Double frying
The second round of deep-frying makes Korean Fried Chicken significantly crisper.
Korean Recipe
Korean Fried Chicken
This Korean Fried Chicken recipe uses chicken pieces, starch, spices and a sweet-hot sauce made from gochujang, garlic, soy sauce, honey and rice vinegar. The second round of deep-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 thrives on the crust. Starch makes it lighter than a heavy breading, and double frying pushes moisture out of the surface. The sauce is added at the very end to make the chicken shiny but not immediately tender.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Korean Fried Chicken
Korean Fried Chicken is fried with starch until crispy and then covered with a shiny gochujang sauce. Double-frying makes the crust stable.
Ingredients
4 servings
Method
-
1
Season the chicken
Mix the chicken with salt, ginger and garlic and leave to marinate for 15 minutes.
-
2
Turn into starch
Thoroughly turn chicken pieces into potato or corn starch. Remove any excess starch.
-
3
First round of deep frying
Heat the oil to about 165 to 170 degrees. Fry the chicken in portions for 8 to 10 minutes and drain.
-
4
Second round of deep-frying
Raise the oil to about 180 degrees and fry the chicken again for 2 to 4 minutes until the crust is very crisp.
-
5
Cooking sauce
Bring the gochujang, ketchup, soy sauce, honey, rice vinegar and sesame oil to a boil briefly until the sauce shines.
-
6
Glazing
Mix the chicken with the sauce just before serving and sprinkle with sesame seeds and spring onions.
Kitchen know-how
Tips for Korean Fried Chicken
Sauce last
Apply the sauce just before eating, so that the crust does not immediately soften.
Keeping oil temperature
Too cold oil makes the crust greasy, too hot oil browns too quickly on the outside.
Variations
How to adapt this recipe
Serve the double-fried chicken with salt, pepper and dip only if the crust is to remain crisp to the maximum.
Reduce the 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 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 typically crispy, and works with starch and a good oil spray, but deep-frying provides the better crust.
Just before serving, so that the crust does not soften too quickly.
Wings, drumsticks or tripped thigh pieces remain juicy. Chest becomes dry faster.
Keep cooking