Cooking: Korean style Fried Chicken


In the last few years, there’s been a surge in the number of fried chicken restaurants around town, and notably, Korean Fried Chicken places (both independent, and chains like Nene, Chiko, Donky, bb.q Chicken, just to name a few).

I was attending a party, and decided to prepare korean fried chicken for the party.  I’d made it before, but not in years, so I did a trial run first to get re-acquainted with the recipe.  The photographs that follow represent both the trial run, and the official attempt to prepare the dish.

What distinguishes the Korean style from other variants, is the glaze.  Some korean restaurants offer six or more different glazes.  I’m doing two, garlic-soy glaze and gochujang glaze..  And this specific recipe has the added feature that it’s low in gluten.  For those that prefer a gluten-free diet, the chicken coating here has no wheat flour, only potato starch and corn starch (but there is a little gluten in the soy (wheat is often used in making soy sauce)).

Necessary equipment

  • a deep pot (need the high walls to reduce the oil spatter)
  • a candy/frying thermometer
  • a pair of baking sheets
  • paper towels


  • 750 g (1 1/2 pounds) boneless chicken
  • 1tbs sugar
  • 3 tbs soy sauce
  • 1 tbs grated ginger
  • 1 clove garlic, crushed and minced
  • 1/2 cup corn starch
  • 1/2 cup potato starch
  • 1 tsp salt
  • 1/2 tsp white pepper
  • frying oil, about 1 liter (Ideally, an oil with a high smoke point, like canola oil, or peanut oil)

gochujang glaze

  • 1 tsp minced garlic
  • 1 tbs soy sauce
  • 1 tsp gochujang
  • 1 tbs white vinegar
  • 1 tsp honey
  • 1 tsp mirin

garlic-soy glaze

  • 1 tsp minced garlic
  • 1 tbs brown sugar
  • a few thin slices of jalapeno pepper
  • 1 tbs lime juice
  • 1 tsp mirin
  • a few drops of sesame oil (optional)

I decided to debone the chicken, primarily to shorten the cooking time.  Knowing that I’d be preparing a large batch for party guests, saving some fry time seemed like a good idea.


Cut the chicken into smaller strips, and place them in a large bowl.

to the bowl of chicken,  add the sugar, soy, and white pepper,

And add minced ginger,

minced garlic

Mix together, cover and marinate for at least an hour.

Prepare a large bowl by combining the corn starch, potato starch, salt and white pepper, mix to combine, this will be the dredge for the chicken.

Prepare the garlic-soy glaze by mincing the garlic

and mincing the ginger

and frying it in a hot pan, for about 20 seconds,

then add the soy sauce, mirin, and (optional) sesame oil

add thee brown sugar.

to the first bowl, add some thinly sliced jalapeno peppers, lime juice.  Mix to combine, and set aside.

For the gochujang glaze, repeat the cooking steps above in green, but then add the gochujang paste, white vinegar, mirin, and honey.  Mix and set aside.

a take few pieces of chicken at a time, and coat them in the dredge mixture, and set the dredged chicken to one side on a large baking sheet or plate to rest, continue doing this until all the chicken is coated.

heat the oil up to about 325F

in small batches, fry the dredged chicken for about 5-6 minutes (depending on how large your chicken pieces are).

then remove the chicken from the oil, shaking off the excess oil and leave the fried chicken out to rest on some paper towels (on a baking sheet) to absorb the excess oil.

After all the chicken has been fried once, and is laying out on the paper towels, fry the chicken a second time.

Increase the temperature of the oil to about 375F.

Once at temperature, begin frying the chicken pieces a second time,  in small batches for about 1-2 minutes each

The chicken should be lightly crunchy.  Season with some salt, while the chicken is still hot.

In a restaurant, they would toss the hot fried chicken using one of the glazes above, and serve it.

I prefer to use the glazes as a dipping sauce, because I want the chicken to stay crispy.

One Comment Add yours

  1. Looks delicious

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