Back to Recipe

Ultimate Korean Fried Chicken

Here's how you make Ultimate Korean Fried Chicken
Pause Continue Reading
  • Servings: 3
  • Prep: 15-20m
  • Cook: 45m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • FOR CHICKEN COATING
  • 1 to 1 1/2 pound mixed chicken pieces (combination of chicken drumsticks, thighs, and wings)
  • 30 grams corn flour (1/4 cup)
  • 2 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • Black pepper
  • FOR BBQ SAUCE
  • 3 tablespoons gochujang
  • 3 tablespoons ketchup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil (toasted)
  • 2 teaspoons grated ginger root (peeled)
  • 2 garlic cloves, grated (or finely chopped)
  • FOR BATTER
  • 64 grams cornflour (1/2 cup)
  • 20 grams matzo meal (fine, 3 tablespoons)
  • 30 grams all-purpose flour (1/4 cup)
  • 2 tablespoons chilli flakes (preferably gochugaru, Korean chilli flakes)
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon baking powder
  • 6 tablespoons vodka (or any other neutral tasting 40% alcohol)
  • 2 tablespoons gochujang (Korean chilli paste)
  • Vegetable oil, for frying
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO MAKE THE CHICKEN COATING

  • Step 1: To begin, start with making the coating by adding cornflour, salt, baking powder and a liberal amount of pepper to a large bowl. Stir together to combine.

  • Step 2: Add the chicken wings and toss around so that everything is nicely coated. Transfer to a wire rack, shaking off any excess, and leave uncovered at room temperature for approximately 1 hour.

  • TO MAKE THE BARBECUE SAUCE

  • Step 3: Combine all of the ingredients in a small saucepan and simmer for 3–5 minutes until slightly thickened. This sauce can either be served as a dipping sauce or drizzled over the chicken before serving. If you choose the latter, remove the sauce from the heat early on for a thinner consistency. Serve the sauce warm or at room temperature.

  • Step 4: When ready to cook, place a large, wide, heavy-based pan (at least 13cm deep) over a medium-high heat, fill with oil (at least 5cm deep) and warm until it reaches 180°C.

  • TO MAKE THE BATTER

  • Step 5: While the oil is heating up, make the batter. Whisk together the cornflour, matzo meal, flour, chilli flakes, garlic powder, onion powder and baking powder in a large bowl. In a small bowl, whisk together the chilli paste, vodka and 240ml water.

  • Step 6: Just before you're ready to cook the chicken, whisk the wet ingredients into the dry ingredient – do not do this too far in advance as the batter will thicken too much. The consistency should be relatively thin and runny.

  • Step 7: Now cook the chicken in 2 batches – the thighs and legs in one and the wings in another. Dip each chicken piece in the batter and allow any excess to drip off. Suspend the chicken in the oil for a couple of seconds to allow a crust to form, then allow it to slip completely into the oil (otherwise it will stick to the base of the pan).

  • Step 8: Fry the chicken for 15–20 minutes, flipping halfway through, until nicely golden brown, crispy and cooked through.

  • Step 9: Transfer to either a wire rack or to plates lined with kitchen paper to drain, then allow the oil to return to 180°C before cooking the second batch of chicken.

  • Step 10: Serve the chicken with the barbecue sauce, either drizzled on top or on the side.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.