Wednesday 24 February 2021

Korean Fried Chicken

I was surprised to see how popular fried chicken was in South Korea but the way they prepare it makes it 100% a South Korean speciality.  The star of this show is the sticky, sweet and spicy sauce that is unlike any other sauce that you have tasted.  I make the sauce quite regularly even if it is not for fried chicken!  Dip your chips in it or whack it into a stir fry; it is possibly my favourite sauce. 


The Main

1 KG Chicken Thighs with bone (chicken wings or thigh fillets work too)

2 tbsp Rice Wine

1 tbsp dark soy sauce

1 tbsp Ginger paste

1 tsp salt

0.5 tsp pepper

1 cup corn/potato flour

Plenty of oil for deep frying

1 tbsp Toasted sesame seeds

2 chopped Spring onions

The Sauce

¼ cup Ketchup

¼ cup Honey

¼ cup Brown sugar

2 tbsp GoChuJang Chilli Paste (from your local Oriental Supermarket - No Substitutions!!)

2 tbsp dark Soy Sauce

2 tbsp garlic paste

1 tbsp Sesame Oil


The Sauce can be made ahead of time.  Simple as putting it all into a saucepan and bringing to a simmer for 10 minutes.  GoChuJang is a special Korean fermented chilli paste and is what gives the very unique flavour.  Your lock Oriental Supermarket will definitely have it as it is such a key ingredient in South Korean cuisine. 

Slice thighs in to two pieces close to the bone so you have boneless and bone pieces.

Marinade chicken pieces in the rice wine, ginger paste, salt and pepper for an hour and then dredge the chicken pieces in corn flour.  Keep the skins on!

Separate the bone and boneless pieces as they will cook at different times.  Fry the bone chicken for around 5 minutes and set aside.  Fry the boneless pieces for around 3-4 minutes.  Make sure not to overcrowd the pan.

The chicken may look a little anaemic still but don't worry.  It will go in for a second fry! Put the bone chicken back in the oil and fry until nicely golden and crispy.  This usually takes about 3-4 minutes.  Place the fried chicken on kitchen roll whilst you finish frying the rest of the chicken.

Warm the sauce up and once all the chicken is fried place it in a large bowl and pour over the sauce.  Toss the chicken in the sauce, sprinkle with the toasted sesame seeds and chopped spring onion and serve immediately.

For a vegan (and much healthier) alternative, roast a load of cauliflower florets until a little charred and crisp and stir fry it into the sauce (picture below)!  

1 comment:

  1. I’m half Korean and Korean food is still my go to for comfort and celebration healthy food. That being said I’ve never had Korean fried chicken. My mom helped me recreate many of the recipes of my childhood. This makes me really want to try it.