Korean Fried Chicken
on Sep 12, 2015, Updated Jul 28, 2020
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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. If you like Asian recipes, you have to try this one!
About this
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.
©Platter Talk
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.
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
Other delicious chicken recipes
Korean Fried Chicken
Ingredients
- 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.
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, yum! That looks and sounds so good! It is so crispy and inviting!
so many of my favorite ingredients in one recipe!
The flavours you have got going on in this dish are all of the things that rock my world and boy does that chicken look great! Excellent recipe!
That is a perfect fried chicken. Look at that crust !! And orange zest ? I’m in !!
Wow, this looks crispy and delicious! I love the addition of the orange zest and gorgonzola as a compliment to the Asian chili paste. Finger lickin’ good!
This recipe looks great! Our family loves chicken and I can’t wait to try this for them.
The chicken looks really good – I think the addition of the orange zest is brilliant!
Nothing beats good fried chicken. Love your Korean twist to it!
Looks delicious! I love the addition of orange zest.
I love fried chicken and I’m pretty sure by the looks of it, I’d love this recipe, too!