Korean · serves 2

Korean Fried Chicken

The double fry gives a shattering crust that survives the sauce. Worth the extra ten minutes.

50 min A proper cook Non-vegetarian

Ingredients

  • 1kg chicken wings or drumsticks
  • 1 cup cornflour
  • 1/4 cup maida
  • 1 tsp baking powder
  • 1 tbsp ginger-garlic paste
  • Sauce: 3 tbsp gochujang, 3 tbsp honey, 2 tbsp soy, 2 tbsp ketchup, 1 tbsp vinegar, 6 garlic cloves
  • Sesame seeds
  • Oil to fry

Method

  1. Marinate the chicken in ginger-garlic, salt and pepper for 20 minutes.
  2. Coat in cornflour, maida and baking powder. Shake off the excess.
  3. First fry: medium oil, 8 minutes, till pale. Rest 10 minutes out of the oil. This rest lets steam escape from the crust.
  4. Second fry: hot oil, 3 minutes, till deep golden. This is what makes it stay crisp.
  5. Sauce: simmer everything with the garlic for 4 minutes till glossy.
  6. Toss half the chicken in sauce, leave half plain. Sesame seeds. Pickled radish on the side.

Questions people ask about Korean Fried Chicken

How long does Korean Fried Chicken take?

About 50 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Korean Fried Chicken?

Second fry: hot oil, 3 minutes, till deep golden. This is what makes it stay crisp.

What can I use instead of chicken in Korean Fried Chicken?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Korean Fried Chicken ahead of time?

Not really. This one relies on being crisp, and crisp does not survive the fridge. Prepare the components ahead if you like, but cook it just before eating.

Can I make Korean Fried Chicken vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Korean Fried Chicken?

Pickled radish on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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