Pickled Radish

Ingredients:

• 14.1 oz (400g) Korean radish (or daikon)
• 1 cup (240ml) water
• 1 cup (240ml) white vinegar (preferred Heinz white vinegar, 5% acidity)
• 1/2 cup (240ml) Sprite
• 1 tbsp New Sugar (뉴슈가) (or Sweet’n Low)

Instructions:

1. Cut the radish into nice little cubes. About 1/2 inch on each side would be perfect.

2. In a small container, mix together the water, vinegar, Sprite, and New Sugar. Pour that liquid over the radish and make sure they’re all submerged. Cover and keep it in the fridge for at least half a day.

NOTES:

• This pickled radish is best served with Korean fried chicken. However, it can also be a great side dish to any deep-fried food.
• It can be stored in the fridge for 2 to 3 weeks.

Classic Korean Fried Chicken (2-3 servings)

Ingredients:

• 2 lb (900g) chicken drumsticks
• Korean fried chicken powder mix (or 2 cups cake flour, 1 cup potato/cornstarch, and a pinch of kosher salt)
• Vegetable oil, for frying

Brine:

• 1/2 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp chicken bouillon powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp cayenne pepper
• 1 tbsp white vinegar
• Black pepper, to taste
• 3 cups (720ml) water

Batter:

• 1 cup Korean fried chicken powder mix
• 1 cup cold water

Instructions:

PREP CHICKEN (2 WAYS)

1. Prep the chicken. In a large mixing bowl, mix together the salt, sugar, chicken bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, black pepper, and water.

2. Add the chicken and make sure they’re all submerged. Cover and keep it in the fridge for at least 3 hours or overnight. You’ll meet the Best Korean Fried Chicken Ever!

If the first method is too timing-consuming, you can go ahead and try this method. But I highly recommend the first method because it makes a huge difference in taste.

• Right onto the chicken, put salt (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), chicken bouillon powder (1 tsp), black pepper, and MSG (1/2 tsp). Gently massage and keep it in the fridge for at least 30 minutes.

COAT CHICKEN

1. In a separate bowl, mix together the chicken powder mix and cold water. Add all the chicken and coat each piece of chicken.

2. Take out a large food container that has a lid. To that, add the chicken powder mix (2 cups) and spread it out. Place your chicken pieces one by one and make sure they don’t stick together. Sprinkle some more powder over the chicken. Cover with the lid and shake it.

DOUBLE-FRY CHICKEN

1. Fill your pot with enough oil and heat that to 170℃ (340℉). Once it reaches the temperature, carefully add the chicken pieces. Fry for 5 minutes. Do this in batches. Take them out and place them on a wire rack.

2. For the second fry, increase the heat to medium-high heat and wait until it reaches 180℃ (355℉). Once it reaches the temperature, add the chicken all at once and fry for another 4 to 5 minutes or until golden brown. 

3. Put them on the wire rack to drain off the excess oil. Transfer it to a serving plate. Enjoy with the pickled radish!

Spicy Korean Fried Chicken (2-3 servings)

Ingredients:

• 2 lb (900g) chicken drumsticks
• Korean fried chicken powder mix (or 2 cups cake flour, 1 cup potato/cornstarch, and a pinch of kosher salt)
• Vegetable oil, for frying
• Nuts (optional), to garnish

Brine:

• 1/2 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp chicken bouillon powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp cayenne pepper
• 1 tbsp white vinegar
• Black pepper, to taste
• 3 cups (720ml) water

Batter:

• 1 cup Korean fried chicken powder mix
• 1 cup cold water

Sweet and Spicy Sauce:

• 1.5 tbsp Korean chili paste (gochujang)
• 5 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 3 tbsp sugar
• 1 tbsp minced garlic
• 8 tbsp light corn syrup
• 3 tbsp water

Instructions:

1. By following the steps above, prepare the chicken.

2. Make the sauce: In a large container, mix together Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, garlic, corn syrup, and water.

3. Pour the sauce into a non-stick pan. Bring it to a boil over medium heat for 3 to 4 minutes. Once it comes to a boil, turn the heat off.

4. Serve as a dip. Or pour the sauce all over the chicken and gently coat them with the sauce thoroughly. Transfer to a serving plate. Finish with any kind of crushed nuts you like. Enjoy with the pickled radish!

Honey Soy KFC (2-3 servings)

Ingredients:

• 2 lb (900g) chicken drumsticks
• Korean fried chicken powder mix (or 2 cups cake flour, 1 cup potato/cornstarch, and a pinch of kosher salt)
• Vegetable oil, for frying

Brine:

• 1/2 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp chicken bouillon powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp cayenne pepper
• 1 tbsp white vinegar
• Black pepper, to taste
• 3 cups (720ml) water

Batter:

• 1 cup Korean fried chicken powder mix
• 1 cup cold water

Honey Soy Sauce:

• 4 tbsp soy sauce
• 6 tbsp honey
• 1 tbsp oyster sauce
• 1 tbsp chicken bouillon powder
• 1 tbsp minced garlic
• 1/2 cup (120ml) water
• 1 Vietnamese dried chili

Instructions:

1. By following the steps above, prepare the chicken.

2. Make the sauce: In a saucepan, mix together the soy sauce, honey, oyster sauce, chicken bouillon powder, garlic, water, and dried chili. Place it over medium heat. Once it comes to a boil, take the heat off.

3. Generously brush the chicken with the sauce. Enjoy!

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YOU MAY ALSO LIKE:

• Korean Fried Chicken Sandwich
• Korean Chicken Salad
• Dakgangjeong (Sweet and Spicy Korean Fried Chicken)

3 BEST Korean Fried Chicken

Recipe by Aaron and Claire

Servings

3

servings

Ingredients

• Korean Pickled Radish:

• 14.1 oz (400g) Korean radish (or daikon)

• 1 cup (240ml) water

• 1 cup (240ml) white vinegar (preferred Heinz white vinegar, 5% acidity)

• 1/2 cup (240ml) Sprite

• 1 tbsp New Sugar (뉴슈가) (or Sweet’n Low)

• Korean Fried Chicken (3-4 servings):

• 2 lb (900g) chicken drumsticks

• Korean fried chicken powder mix (or 2 cups cake flour, 1 cup potato/cornstarch, and a pinch of kosher salt)

• Vegetable oil, for frying

• Nuts (optional), to garnish

• Brine:

• 1/2 tbsp kosher salt

• 1 tbsp sugar

• 1 tbsp chicken bouillon powder

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1/2 tbsp cayenne pepper

• 1 tbsp white vinegar

• Black pepper, to taste

• 3 cups (720ml) water

• Batter:

• 1 cup chicken powder mix

• 1 cup cold water

• Sweet and Spicy Sauce:

• 1.5 tbsp Korean chili paste (gochujang)

• 5 tbsp ketchup

• 2 tbsp soy sauce

• 2 tbsp Korean chili pepper flakes (gochugaru)

• 3 tbsp sugar

• 1 tbsp minced garlic

• 8 tbsp light corn syrup

• 3 tbsp water

• Honey Soy Sauce:

• 4 tbsp soy sauce

• 6 tbsp honey

• 1 tbsp oyster sauce

• 1 tbsp chicken bouillon powder

• 1 tbsp minced garlic

• 1/2 cup (120ml) water

• 1 Vietnamese dried chili

Directions

• Make Pickled Radish
• Cut the radish into nice little cubes. About 1/2 inch on each side would be perfect.
• In a small container, mix together the water, vinegar, Sprite, and New Sugar. Pour that liquid over the radish and make sure they’re all submerged. Cover and keep it in the fridge for at least half a day.
• Prep Chicken (2 ways)
• In a large mixing bowl, mix together the salt, sugar, chicken bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, black pepper, and water. Add in the chicken and make sure they’re all submerged. Cover and keep it in the fridge for at least 3 hours or overnight. You’ll meet the BEST Korean Fried Chicken ever!
• If the first method is too timing-consuming, right onto the chicken, put salt (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), chicken bouillon powder (1 tsp), black pepper, and MSG (1/2 tsp). Gently massage and keep this in the fridge for at least 30 minutes.
• Coat Chicken
• In a separate bowl, mix together the chicken powder mix and cold water. Add all the chicken and coat each piece of chicken.
• Take out a large food container that has a lid. To that, add the chicken powder mix (2 cups) and spread it out. Place the chicken pieces one by one and make sure they don’t stick together. Sprinkle some more powder over the chicken. Cover with a lid and shake it.
• Double Fry Chicken
• Fill your pot with enough oil and heat that to 170℃ (340℉). Once it reaches the temperature, carefully add the chicken pieces. Fry for 5 minutes. Do this in batches. Take them out and place them on a wire rack.
• Increase the heat to medium-high heat and wait until it reaches 180℃ (355℉). Once it reaches the temperature, add the chicken all at once and fry for another 4 to 5 minutes or until golden brown. Drain off the excess oil.
• For Spicy Korean Fried Chicken
• In a large container, combine all the sauce ingredients and mix well. Pour the sauce into a non-stick pan. Bring it to a boil over medium heat for 3 to 4 minutes. Once it comes to a boil, turn the heat off. Serve as a dip. Or pour the sauce all over the chicken and gently coat them with the sauce thoroughly. Finish with any kind of crushed nuts (if using). Enjoy with the pickled radish!
  
• For Honey Soy Fried Chicken
• In a saucepan, combine all the sauce ingredients and mix well. Place it over medium heat. Once it comes to a boil, take the heat off. Generously brush the chicken with the sauce. Enjoy with the pickled radish!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml 
• This pickled radish is best served with Korean fried chicken. However, it can also be a great side dish to any deep-fried food. (It can be stored in the fridge for 2 to 3 weeks.)