Today, let me show you how to make 3 types of Korean Fried Chicken! It is not just a basic Korean fried chicken like the previous one. We’ll recreate the fried chickens from Kyochon, a famous franchised chain in Korea. Alright, are you guys ready? Let’s get started!
#1 SOY GARLIC FRIED CHICKEN
Ingredients:
- 1.3 lb (600g) chicken wings (or boneless chicken thighs)
- High-heat oil (such as vegetable, grapeseed, avocado oil, etc.), for frying
Brine:
- 1/2 tbsp salt
- 1 tbsp sugar
- 1/2 tbsp concentrated chicken stock (or chicken bouillon powder)
- 1/2 tbsp oyster sauce
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tbsp cayenne pepper
- 1 tbsp white vinegar
- Black pepper, to taste
- 2.5 cups (600ml) water
Dry Batter:
- 1 cup soft flour (a.k.a. cake flour)
- 1/2 cup potato starch (or cornstarch)
- 1/2 tsp salt
Soy Garlic Sauce:
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp light corn syrup
- 1/2 tbsp oyster sauce
- 1 tsp concentrated chicken stock (or chicken bouillon powder)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup (120ml) water
Instructions:
1. In a bowl, add the chicken, salt, sugar, chicken stock, oyster sauce, onion powder, garlic powder, cayenne pepper, vinegar, black pepper to taste, and the water. Gently massage it. Cover with plastic wrap and keep it in the fridge for 4 hours to 24 hours.
2. Make the sauce. In a saucepan, mix together the soy sauce, sugar, corn syrup, oyster sauce, chicken stock, onion powder, garlic powder, and the water. Bring it to a boil. Once you can see some bubbles in the middle, turn off the heat. Set aside.
3. Make the batter. In a large plastic bag, combine the flour, potato starch, and salt. Fill the plastic bag with some air and shake it. Drain the chicken and add some of the chicken to the plastic bag. (If you don’t drain the chicken properly or put too much chicken all at once, the batter will get too wet.) Put some air into the plastic bag and shake it.
4. Fill your pot with enough oil. Place it over medium-high heat. Once the oil is nice and hot, add your chicken and fry, stirring occasionally, for 5 minutes. (Depending on the size of your pot, you can do this in batches.)
5. Take out the chicken and place them on a wire rack. Increase the heat to high. Fry the chicken for another 5 minutes. Cut the chicken with scissors and check if it’s fully cooked. Drain on the wire rack. Using a brush, coat the fried chicken with the sauce. Enjoy!
#2 HONEY SOY FRIED CHICKEN
Ingredients:
- 1.3 lb (600g) chicken wings (or boneless chicken thighs)
- High-heat oil (such as vegetable, grapeseed, avocado oil, etc.), for frying
Marinade:
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- Black pepper, to taste
Dry Batter:
- 1 cup soft flour (a.k.a. cake flour)
- 1/2 cup potato starch (or cornstarch)
- 1/2 tsp salt
Honey Soy Sauce:
- 1 Vietnamese dried chili
- 1 tbsp minced garlic
- 4 tbsp soy sauce
- 6 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp concentrated chicken stock (or chicken bouillon powder)
- 1/2 cup (120ml) water
Instructions:
1. In a bowl, add the chicken, salt, onion powder, garlic powder, and black pepper to taste. Gently massage it. Cover with plastic wrap and keep it in the fridge for at least 30 minutes.
2. Make the sauce. In a saucepan, add the Vietnamese dried chili, minced garlic, soy sauce, honey, oyster sauce, chicken stock, and water. Bring it to a boil. Once you can see some bubbles in the middle, turn off the heat. Transfer to a bowl.
3. Make the batter. In a large plastic bag, combine the flour, potato starch, and salt. Fill the plastic bag with some air and shake it. Drain the chicken and add some of the chicken to the plastic bag. (If you don’t drain the chicken properly or put too much chicken all at once, the batter will get too wet.) Put some air into the plastic bag and shake it.
4. Fill your pot with enough oil. Place it over medium-high heat. Once the oil is nice and hot, add your chicken and fry, stirring occasionally, for 5 minutes. (Depending on the size of your pot, you can do this in batches.)
5. Take out the chicken and place them on a wire rack. Increase the heat to high. Fry the chicken for another 5 minutes. Cut the chicken with scissors and check if it’s fully cooked. Drain on the wire rack. Using a brush, coat the fried chicken with the sauce. Enjoy!
#3 SPICY FRIED CHICKEN
Ingredients:
- 1.3 lb (600g) chicken wings (or boneless chicken thighs)
- High-heat oil (such as vegetable, grapeseed, avocado oil, etc.), for frying
Marinade:
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- Black pepper, to taste
Batter:
- 1 cup soft flour (a.k.a. cake flour)
- 1/2 cup potato starch (or cornstarch)
- 1/2 tsp salt
Spicy Sauce:
- 2.5 tbsp sugar
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 4 tbsp soy sauce
- 1.5 tbsp tabasco
- 3 tbsp light corn syrup
- 1/2 tbsp ketchup
- 1/2 tbsp oyster sauce
- 1/2 tbsp concentrated chicken stock (or chicken bouillon powder)
- 1/2 tsp garlic powder
- 2 tbsp water
- 2-3 dried chilies
Instructions:
1. In a bowl, add the chicken, salt, black pepper to taste, onion powder, garlic powder, and cayenne pepper. Gently massage it. Cover with plastic wrap and keep it in the fridge for at least 30 minutes.
2. Make the sauce. In a saucepan, mix together the sugar, Korean chili pepper flakes, soy sauce, tabasco, corn syrup, ketchup, oyster sauce, chicken stock, garlic powder, water, and some dried chilies. Bring it to a boil. Once you can see some bubbles in the middle, turn off the heat. Transfer to a bowl.
3. Make the batter. In a large plastic bag, combine the flour, potato starch, and salt. Fill the plastic bag with some air and shake it. Drain the chicken and add some of the chicken to the plastic bag. (If you don’t drain the chicken properly or put too much chicken all at once, the batter will get too wet.) Put some air into the plastic bag and shake it.
4. Take out the chicken and place them on a wire rack. Increase the heat to high. Fry the chicken for another 5 minutes. Cut the chicken with scissors and check if it’s fully cooked. Drain on the wire rack. Using a brush, coat the fried chicken with the sauce. Enjoy!
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