Korean Fried Chicken
Updated January 21, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small yellow onion, coarsely grated
2 cloves garlic, minced
½ teaspoon kosher salt, plus more for coating
¼ teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons gochujang paste
3 tablespoons ketchup
¼ cup granulated sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of ½ lemon
Oil for deep frying
½ cup all-purpose flour
⅔ cup cornstarch
Nutritional analysis per serving (4 to 6 servings)
37 grams carbs; 202 milligrams cholesterol; 817 calories; 31 grams monosaturated fat; 15 grams polyunsaturated fat; 6 grams saturated fat; 54 grams fat; 2 grams fiber; 761 milligrams sodium; 45 grams protein; 11 grams sugar
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 1 ½ 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.
If the thighs are large, you’ll need to triple the cook time. I cannot believe 5-7 is enough for anyone. The chicken came out raw when I not only followed the recipe but even added 5 min extra in the air fryer. It looked perfect but inside uncooked. The sauce is lovely as others noted.
Use tapioca flour in place of all-purpose flour. check guochucg to make sure it's GF.
can a deep fryer be used?