Korean Fried Chicken

Korean Fried Chicken

Korean Fried Chicken is the most popular and you can find it easily in a traditional market.
The chicken is double-fried, which makes a crisp crust on the outside and juiciness oil on the inside.
I used chicken thigh that helps to keep juicy; you can easily debone chicken or go to the local butcher shop to get boneless thighs.

The key to getting a beautiful crisp crust is that double frying also starch help get an extra crispy.


800g chicken thigh, bite-sized

1 tbsp soy sauce
2 tbsp sake
1 tbsp sugar
1/2 tbsp salt
4 cloves of garlic, minced
1/3ea lemon, juice
Black pepper

1 cup AP flour
1/2 cup corn starch
1 tbsp paprika powder
(keep 1/3 to finish)
1 cup water

1tbsp gochujang(red Chile paste)
1tbsp soy sauce
1tbsp water
1tbsp ketchup
1tbsp honey
1 tbsp vinegar
1tbsp soy sauce
1tbsp honey
1 tbsp vinegar
1tbsp water


Cut the chicken thigh into sizeable chunks.

In a small bowl combine soy sauce, sake, sugar, salt, garlic, lemon juice, and black pepper.
Cover and marinate for 30mins to 1 hour in the refrigerator.

In a bowl, mix flour, cornstarch, and paprika power and save 1/3 for dredge at the end.
Add cold water and mix until get smooth.

Add the marinated chicken to the batter and dredge with a dried mix.

Prepare a pot with oil to fry. Fry for 4-5mins (170C / 340F). Add once fried chicken thigh back into the oil for 2-3 mins. (180C/355F)(Double-frying)

In a separate pan, combine all the ingredients in medium heat until get thick.

Pour each thickened sauce over the chicken. Garnish with sesame seeds and nuts.

Bon appetite!


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