Double frying
The second round of frying makes Korean Fried Chicken much crisper.
Korean Recipe
Korean Fried Chicken
This Korean Fried Chicken recipe uses chicken parts, starches, spices and a sweet and spicy sauce made of Gochujang, garlic, soy sauce, honey and rice vinegar. The second round of frying ensures the typical crunchiness.
Total time
50 min
Calories
720 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Korean Fried Chicken Double crispy frying
Korean Fried Chicken lives from the crust. starch makes it lighter than a heavy panade, and double frying drives moisture out of the surface. The sauce only comes in at the very end so that the chicken shines, but does not immediately soften.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Korean Fried Chicken
Korean Fried Chicken is particularly crispy fried with starch and then coated with a shiny Gochujang sauce. Double frying makes the crust stable.
Ingredients
4 servings
Method
-
1
Seasoning chicken
Mix chicken with salt, ginger and garlic and let it marinate for 15 minutes.
-
2
Turn into starch
Turn chicken parts thoroughly into potato or corn starch. Knock off excess starch.
-
3
First round of frying
Heat the oil to about 165 to 170 degrees. Fry chicken in portion for 8 to 10 minutes and drain.
-
4
Second round of frying
Increase oil to about 180 degrees and fry chicken again for 2 to 4 minutes until the crust is very crispy.
-
5
Cook sauce
Cook Gochujang, ketchup, soy sauce, honey, rice vinegar and sesame oil until the sauce shines.
-
6
Glazing
Mix chicken with sauce shortly before serving and sprinkle with sesame and spring onions.
Kitchen know-how
Tips for Korean Fried Chicken
Sauce last
Apply the sauce just before the meal, so that the crust does not immediately soften.
Keeping oil temperature
Too cold oil makes the crust greasy, too hot oil browns outside too fast.
Variations
How to adapt this recipe
Serve the double fried chicken with salt, pepper and dip only if the crust is to remain crispy.
Reduce Gochujang and cook a sauce of soy sauce, garlic, honey and rice vinegar.
Nutrition per serving
720kcal
45.0 gCarbohydrates
42.0 gProtein
42.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Korean Fried Chicken
The first round cooks the chicken, the second makes the crust dry and particularly crispy.
It becomes less typical crispy. With starch and good oil spray it works, but frying provides the better crust.
Only right before serving, so that the crust does not become soft too quickly.
Wings, drumsticks or triggered thighs remain juicy. Chest becomes dry faster.
Keep cooking