Korean Fried Chicken is one of the most popular dishes around the world. Today, let me show you how to make it at home in under 15 minutes. I dare say there is no way to make it easier and faster than this, so you should give it a try.
KOREAN FRIED CHICKEN (2 servings)
Ingredients:
- 1.1 lb-1.3 lb (500g-600g) boneless chicken thighs
- 1.5 cups Korean Fried Chicken Powder Mix, plus more if needed
- 1.5 cups (360ml) cold water
- High-heat oil, for frying
Marinade:
- 1 tsp salt
- Black pepper, to taste
- 1/2 tbsp minced garlic
- 1 tsp white vinegar
Sweet and Spicy Sauce:
- 1 tbsp Korean chili paste (gochujang)
- 5 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 4 tbsp sugar
- 1 tbsp minced garlic
- 4 tbsp light corn syrup
Instructions:
PREP CHICKEN & MAKE SAUCE
1. Cut the chicken into bite-sized pieces. Put them in a mixing bowl. Add the salt, black pepper to taste, minced garlic, and vinegar. Gently massage it. Let sit for 30 minutes or microwave it for 30 seconds to 1 minute. Be careful not to cook the outside of the chicken.
2. Make the sauce. In a small bowl, mix together the Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, minced garlic, and corn syrup. Set aside.
3. Make the batter. Make a 1 to 1 ratio, powder 1 and water 1. (For your information, I added 1.5 cups of powder and cold water. The amount of batter totally depends on the amount of chicken you have.)
4. Bring a wide container with a lid. Pour some chicken powder mix and spread it evenly. Dip the chicken pieces into the wet batter and place them in the container. Try to put them separately so that they don’t stick together. Pour some more chicken powder mix over the chicken, cover and shake it. Repeat the process with the remaining chicken pieces.
DEEP-FRY CHICKEN
We are almost there. All you need to do is just to deep-fry it. The temperature of the oil should be higher than you think. This is because the temperature of the oil will decrease as soon as the chicken goes in. Many people struggle to find when is the best time to put the chicken in. Let me tell you a very simple way.
1. Take off a piece of batter and drop it into the oil. If it floats in 3 seconds, you can start. (If you deep-fry more than 1.1 lb (500 grams) of chicken, you don’t have to reduce the heat. Just go for high heat from start to finish.) After you put them in, make sure to stir it so that they don’t stick together.
2. Once the chicken turns crispy golden brown, check if it’s cooked through. If it’s cooked through, take it out. (FYI, it took me about 7 minutes.)
NOTE:
- If you’re using chicken with bones, you need to double fry it. (Take it out when the chicken gets lightly golden brown and fry again over medium-high heat.) Make sure to check if the chicken is fully cooked like this.
MAKE SPICY FRIED CHICKEN
To a pan, add the sauce we made. Bring it to a boil. Once it comes to a boil, add half of your fried chicken and toss together. Nicely arrange them on a plate. Enjoy!
NOTE:
- For those who don’t want to use lots of oil and still hesitate to try this recipe, I have good news! Actually, you can reuse this oil. Let sit for 3 hours to let all the dirty things settle down and put it back. Then, you can use it again for your next fried chicken.
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Korean Fried Chicken
2
servingsIngredients
1.1 lb-1.3 lb (500g-600g) boneless chicken thighs
1.5 cups Korean Fried Chicken Powder Mix, plus more if needed
1.5 cups (360ml) cold water
High-heat oil, for frying
- Marinade:
1 tsp salt
Black pepper, to taste
1/2 tbsp minced garlic
1 tsp white vinegar
- Sweet and Spicy Sauce:
5 tbsp ketchup
2 tbsp soy sauce
4 tbsp sugar
1 tbsp minced garlic
4 tbsp light corn syrup
Directions
- Prep Chicken & Sauce
- Cut the chicken into bite-sized pieces. Put them in a mixing bowl. Add the salt, black pepper to taste, minced garlic, and vinegar. Gently massage it. Let sit for 30 minutes or microwave it for 30 seconds to 1 minute. Be careful not to cook the outside of the chicken.
- Make the sauce. In a small bowl, mix together the Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, minced garlic, and corn syrup. Set aside.
- Make the batter. Make a 1 to 1 ratio, powder 1 and water 1. (For your information, I added 1.5 cups of powder and cold water. The amount of batter totally depends on the amount of chicken you have.)
- Bring a wide container with a lid. Pour some chicken powder mix and spread it evenly. Dip the chicken pieces into the wet batter and place them in the container. Try to put them separately so that they don’t stick together. Pour some more chicken powder mix over the chicken. Cover and shake it. Repeat the process with the remaining chicken pieces.
- Deep-Fry Chicken
- Fill your wok (or pot) with enough oil. Take off a piece of batter and drop it into the oil. If it floats in 3 seconds, you can start. (If you deep-fry more than 1.1 lb (500 grams) of chicken, you don’t have to reduce the heat. Just go for high heat from start to finish.) After you put them in, make sure to stir it so that they don’t stick together.
- Once the chicken turns crispy golden brown, check if it’s cooked through. If it’s cooked through, take it out. (FYI, it took me about 7 minutes and if you’re using chicken with bones, you need to double fry it.)
- Make Spicy Fried Chicken
- To a pan, add the sauce we made. Bring it to a boil. Once it comes to a boil, add half of your fried chicken and toss together. Nicely arrange them on a plate. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml