Korean Fried Chicken
About this recipe
Korean Fried Chicken is a crispy, flavorful dish that stands out as one of the best fried chicken recipes around. This version, shared by Andy Cooks, combines a savory marinade with a spicy sauce, making it a must-try for any fried chicken lover.
What sets this recipe apart is the double frying technique, which ensures that the chicken is not only crispy on the outside but also juicy on the inside. Plus, the use of gochujang and hot honey in the sauce adds a unique flavor profile that elevates the dish.
Ingredient notes
- The recipe calls for 2 whole chickens, each cut into 10 pieces, which provides a mix of dark and light meat.
- For the ginger, a 'knob' is used, estimated to be about 1-2 inches in size.
Tips from Andy Cooks’s video
- Marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat, but longer is better if you have the time.
- Double frying the chicken is key to achieving that perfect crispy texture; fry it first at 175°C (347°F) and then again at 190°C (375°F).
- Using potato starch in the dredge helps achieve an extra crispy coating compared to regular flour alone.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for at least 1 hour, but longer is better if you have the time.
- What is the purpose of double frying the chicken?
- Double frying ensures that the chicken is crispy on the outside and juicy on the inside.
No life story here — the video and the recipe are the whole point. All credit to Andy Cooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large mixing bowl, combine the chicken pieces, grated ginger, grated garlic, salt, and black pepper. Mix well, cover with cling wrap, and let marinate in the fridge for at least 1 hour.
- 2
In a small saucepan over medium heat, add peanut oil and crushed garlic. Sauté for 2-3 minutes until fragrant.
- 3
Add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce, and water to the saucepan. Stir well and cook for 5 minutes until slightly thickened. Set aside.
- 4
In a deep fryer or heavy-bottom pot, heat peanut oil to 175°C (347°F).
- 5
In the bowl of marinated chicken, add eggs and flour. Mix well to coat the chicken.
- 6
Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel.
- 7
Increase the oil temperature to 190°C (375°F). Fry the chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
- 8
In a large mixing bowl, add the double-fried chicken and Korean fried chicken sauce. Toss well to coat the chicken in the sauce.
- 9
Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad, and kimchi on the side.
Heads up — we had to guess a little:
- 'knob' is vague; estimated as about 1-2 inches of ginger.
Credit where it’s due: this recipe was transcribed from Andy Cooks’s original video on YouTube. Follow them there — it’s their dish.
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