How to Make Korean Fried Chicken in 15 Minutes
About this recipe
Korean fried chicken is known for its crispy texture and flavorful sauce, and this recipe promises to deliver that in just 15 minutes. Using boneless chicken thighs makes it quicker and easier, ensuring you get tender, juicy meat without the hassle of bones.
This version features a simple batter made from Korean fried chicken powder, which is key to achieving that signature crunch. Plus, a spicy sauce adds a delicious kick that elevates the dish without complicating the process.
Ingredient notes
- You can substitute boneless chicken thighs with bone-in chicken, but it will take longer to cook properly.
- If you don't have minced garlic or vinegar, you can skip them; just make sure to use salt.
Tips from Aaron and Claire’s video
- Microwaving the seasoned chicken for 30 to 60 seconds helps it absorb flavors faster without cooking it.
- For the batter, a one-to-one ratio of Korean fried chicken powder to water is recommended for the ideal thickness. Adjust based on your preference for crispiness.
- To achieve a crispy texture, coat the battered chicken in additional frying powder before frying.
Good to know
- How long does it take to fry the chicken?
- Frying the chicken takes about 7 minutes until golden brown.
- What if I can't find Korean fried chicken powder?
- You can use any type of fried chicken mix or make your own with flour, baking powder, and seasonings.
No life story here — the video and the recipe are the whole point. All credit to Aaron and Claire: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the boneless chicken thighs into easy-to-eat sizes and place them in a bowl.
- 2
Add 1 teaspoon of salt, some pepper, and 1/2 tablespoon of minced garlic to the chicken. Mix well.
- 3
Add 1 teaspoon of vinegar to the chicken to reduce the smell, if desired. Massage the chicken gently.
- 4
Microwave the chicken for about 30 to 60 seconds to help it season faster without cooking it.
- 5
Prepare the batter by mixing 1.5 cups of Korean fried chicken powder with 1.5 cups of water. Adjust the thickness to your preference.
- 6
Dip the chicken pieces into the batter until well coated.
- 7
In a separate container, add more frying powder, place the battered chicken on top, and shake to coat evenly. This helps achieve a crispy texture.
- 8
Heat oil in a deep pan. To check if the oil is ready, drop a piece of batter into the oil; if it floats after three seconds, it's ready for frying.
- 9
Carefully add the chicken to the hot oil, ensuring not to overcrowd the pan. Stir occasionally to prevent sticking.
- 10
Fry the chicken until golden brown, which should take about 7 minutes. Check for doneness by cutting a piece open.
- 11
While the chicken is frying, prepare the spicy sauce by combining 1 tablespoon of Korean chili paste, 5 tablespoons of ketchup, 2 tablespoons of soy sauce, 1 tablespoon of pepper flakes, 4 tablespoons of sugar, 1 tablespoon of minced garlic, and 4 tablespoons of starch syrup in a pan. Boil until combined.
- 12
Once the chicken is done, remove it from the oil and toss it in the spicy sauce.
Heads up — we had to guess a little:
- The amount of vinegar is inferred as optional based on the context of reducing chicken smell.
Credit where it’s due: this recipe was transcribed from Aaron and Claire’s original video on YouTube. Follow them there — it’s their dish.
Are you Aaron and Claire? Claim this page or ask us to take it down. Your call, always.
