Hi guys!
Today I’m super duper exited because I’m finally sharing the Korean Fried Chicken recipe with you guys!!!
WOOTWOOT~!
This Korean fried chicken recipe is inspired from my previous Korean trip.
My hubby and I went this AMAZING Legendary Korean fried chicken restaurants and IT WAS TO DIE FOR!!!!
I actually do have a post about the places, so please check it out the link down below if you are interested in!
I cut up my 3lb whole organic chicken into 30 pieces including the back bones. You can ask your butcher to do that for you, but I’m not sure if they will do it this small pieces though.
All you need a sharp knife and watch the video top of this post! 😉 I show you how to cut the chicken in the beginning of the video!
I cut it pretty small size pieces because that’s what the legendary Korean fried chicken restaurant do! Also we are frying these chicken into a bit more higher heat than regular, so smaller pieces work perfect for this recipe!
You can use only wings (single cut wings), if you want though!
Alright, it’s time to give some flavor to the chicken!
In a bowl, place the chicken and grate garlic and ginger using a cheese grater. Season with salt and pepper and pour soju!
Soju is Korean liquor, about $1 per bottle in Korea. Also that’s what the restaurant uses to marinate the chicken too! It helps tenderize the meat and get rid of unpleasant smell from the bones.
But I understand it is quite hard to find in different countries. To substitute soju, use white whine, non-flavored vodka or milk.
Give it a good with your hand mix until all the chicken pieces are evenly coated. Cover with plastic wrap, let it marinate for 2 hours in a refrigerator. You can do this step in a ziplock bag.
You can make the sauce ahead, while waiting the chicken is marinating.
Add soy sauce, vinegar or lemon juice, sugar, water and Asian mustard in a mason jar and shake it until well combined.
For the traditional Korean fried chicken red sauce, Please check the link below, Korean Street Fried Chicken Recipe!
You can also serve Korean Fried Chicken with salt & pepper mixture.
Heat frying oil 375°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
FYI, my mother in-law got the cast iron wok for me from amazon and I LOVE it so much!! If you are interested, click the picture above!
Whisk tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large mixing bowl.
The curry powder & lots of garlic is the secret of special flavor of Korean Fried Chicken. 😉
Ah, oh the secret has released!! ? lol
Take the chicken out from the marinate, add into the dry ingredients mixture and toss evenly.
Slowly add water and mix. Start form 1/4 cup and add 1 Tbsp per time as needed. We want the batter to be more thicker consistency than pancake batter.
Add the chicken pieces one by one into the hot oil carefully and fry for 6 to 7 minutes or until lightly golden brown and 3/4 to “almost” fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
When all the chickens are fried, increase oil temperature to 400°F for double frying.
Korean Fried Chicken is ALWAYS double fried to achieve the super crunch texture!
Carefully drop all the chicken and fry for 2 to 3 minutes or until golden brown and fully cooked. Remove form the oil and place on the cooling rack or paper towel lined baking sheet.
Serve immediately with mustard sauce, red sauce and salt & pepper mixture! If you’d like to, go ahead and toss the fried chicken with the red sauce!
When you are eating Korean Fried Chicken… Gotta have cold BEER!!!!
Enjoy!
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Korean Fried Chicken
- Total Time: 25 mins
- Yield: 4 1x
Description
Ingredients
For the Marinate Chicken
- 3 lb whole chicken, cut into 25 to 30 pieces
- 8 to 10 cloves garlic
- 1 oz ginger
- 1 Tbsp salt
- 1/2 Tbsp black pepper
- 1/4 cup soju, white wine, non flavored vodka or milk
For the Batter
- 1 cup tempura powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp curry powder
- 2 Tbsp cornstarch
- 2 tsp sugar
- 1/4 to 1/3 cup cold water
For the Mustard Sauce
- 1 1/2 Tbsp light soy sauce
- 1 1/2 Tbsp rice vinegar or lemon juice
- 1 1/2 Tbsp Asian mustard
- 2 Tbsp water
- For the Red Sauce, Please Check Korean Street Fried Chicken Recipe
Frying oil
Get Recipe Ingredients
Instructions
- In a bowl, combine all the ingredients for the marinate chicken. Give it a good with your hand mix until all the chicken pieces are evenly coated. Cover with plastic wrap, let it marinate for 2 hours in a refrigerator. You can do this step in a ziplock bag.
- You can make the sauce ahead, while waiting the chicken is marinating.
Add all the ingredients for the mustard sauce in a mason jar and shake it until well combined. For the traditional Korean fried chicken red sauce, Please Check Korean Street Fried Chicken Recipe. You can also serve Korean Fried Chicken with salt & pepper mixture. - Heat frying oil 375°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
- Whisk tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large mixing bowl. Take the chicken out from the marinate, add into the dry ingredients mixture and toss evenly.
- Slowly add water and mix. Start form 1/4 cup and add 1 Tbsp per time as needed. We want the batter to be more thicker consistency than pancake batter.
- Add the chicken pieces one by one into the hot oil carefully and fry for 6 to 7 minutes or until lightly golden brown and 3/4 to “almost” fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
- When all the chickens are fried, increase oil temperature to 400°F for double frying.
Carefully drop all the chicken and fry for 2 to 3 minutes or until golden brown and fully cooked. Remove form the oil and place on the cooling rack or paper towel lined baking sheet. - Serve immediately with mustard sauce, red sauce and salt & pepper mixture! If you’d like to, go ahead and toss the fried chicken with the red sauce! Enjoy!
- Cook Time: 25 mins
32 comments
Hi Seonkyoung!
Thank you for listening to my request! Is this the same as 옛날 통닭?
No, the super old-fashioned one doesn’t have any batter and fried whole chicken.
LOVE LOVE LOVE EVERY RECIPE of yours!!!
Just one question about the cast iron wok. Is there anything special you have to do for it not to stick?
Thank you!
When I purchased them, it was already seasoned so all I have to do is I always semi-season it after every use. Which is just wipe off all the dirty stuff (or rinse under hot water if it’s necessary then dry completely), then wipe with vegetable oil and put it on a high heat until it smokes. When it starts smokes, I let it smoke for 1 min. That’s all it takes! 🙂
Can I buy drumsticks and used those or do I need to cut up a whole chicken?
You can use your favorite cut of chicken! 🙂 I recommend wings more than drumsticks though!
You can use only your favorite part of chicken instead of using whole chicken!
I’ll like to know where I can get some Korean seasons from.iam in Georgia.
You should look up ethnic food stores and oriental food stores. I googled and I see there’s like three different H-marts in Georgia which are Korean superstores. You can literally get lost in their aisles with all the amazing foods stuffs and products they have there. Never leave without a case of Milkis and a bottle of soju. 😀
Hi Seonkyoung, thank you for the recipe! Can you please let me know what is the brand of or where did you get the knife and cutting board? Thabk youu!!
My knife if Wusthof, I purchased it form William Sonoma about 5 years ago! The cutting board is from Boos, I purchased from Amazon, you can check this link right here! http://amzn.to/2pdUrj8 🙂
Can I use an airfryer? How long and what should the temperature be?
Hi. I’m so excited to make Korean Fried chicken. May I ask what kind of oil you use to fry the chicken? Thanks!
I use vegetable or canola oil! 🙂
Which brand of tempura flour do you use?
My Mom made this for dinner tonight and it was amazing! She used boneless thigh and breast meat. All 7 of my kids and my spouse who is a picky eater LOVED this chicken. Thank you!!!
That’s great Jennie! 7 kids?! OMG, you are a super woman!!! So glad all of them loved it!!!
Thank you for the recipe! Is there another alternative to using Tempura Powder? 🙂
We made this last weekend and it was delicious! That red sauce is my new favorite. Just pass me a straw! Tonight we’re making your Ramen. Can’t wait!
Hey Seonkyoung, I made this tonight and it was absolutely amazing! This recipe works well and the red sauce blew me away! It reminds me of Samyung’s fire noodle sauce. I replaced corn starch with potato starch and added some cayenne to the sauce. It was just the right amount of crunch. Thank you for the recipe!
I made the Korean fried chicken last night, it was very good. If the wing has reached 165 degree which is done, can I just double fry the wing for just 30-60 seconds. If I fry the whole thigh, how long will it take to fry them??? Do I also double fry the thigh too?? Thanks…
This is the best fried chicken, and the sauces are amazing! We make this all the time, including tonight. We regularly have Seonkyoung night. Our friends love to see what recipe of yours we’re cooking next.
AW! im sorry I’ve been slow with new uploads, I will be back with new recipes very soon! plssss keep the Seonkyoung nights rolling!
Amazing, looks so good. I lived in Korea for about one and a half year and was obsessed with fried chicken, the best! Can I make my own tempura mix or do you already have a recipe on that…thank you so much!!!
Can I brine the chicken first before puting the marinate and except the salt ingredients for the process of marination???
Hi I can’t find the recipe for the red sauce anywhere on your site?
here is the recipe that has the red sauce included in it: https://seonkyounglongest.com/korean-street-fried-chicken/
Hope this helped (:
I tried this recipe today, and it was great. Everyone loved it. Made it with wings, cuz i couldn’t be bothered to cut a chicken 😀
The red sauce is very delicious.
Thank you for sharing this recipe 🙂
I try this recipe its very delicious, very crunchy, where i can find the recipe for red sauce
The recipe of the red sauce is in her Korean street fried chicken recipe, ALMZ.
I know you post plant based recipes now, but I hope you can still answer my question for this recipe (as it looks so awesome!). What brand of curry powder do you use in this KFC recipe? Is it Ottogi curry powder?
Yes, Ottugi is one!