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Korean fried chicken

This fried chicken is crispier than most American forms as it is fried twice. Present with kimchi and soju for a credible Korean lunch. Korean fried chicken!!!



  • 8–10 chicken pieces (thighs work best), boneless, skin removed

For the brine

  • 100g/3½oz caster sugar
  • 75g/2½oz sea salt
  • 200ml/7fl oz hot water

For the first coating

  • 2 heaped tbsp plain flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1 tsp salt

For the batter

  • 125g/4½oz plain flour
  • 25g/1oz cornflour
  • ½ tsp salt
  • ½ tsp baking powder
  • 100ml/3½fl oz vodka

For the sweet soy sauce

  • 100ml/3½fl oz soy sauce
  • 25ml/1fl oz mirin
  • 25ml/1fl oz rice wine vinegar
  • 2cm/¾in piece fresh root ginger, grated
  • 2 garlic cloves, grated
  • 50g/1¾oz brown sugar
  • few drops of sesame oil
  • 1 tsp cornflour
  • sesame seeds, for sprinkling

For the chilli sauce

  • 2 tbsp Korean chilli paste (gochujang if you can get it)
  • 1 tbsp hot sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp honey
  • few drops of sesame oil


Begin by brining the chicken. Break up the sugar and salt in the high temp water, then mix1 liter/1¾ half quart frosty water into the saline solution arrangement. Submerge the chicken and leave to stand, secured, for 2 hours. In the interim, make the sauces.

For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a pot. Blend over a low warmth until the sugar is broken up and stew for 2 minutes. Taste for flavoring and include somewhat salt if fundamental. Add sesame oil to taste. Whisk the cornflour with somewhat cool water until you have a smooth yet extremely runny glue, then whisk this into the sauce over a low warmth, until the sauce thickens marginally. Put aside.

For the bean stew sauce, whisk every one of the fixings together, diminishing with a little water if too thick. Taste and include salt if essential.

To cook the chicken, deplete and wash the brined chicken completely, then pat dry. Make the main covering (this is the covering the player will stick to, else it tends to tumble off) by whisking the flour, cornflour, preparing powder and salt together. Tidy the chicken in this blend, tapping off any overabundance, and leave to stand while you make the player.

For the hitter, whisk together the dry fixings, then rush in 100ml/3½ icy water and the vodka – the surface ought to be very thin, similar to twofold cream.

Add oil to your fryer, expansive pan or wok, ensuring you don’t fill it past midway. Warm the oil to 160C. (Alert: hot oil can be unsafe. Try not to leave unattended.)

Plunge the chicken pieces in the hitter each one in turn. Permit any abundance to dribble off over the bowl, then gradually bring down into the hot oil, giving up when the chicken piece is practically submerged. Broil for 8–10 minutes, then deplete and put on kitchen paper – the chicken ought to be cooked through however have scarcely gone up against any shading. Turn the warmth up to 190C, or if utilizing a pan, turn the warmth up and leave for around 5 minutes to achieve the right temperature. Broil the chicken for an additional 2 minutes, or until it has obscured. Evacuate and deplete completely on kitchen paper. It ought to be wonderfully fresh. You can serve it with the sauces, or you can brush a portion of the soy-based sauce over it and present with the bean stew sauce.

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