Korean Fried Chicken Recipe | Kitchenstagram
Korean Fried Chicken is a game-changer when it comes to crispy, flavourful fried chicken. What sets it apart is ultra-light, crackly crust, achieved through a double-frying technique. The results? Incredibly crunchy chicken that stays crispy even when drenched in a rich, spicy and slightly sweet gochujang-based sauce.
The sauce is where the magic happens- thick, sticky and packed with layers of umami. It’s a simple mix of Korean staples like gochujang (fermented chili paste), soy sauce, honey, garlic, and a splash of vinegar for balance. All you need to do is simmer everything together, and in minutes, you have an irresistible coating for your golden-fried chicken.
This style of fried chicken, often called Yangnyeom Chicken, has become a global sensation, appearing in restaurants and street food stalls far beyond Korea. It’s enjoyed as a snack, a meal, or even a drinking food, often paired with an ice-cold beer- a combination so iconic that Koreans call it “chimaek” (a mash-up of “chicken” and “maekju,” meaning beer).
The key to getting that signature crunch lies in the double-frying technique. The first fry gently cooks the chicken, locking in juiciness. The second fry at a higher temperature crisps up the exterior, making it shatteringly crisp without feeling greasy. Coating the chicken in cornstarch instead of flour further enhances the crunch factor.
While it’s often served with rice or noodles, one of the best ways to enjoy Korean Fried Chicken is stuffed into fluffy bao buns for the perfect balance of crispy, saucy and pillowy soft textures. However you eat it, one thing’s for sure- once you take a bite, you’ll keep coming back for more!
Ingredients needed for African Chicken Peanut Stew:
- Chicken: Bone-in pieces yield the juiciest and most flavourful results.
- Cornstarch: Essential for coating the chicken, creating a crispy, gluten-free crust.
- Seasonings: Basic salt and black pepper enhances the chicken’s taste.
- Baking powder: Helps achieve an airy and crispy crust.
- Gochujang: The essential ingredient that gives the sauce its signature sticky, spicy and slightly sweet flavour. Gochujang is Korean fermented chili paste known for its deep, smoky-sweet flavour with a touch of heat. Packed with umami, i enhances marinades, sauces and dishes. A staple in Korean cuisine, it brings a perfect balance of spice, sweetness and tang, making it a versatile ingredient for bold, flavourful cooking. Easily found in Asian supermarkets or online.
- Tomato Ketchup: Balances the heat from gochujang and adds a street-food-style taste.
- Soy sauce: Brings an umami depth to the sauce.
- Vinegar: Use rice vinegar or apple cider vinegar to cut through the sweetness and balance flavours.
- Sweetener: A mix of brown sugar and honey enhances the sauce’s sticky texture.
- Garlic: Lots of finely chopped garlic ensures an even distribution of flavour.
- Garnishing: A final touch of sesame seeds and spring onions elevates the dish with crunch and freshness.
Storage Tips:
- Refrigeration: Leftover fried chicken stays fresh in the fridge for up to 4 days.
- Freezing: For longer storage, freeze it in a single layer of parchment-lined tray, then transfer to an airtight container or zip-bag for up to 3 months.
- Reheating: When reheating, add about 5 extra minutes to the cooking time. To reheat bake or air fry @350ºF for 8-10 minutes until crispy, then toss with glaze for the best flavour and texture.
Ingredients:
- Vegetable oil, for deep frying
For Chicken Marination:
- 8 nos. Chicken Drumstick
- Salt to taste
- 1 tsp Freshly cracked Black pepper
- 1 tsp Baking powder
- 1 no. Egg
- 1/2 cup All-Purpose Flour
For Crispy Coating:
- 1 cup Cornflour/ Corn starch
For the Glaze:
- 1 tbsp Oil
- 1 tbsp Garlic, minced
- 2 tbsp Gochujang Paste
- 1/3 cup Ketchup
- 1 tbsp Brown Sugar
- 1 tbsp Honey
- 1 tbsp Rice Vinegar
- 1 tbsp Soy Sauce
- 2 tsp toasted Sesame seeds
For Garnishing:
- Scallions, thinly sliced
- Toasted Sesame seeds
Preparation:
- Step 1: In a bowl combine, chicken drumsticks, salt, freshly cracked Black pepper, baking powder, all-Purpose Flour and egg. Mix altogether well by hand.
- Step 2: Dredge the marinated chicken in the cornstarch, use your fingers to completely coat them and then gently press the cornstarch coating onto the chicken. Transfer the coated chicken to a baking sheet, allowing the cornstarch coating to develop a paste-like consistency.
- Step 3: Fill a wok or Dutch oven or a deep fryer with oil and heat it to 350°F (177°C). test the oil by inserting a wooden chopstick or spoon- if it bubbles vigorously, it’s ready.
- Step 4: Then carefully add the chicken pieces to the hot oil, avoiding overcrowding. Fry for 8-10 mins on each side (6-10 minutes for boneless chicken), ensuring they achieve a golden-brown colour.
- Step 5: Once all the chicken has been fried return the fried chicken back to the hot oil and fry for an additional 30 seconds to 1 minute. This will make the chicken extra crispy.
- Step 6: Remove the fried chicken from the oil and let it rest on a rack.
- Step 7: For the glaze, heat oil in a large frying pan or wok and add the minced garlic, sautée for 1-2 minutes.
- Step 8: Add gochujang paste, ketchup, brown sugar, honey, rice vinegar, soy sauce, stir to combine. Then bring the sauce to a simmer.
- Step 9: Then add the fried chicken and toasted sesame seeds, toss until evenly coated.
- Step 10: Garnish with toasted sesame seeds and sliced scallions. Serve warm and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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