Korean Fried Chicken – Panlasang Pinoy

Korean fried chicken is a popular dish known for its crispy texture and flavorful coating. This recipe includes a sweet and spicy gochujang-based sauce that complements the crispy chicken perfectly. Its satisfying crunch has made it a favorite both in Korea and around the world.

Korean Fried Chicken is an easy and straightforward dish to prepare. The double frying technique is a key step that provides extra crunch to the chicken. A thin and light coating helps the chicken remain crispy. This type of coating creates a delicate crunch that pairs well with our flavorful sauce or glaze without becoming soggy.

You can enjoy this as either a snack or a meal, accompanied by pickled radish and beer.

How to Cook Korean Fried Chicken

1. Marinate the Chicken Wings – In a large bowl, mix together your chicken wings with 1 teaspoon of minced ginger and 8 grams of Maggi Magic Sarap seasoning. Marinate for 15 minutes so the chicken absorbs the flavors, ensuring each piece is well-seasoned before cooking.
2. Prepare the Gochujang Sauce – Heat 1 1/2 tablespoons of cooking oil in a saucepan. Sauté 1 tablespoon of minced onion, 2 teaspoons of minced garlic, and 1 teaspoon of minced ginger for about 30 to 40 seconds until they release their aroma. Add 1/4 cup of mirin and 1 tablespoon of soy sauce, letting it boil briefly. Then, mix in 2 1/2 tablespoons of honey, 2 tablespoons of gochujang, 2 tablespoons of hot sauce, and 1 teaspoon of sesame oil. Stir and simmer the sauce until it thickens to a glaze-like consistency. Set it aside for later use.
3. Heat the Oil for Deep Frying – Pour 3 1/2 cups of canola oil into a deep pan or wok and heat it to the right temperature. This guarantees that the chicken fries evenly and comes out crispy.
4. Coat the Chicken Wings with Batter – In a separate bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1/2 teaspoon of garlic powder, and 3/4 cup of water. Stir until smooth. Dip each marinated chicken wing into the batter, and make sure to let the excess drip off to prevent it from being too thick.
5. Double-Fry for Extra Crispiness – Fry the battered chicken wings in batches for 5 to 7 minutes. Remove them from the pan and let them rest for 10 minutes. Then, return the wings to the hot oil and fry for another 5 to 6 minutes until golden brown. This double-frying step locks in the crunch. Once done, brush each wing generously with the prepared gochujang sauce, arrange them on a plate, and serve. Enjoy this flavorful Korean Fried Chicken!

Gochujang Sauce for Korean Fried Chicken

Gochujang is a traditional Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. These ingredients come together through fermentation, which gives gochujang its unique mix of heat, sweetness, and umami. It has a thick, sticky texture and a deep red color. This ingredient is a staple in Korean cooking and can be found in many recipes, from soups to stir-fries, just like in this Kimchi Fried Rice recipe.

In this Korean Fried Chicken recipe, gochujang sauce plays an important role by blending perfectly with some ingredients like sesame oil, honey, and hot sauce. The result is crispy fried chicken with a rich glaze that delivers a burst of flavors in every bite. You get the sweetness, umami, and spiciness all working together, making the chicken stand out.

How Double Frying Creates Extra Crunch in Fried Chicken

During the initial fry, the outer layer begins to cook and harden. However, moisture from the inside still escapes as heat penetrates. This reduces the crispiness of the outer part of the chicken. Letting the chicken rest draws the moisture back, and frying it again using a higher temp seals the moisture inside while making the surface even crispier.

The second fry then drives out this moisture entirely while further browning the outer layer, creating a crunchier texture. This method is why many fried foods, like this Korean Fried Chicken, achieve that perfect crispy exterior while staying juicy inside.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Korean Fried Chicken

Fried chicken recipe with a batter and sauce to coat, then double-fried.

Prep: 40 minutes minutes

Cook: 25 minutes minutes

Total: 1 hour hour 5 minutes minutes

Instructions

• Combine chicken wings, 1 teaspoon minced ginger, and 8 grams of Maggi Magic Sarap in a large bowl. Mix well. Let it stay for 15 minutes.

  3 lbs. chicken wings, 1 teaspoon ginger, 8 grams Maggi Magic Sarap

• Meanwhile, make the sauce by heating 1 1/2 tablespoons of cooking oil in a saucepan. Saute the onion, ginger, and garlic for 30 to 40 seconds. Add mirin, and soy sauce. Let boil and then add the honey, gochujang, hot sauce, and sesame oil. Stir and continue simmering until the mixture thickens. Set aside.

  3 1/2 cups canola oil, 1 tablespoons onion, 2 teaspoon garlic, 1 teaspoon ginger, 2 1/2 tablespoons honey, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1/4 cup mirin, 2 tablespoons hot sauce, 2 tablespoons gochujang, 1 1/2 tablespoons cooking oil

• Heat 3 1/2 cups of canola oil in a deep pan or wok.

  3 1/2 cups canola oil

• Combine all the batter ingredients in a large bowl. Stir until well blended.

  1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup water, 1/2 teaspoon garlic powder

• Dip the chicken wings into the batter. Note: let the excess batter drip.

• Fry the chicken wings by batch for 5 to 7 minutes. Remove from the pan and let it rest for 10 minutes.

• Put the fried chicken wings back into the pan. Deep fry for 5 to 6 minutes of until the color turns golden brown. Remove from the pan and let it cool down.

• Brush each piece of chicken wing with sauce.

• Arrange on a serving plate. Serve. Share and enjoy!

Notes

These ingredients are commonly used in Korea and can significantly transform the flavor of the sauce, so it is important to include them.

• Mirin – Its natural sugars contribute to the caramelization and glaze, giving the sauce a rich, glossy finish. 
• Gochujang – Its spiciness enhances the taste of the chicken. It also helps create a signature glaze that clings to the crispy chicken, giving it a glossy, flavorful coating.

I want you to follow the recipe to create the same taste, but if you do not have these two ingredients, here are some alternatives you can try. Just remember, the overall taste will be different, but it will still be flavorful.

• Alternative for mirin – You can use sake or dry sherry and add a bit of sugar.
• Alternative for gochujang – Mix red chili paste with a touch of miso paste, sugar, and a splash of soy sauce to mimic its spicy, sweet, and umami flavor profile.

While these substitutes may not be identical, they can still add depth and balance to your dish.
 

Nutrition Information

Calories: 10838kcal (542%) Carbohydrates: 161g (54%) Protein: 260g (520%) Fat: 1027g (1580%) Saturated Fat: 121g (605%) Polyunsaturated Fat: 274g Monounsaturated Fat: 598g Trans Fat: 6g Cholesterol: 1048mg (349%) Sodium: 3745mg (156%) Potassium: 2687mg (77%) Fiber: 3g (12%) Sugar: 61g (68%) Vitamin A: 2107IU (42%) Vitamin C: 37mg (45%) Calcium: 296mg (30%) Iron: 17mg (94%)

© copyright: Vanjo Merano

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