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May 1, 2007 04:06 PM

Korean-Style Fried Chicken Recipe

I've read the reviews for various places serving this and I'm dying to try it, but I don't live near any of those places. :(

So, I'd love to attempt to make it at home. Apparently, a key technique is the double frying method. The 1st fry cooks the meat while rendering the excess fat from the skin, while the 2nd frying assures a crispy, crunchy exterior.

What I'd really like to find out is 1) what seasonings go onto the chicken before frying and 2) the sauce ingredients. From what I've read I know there are a number of choices typically offered for sauce, but I would be most interested in a soy-garlic sauce (I'm guessing the soy-garlic sauce has more than soy sauce and garlic???) and a hot/spicy sauce - which seem to be the most popular when people order this - at least from what I've read.

Anyone familiar with those sauces or Korean food that could offer some advice?

P.S. I did come across a recipe for "Alice's Wings" and as good as that recipe sounds, the end result doesn't look the same.

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  1. There are actually quite a few different ways to do "Korean" fried chicken.

    Here is a recipe for a soy and garlic battered chicken

    Wings and drumettes and prepared in a similar manner as the recipe above, omitting the marinade and batter. The wings are washed thoroughly then lightly coated in corn or potato starch, or sweet rice flour, then deep fryed in either pure vegetable oil or a soy/sesame blended oil until a golden brown.
    The wings are then removed from the cooking oil and allowed to drain.
    The chicken is then put into a wok or similar stir fry pan and stir fried with the type of sauce you want to use until all liquid is gone.

    2 Replies
    1. re: hannaone

      Thanks for the above recipe. I basically used the recipe above as a guide for the batter and sauce, it was really good. I rarely follow recipes exactly - so I tweaked it (less curry, real ginger, less vinegar, cornstarch in lieu of potato starch, etc.). I skipped marinating & the veggies all together and used wings & drummettes. It was darn good. I've never cooked with a batter so thin and now I know it's one of the "secret" techniques used in fried asian dishes.

      Now, I'd like to try it with a hot/spicy sauce. Anyone? I don't need an exact recipe...just some guidance for someone who knows what it's supposed to taste like????

      1. re: Workalot

        If you have access to a Korean market you can get a small tub or jar of gochujang (Korean red pepper paste). The most widespread brands are Wang and Assi and both are pretty good. Use the same basic recipe for the sauce, increasing the ginger and garlic, and decreasing the sugar and soy sauce. Leave out the vinegar and lemon and replace them with about 3 or 4 Tbs of blended Nashi pear. Start with 1 Tbs of the gochujang and increase according to your taste. Add a little black pepper and finely chopped spring onion to the sauce.
        Most Korean recipes are "by taste" instead of by measure so you need to play with it until it tastes right to you.

    2. For the sauce, my guess would be a mixture of garlic, soy sauce, sugar (or korean corn syrup - mool yut), and a little sesame oil. For a bit of heat, you could add korean red pepper paste (gochujang) or dried red pepper. I usually do almost equal parts soy sauce to sugar.

      4 Replies
      1. re: MeowMixx

        It seems to me that this dish cries out to be served with lots of Kimchee!

        1. re: oakjoan

          You're right, kimchi and other banchan are needed.

          1. re: hannaone

            In my extremely smug, but totally correct, view....kimchee is needed on almost everything! It is one of the great additions to world cuisine. Cabbage kimchee is the best, but others are way up there as well.

            1. re: oakjoan


              With this dish, I personally think that oi or cucumber kimchi works best.
              Serve the chicken with a bowl of "sticky" rice, oi kimchi, seasoned spinach, and a bottle of soju.