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Korean · Dinner

Korean Fried Chicken

Non-vegEasy

Diet: Non-veg · High-protein

Korean Fried Chicken is a Korean dish. Toss with glaze just before serving to retain crispness.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Korean Fried Chicken. The photograph shows fried chicken before the sticky gochujang glaze used in this recipe.
The photograph shows fried chicken before the sticky gochujang glaze used in this recipe. Representative photograph of Korean Fried Chicken. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Chicken

Frying

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Coat · About 7 min

  1. Pat wings from 700 g chicken wings, separated, ½ tsp salt, 100 g potato starch dry, season and coat in starch.

Fry · About 12 min

  1. Heat 900 ml neutral oil to 170°C / 340°F in a deep pan less than half full. Fry in batches 9–12 minutes until every batch reaches 74°C / 165°F. Drain.

    Check: Look for this result: every batch reaches 74°C / 165°F.

Glaze · About 3 min

  1. Simmer 40 g gochujang, 40 g ketchup, 30 g honey, 20 ml soy sauce, 15 g garlic, grated, 30 ml water in a wide pan 3 minutes; toss wings briefly to coat and serve.

Tips

  • Toss with glaze just before serving to retain crispness.
  • Judge Korean Fried Chicken by the texture and doneness signs in its steps. Your pan and heat affect how long Korean Fried Chicken takes to cook.

Substitutions

  • Use boneless thigh pieces and check their temperature earlier.

Storage

  • Get perishable Korean Fried Chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Korean Fried Chicken within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Korean Fried Chicken to 74°C / 165°F, stirring or turning it for even heating. When Korean Fried Chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Korean Fried Chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Korean Fried Chicken becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Korean Fried Chicken one day ahead. For Korean Fried Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Korean Fried Chicken on the day of serving.

FAQ

What matters most when making Korean Fried Chicken?

Toss with glaze just before serving to retain crispness.

What can I substitute in Korean Fried Chicken?

Use boneless thigh pieces and check their temperature earlier.

Can I prepare Korean Fried Chicken ahead?

Prepare the measured ingredients for Korean Fried Chicken one day ahead. For Korean Fried Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Korean Fried Chicken on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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