Korean Style Fried Chicken is made with spicy chile paste, blended with ginger, garlic, honey, and a also just few other flavors. It is known for is crackly exterior, brought about by double-frying, thus it’s like no fried chicken you’ve ever tasted.
This process makes for a chicken that will stay crunchy for hours on the outside while remaining tender and juicy on the inside.
Korean Style Fried Chicken
Generally speaking, this was our first time making a chicken wing recipe of any type. It was fun and delicious and moreover it won’t be our last recipe featuring wings! We’ve fried chicken before, most notably our Oven-Fried Buttermilk Chicken.
Can I make yet another observation? They are both mouthwatering and unique, in their own right. This Korean Style Fried Chicken is full of Asian zing and as a matter of fact, you won’t believe you made this in your own kitchen.
The most amazing thing to me was being able to easily put together something this exotic tasting as well as doing it in my own kitchen. As a result of making this Korean Style Fried Chicken, I want to learn some more recipes that use ingredients such Asian chile paste and sesame oil, both lending dominant flavor tones to this dish.
Some of our most popular recipes come from some of the cooking magazines to which we subscribe and once again the base of this Korean Style Fried Chicken recipe comes from Saveur.
As usual, I added a few tweaks: A little fresh lime juice, some orange zest, some toasted sesame seeds, and finally a little crumbled Gorgonzola on the side. It’s easy to make and something truly different and overall wonderful.
Make This Korean Style Fried Chicken Today
Although I couldn’t find the gojujang (Korean chile paste,) it was pretty easy to locate some Asian chile paste and thus that’s what I used. Undoubtedly the different varieties of chile paste will each give their own respective nuances to this Korean Style Fried Chicken. There’s a new “KFC” in town and as shown above, I think you’re going to love it! -Dan
Korean Fried Chicken
- Canola oil for frying
- 5 cloves garlic
- 1 1½" piece peeled ginger
- 3 tbsp. soy sauce
- 3 tbsp. gojujang Korean chile paste
- 1½ tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- juice from 1 fresh lime
- 1 tbsp. honey
- 2/3 cup flour
- 1 tbsp. cornstarch
- Fresh orange zest as garnish optional
- Crumbled Gorgonzola cheese as garnish optional
- 16 chicken wings about 1¾ lbs.
- Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, lime juice and honey; puree. Put sauce into a bowl.
- Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6-8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6-8 minutes more. Drain again and then toss chicken in sauce.
- Garnish with optional orange zest and finally Gorgonzola cheese, if desired.