Korean fried chicken is a popular dish known for its crispy texture and flavorful coating. This recipe includes a sweet and spicy Gochan-based sauce that perfectly complements the crispy chicken. Its satisfying crunch has become a favorite in Korea and around the world.
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Published: 3/17/25
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Korean fried chicken is an easy and easy dish to prepare. Double-frieding techniques are an important step in providing extra crunch to chicken. A thin, light coating helps keep the chicken crunchy. This type of coating creates delicate crunches that are well combined with flavorful sauces and aze medicines without being submerged.
You can enjoy this with pickled radish and beer as a snack or meal.
How to make Korean fried chicken
Marinate the chicken wings – In a large bowl, mix the chicken wings with 1 tablespoon of chopped inger and 8 grams of Magic Magic Sallap seasoning. Marinate for 15 minutes and ensure each piece is well seasonally before cooking, with the chicken absorbing the flavor. Prepare Gochujang Sauce – Place 1/2 tablespoons of cooking oil in a pan. Fry 1 tablespoon of onion, 2 teaspoons of chopped garlic and 1 teaspoon of chopped inger for about 30-40 seconds until it releases aroma. Add 1/4 cup mirin and 1 tablespoon of soy sauce and bring to a boil easily. Next, mix 1/2/2 tablespoons of honey, 2 tablespoons of gochujang, 2 tablespoons of hot sauce, and 1 teaspoon of sesame oil. Stir and simmer the sauce until the sauce is thick. Set aside for later use. Heat the oil for frying – 3 Pour 1/2 cup canola oil into a deep pot or wok and heat to the appropriate temperature. This ensures that the chicken is evenly fried and crispy. Spread the batter on the chicken wings and in another bowl, mix 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon garlic powder, and 3/4 cup water in water. Mix until smooth. Dip each marinated chicken wing in the batter and make extra drip to prevent it from being too thick. Double Fries for Extra Crispy – Fry the Battle Chicken Wings in batches for 5-7 minutes. Remove them from the pot and let rest for 10 minutes. Then return the wings to hot oil and saute for another 5-6 minutes until golden brown. This double-flying step is locked into the crunch. Once done, gene polish each wing with prepared gochujang sauce and arrange it on a plate to serve. Enjoy this flavorful Korean fried chicken!
Useful Tips
I personally like the Korean fried chicken very crispy. There are two ways to achieve that.
Fry the chicken in double layers. This technique ensures that the chicken is cooked for a long time, providing a crisp, crisp texture. Do this by frying the chicken for 5-8 minutes first, depending on the thickness. Remove from the pot and let rest for 10 minutes. Second fried fried. Polish the GL drug. Instead of soaking fried chicken in thick glazes, try using a first brush instead. This allows each part of the chicken to have enough glaze while maintaining its texture. Glazing means less crispy chicken and if too many glazing is applied it will get soaked.
Gukyujang Sauce for Korean Fried Chicken
Gochujang is a traditional Korean fermented chili paste made from red chili powder, soldered rice, fermented soybeans and salt. These ingredients come together through fermentation. This gives Gochujang a unique mix of heat, sweetness and Umami. It comes in a thick, sticky texture and a deep red colour. This ingredient is a staple of Korean cuisine and is found in many recipes, from soups to stir-fry, like this kimchi fried rice recipe.
In this Korean fried chicken recipe, gochujang sauce plays an important role by blending it perfectly with ingredients such as sesame, honey, and hot sauce. As a result, the crispy fried chicken is served with a rich glaze that brings a burst of flavor with each bite. Sweetness, rabbits and spicy all work together to highlight the chicken.
How Double Fries Make Extra Crunch on Fried Chicken
During the first frying, the outer layer begins to cook and harden. However, as the heat penetrates, moisture from the inside still escapes. This reduces the crispness of the outer part of the chicken. Once the chicken is rested, the moisture will return to its back and fry again using a high temperature to make the surface even more crisp.
The second fry completely drives this moisture while further browning the outer layer and creating a crisp texture. This method is why many fried foods like this Korean fried chicken achieve their perfect crunchy look while staying juicy inside.
Other Fried Chicken Recipes
If you like fried chicken, there are plenty of other exciting variations too. Here is a list of other fried chicken recipes you might want to try.
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Korean fried chicken
Coat the batter and sauce-split fried chicken recipe, then double fried.
Instructions
Combine chicken wings, 1 teaspoon of chopped inger and 8 grams of Maggie Magic Sallap in a large bowl. Mix well. Stay for 15 minutes.
3 pounds. Chicken wings, 1 teaspoon of inger, 8g Maggijal Magic Sarap
Meanwhile, heat 1/2 tablespoon of cooking oil in a pot to make the sauce. Fry the onion, ginger and garlic for 30-40 seconds. Add the mirin and soy sauce. Bring it to a boil, then add honey, gochujang, hot sauce and sesame oil. Mix and continue to simmer until the mixture is thick. Please put it aside.
3 1/2 cup canola oil, 1 tablespoon of onion, 2 teaspoons of garlic, 1 teaspoon of inger, 2 tablespoons of honey, 1 teaspoon sesame oil, 1 tablespoon of soy sauce, 1/4 cup mirin, 2 tablespoons of hot sauce, 2 tablespoons gochujang, 1 tablespoon of cooking oil
Heat 3 1/2 cups of canola oil in a deep pot or wok.
3 1/2 cup canola oil
Combine all the batter ingredients into a large bowl. Mix until well mixed.
1/2 cup of versatile flour, 1/4 cup of cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup water, 1/2 tsp garlic powder
Soak the chicken wings in the batter. Note: Please let the excess batter be drip.
Fry the chicken wings in batches for 5-7 minutes. Remove from the pot and let rest for 10 minutes.
Return the fried chicken wings to the pot. Fry for 5-6 minutes until golden brown. Remove from the pot and let it cool.
Pour each part of the chicken wings with sauce.
Place it on the serving plate. serve. Share and have fun!
Note
Mirin – Its natural sugars contribute to caramelization and glaze drugs, giving the sauce a rich, shiny finish. Gochujang – Its spiciness improves the taste of chicken. It also helps to create the distinctive glaze that clings to crispy chicken, giving it a shiny, flavorful coating.
I would like you to follow the recipe to create the same flavor, but if you don’t have these two ingredients, there are a few options you can try. Remember, the overall taste is different, but it’s still flavorful.
Mirin alternatives – You can use sake or dried sherry to add a bit of sugar. Gochujang alternative – Mix red chili paste with a splash of miso paste, sugar and soy sauce to mimic its spicy, sweet, umemi-flavored profile.
These alternatives may not be identical, but they can add depth and balance to the dish.
Nutritional information
calorie: 10838kcal (542%) carbohydrates: 161g (54%) protein: 260g (520%) fat: 1027g (1580%) Saturated fat: 121g (605%) Polyunsaturated fat: 274g January Saturated Fat: 598g Trans Fat: 6g cholesterol: 1048mg (349%) sodium: 3745mg (156%) potassium: 2687mg (77%) fiber: 3g (12%) sugar: 61g (68%) Vitamin A: 2107iu (42%) Vitamin C: 37mg (45%) calcium: 296mg (30%) iron: 17mg (94%)
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See how to make Korean fried chicken
(TagStoTRASSLATE) Crispy (T) Fried Chicken (T) Fried Recipe (T) Korean
