Korean Fried Chicken
“Double-fried ultra-crispy Korean chicken coated in a sticky-sweet gochujang or soy-garlic glaze.”
Flour
Gochujang
Soy Sauce
Honey
Garlic
GingerWhere it comes from
Korean Fried Chicken has taken the culinary world by storm, known for its ultra-crispy texture and flavorful glazes. This dish gained immense popularity in the late 20th century, evolving from traditional frying methods into a double-fried technique that locks in moisture. Surprisingly, it’s often enjoyed with beer, making it a staple in Korean nightlife culture.
On the Palate
How it's made
5 steps · Show ↓55 min active
How it's made
5 steps · Show ↓- 110 min
Combine flour, gochujang, soy sauce, honey, garlic, and ginger in a bowl to create a thick marinade. Ensure the mixture is smooth and fragrant, with a deep red hue from the gochujang.
- 25 min
Coat the chicken pieces thoroughly in the marinade, making sure each piece is evenly covered. Let them rest for a few minutes to absorb the flavors.
- 315 min
Heat oil in a deep fryer or a large pot to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces. Carefully add the chicken pieces to the hot oil.
Watch outEnsure the oil temperature remains consistent to achieve a thin, crackly crust without burning.
- 420 min
Fry the chicken until golden brown and crispy, about 10 minutes per batch. The aroma should be savory and slightly sweet from the honey and soy sauce.
- 55 min
Remove the chicken from the oil and let it drain on a wire rack. Brush each piece with a thin layer of sauce for an even, glossy finish.
