Korean Fried Chicken
Updated Jan. 21, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small yellow onion, coarsely grated
- 2cloves garlic, minced
- ½teaspoon kosher salt, plus more for coating
- ¼teaspoon black pepper, plus more for coating
- 8 to 10boneless, skinless chicken thighs, quartered, or 24 wings
- 3tablespoons gochujang paste
- 3tablespoons ketchup
- ¼cup granulated sugar
- 2tablespoons toasted sesame seeds, more for garnish
- Juice of ½ lemon
- Oil for deep frying
- ½cup all-purpose flour
- ⅔cup cornstarch
Nutritional analysis per serving (6 servings)
817 calories; 54 grams fat; 6 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 15 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 45 grams protein; 761 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
- Step 2
In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
- Step 3
Pour oil into a large heavy pot to a depth of 1½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
- Step 4
Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
- Step 5
For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush all pieces thickly with chili sauce. Serve hot, sprinkled with sesame seeds.
Private Notes
Comments
Excellent Korean Fried Chicken recipe and I’m Korean-American. My only suggestion is in the chili sauce, It was a little too sweet and a little too ‘ketchupy.’ I also suggest using the sauce for dipping rather brushing it on. The chicken will stays crispier. I suggest: 1/4 cup gochuchung 2 Tbs ketchup 1 Tbs sugar 2 Tbs sesame seed juice of 1/2 of a lemon
Delicious as the other reviewers have noted. The sauce on its own is a simple revelation. In lieu of grating the onions, which is pure misery, I cut it into smaller pieces and then tossed it and the garlic/salt/pepper in the food processor and pulsed/scraped down for about 1 minute until it was a fine moist consistency. Definitely a make again.
I've cooked a lot of different Korean Fried Chicken recipes over the last couple years, and I was surprised this one didn't double-fry the chicken. You gotta do that to get the crispiest coating. And the sauce would benefit from like 4-6 cloves of fresh minced garlic.
can a deep fryer be used?
I've riffed on this great recipe several times, and used pork loins or beef with success! My rendition (per pound of meat) is to use 2 tsp onion powder and 1 tsp garlic powder, 3 Tablespoons lo-sodium soy sauce, and 1/2 tsp pepper in the marinade. Omit all other calls for salt. Soy sauce replaces moisture of fresh onion and has the effect of brining the meat. If using the pork loin (which is very lean), also add 1/2 tsp baking soda to the soy sauce to retain moisture and keep tender.
this was great! I didn't have to drive my kids anywhere so I actually had time to make it on a weeknight! I added a little sesame oil and soy sauce to the sauce which was a good idea. The chicken fried up so crispy and stayed crispy after being sauced. a big hit all around!