bohemianwanderer – Korean fried chicken is famous for its exceptionally crispy coating and rich, sticky glaze. This recipe uses a double-frying technique to create a crunchy exterior while keeping the meat tender and juicy inside.
Begin by preparing one whole chicken weighing approximately 1.5 kilograms. Cut the chicken into 6-centimetre pieces while leaving the bones intact for extra flavour.
Season the chicken with three teaspoons of fine salt and one teaspoon of freshly grated ginger. Rub the seasoning evenly over every piece, then cover and refrigerate for several hours or overnight.
While the chicken marinates, prepare the signature Korean glaze. Heat a small amount of neutral cooking oil in a saucepan before briefly stir-frying 50 grams of crushed garlic until fragrant without allowing it to brown.
Add 465 grams of corn syrup or rice syrup, 110 millilitres of soy sauce, 100 millilitres of water, 20 grams of gochujang paste, and 13 grams of gochugaru, or Korean chilli powder.
Simmer the mixture gently for about 25 minutes until it thickens slightly into a glossy sauce. Remove it from the heat and set it aside until the chicken is ready.
Just before frying, prepare the batter by combining 400 grams of cornflour, 175 grams of plain flour, one teaspoon of baking powder, one teaspoon of fine salt, and 600 millilitres of sparkling water.
Mix the ingredients until smooth. Adjust the consistency if necessary by adding a small amount of water or flour. The batter should coat the chicken evenly without becoming too thick.
Double Frying Creates the Signature Crispy Coating
Pour neutral cooking oil into a deep fryer or a heavy saucepan until it reaches a depth of approximately 10 centimetres. Heat the oil to 160 degrees Celsius.
If you do not have a thermometer, test the oil by dropping in a small cube of stale bread. The bread should sizzle immediately and turn golden in about 30 seconds.
Place some cornflour in a separate bowl and lightly coat each piece of marinated chicken. Shake off the excess before dipping the chicken into the prepared batter.
Allow any excess batter to drip away before carefully lowering the chicken into the hot oil. Fry the chicken in small batches for about seven minutes.
The chicken should reach an internal temperature of 75 degrees Celsius before removal. Transfer the cooked pieces onto a wire rack and allow them to rest for 15 to 20 minutes.
During the resting period, gently reheat the prepared glaze until it reaches a thick but pourable consistency. Avoid reducing the sauce until it becomes overly sticky.
Increase the oil temperature to 180 degrees Celsius for the second fry. Return the rested chicken to the hot oil and cook for an additional three minutes.
The second frying stage removes excess moisture from the coating, creating the light, crispy texture that distinguishes authentic Korean fried chicken.
Remove the chicken from the oil and drain it briefly on a wire rack. Coat each piece evenly with the warm glaze by dipping or brushing it over the crispy crust.
Allow the glazed chicken to rest for 30 seconds to one minute before serving. This short resting period helps the sauce adhere without softening the crunchy coating.
Serve the chicken immediately while the crust remains crisp and the glaze stays glossy. The combination of crunchy batter, juicy chicken, aromatic garlic, soy sauce, gochujang, and Korean chilli creates a perfectly balanced dish with sweet, savoury, and spicy flavours in every bite.
