Apr 5, 2010

Korean Fried Chicken

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in "The Other KFC" for our March 2010 issue.

Photo: André Baranowski

Canola oil, for frying
5 cloves garlic
1 1 1⁄2" piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 1⁄2 tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
2⁄3 cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3⁄4 lbs.)

1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl. 
2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

SERVES 2 – 4

This article was first published in Saveur in Issue #127

Subscribe now

Ratings & Reviews (15)

by galella on 2010-03-04

When I first saw the Korean Chicken recipe in the LA issue, I had to try it. I don't normally cook Asian food as my style of cooking is more Italian than anything else. The dish looked amazing but sounded even better after reading the recipe.

I went to Chinatown in NYC and found the ingredients. I bought some chicken wings and made the dish. I loved it. The flavors and texture are amazing. I served it for lunch with a mixed green salad tossed with some rice vinegar and a touch of sesame oil and paired it with a couple of cold Coronas.

I think this just opened the door for me to more Asian style cooking.

by meba55 on 2010-03-04

I made these for my family this past weekend. I must agree, the chicken wings were crispy, similar to Sesame Chicken. Crunchy exterior and perfectly moist on the inside. Cook exactly 6-8 minutes and cook in batches to keep consistency, the sauce was heavenly. Everyone was extremely quiet at the table, munching away and savoring every minute of this delectable meal. Although a Latina, my next door neighbors own the Asian store down the street, so ingredients are always available quickly.

by mcbrian on 2010-04-13

This recipe confirms my love of Korean food. I usually don't like frying things at home, because it seems like such a pain. These wings are worth it.

by fuchs foodie on 2010-04-14

Thanks for this amazing recipe. It inspired me to do a little research, and I've read that Korean fried chicken is basically an adaptation of Chinese fried chicken, which preceded the rural Southern rendition. The Korean version differs from the Chinese in one important way - Koreans add the fantastic gochujang sauce (along with honey, sesame oil, soy sauce, etc). I go into more detail on my blog: http://bit.ly/cfhIL9, but does anyone know any other info about how KFC came to be?

by fuchs foodie on 2010-04-14

My rating ...

by hazelrcs on 2010-07-02

Finally had a chance to try out this recipe and was not disappointed! I baked the wings though in the oven in high heat and they turned out well with the sauce. I'm sure deep frying it would make it even better. Maybe next time...

by DRW1 on 2010-07-13

I used chicken strips and added some lime, about 1/2 tbspoon to the sauce. Very nice. I'll make the sauce again and this time also added some dried orange peel.

by DRW1 on 2010-07-13

I used chicken strips and added some lime, about 1/2 tbspoon to the sauce. Very nice. I'll make the sauce again and this time also add some dried orange peel.

by shooper73 on 2010-07-29

I've had the pleasure of eating at Kyochon. Their wings had that spice that while your lips are burning, you can't stop eating them. I was so excited to get the LA issue with this recipe. We've made it a couple of times and have not been disappointed.

by VGIBBS on 2010-08-09

This was every bit as good as the KFC made by my Korean neighbor Jin, whose husband owns a chain of karoke bars in Korea. They recently served up a feast of fried chicken to a few dozen Canadian friends and neighbors, hoping I think to gauge if the concept of franchising this typical "bar" food in Canada would be successful.

by JLBAROWY on 2010-11-18

very good chicken. if making extra chicken for left overs, do not coat with sauce until reheated. the sauce loses flavor if reheated on chicken

by JLBAROWY on 2010-11-18

very good chicken. if making extra chicken for left overs, do not coat with sauce until reheated. the sauce loses flavor if reheated on chicken

by PATISSEUR on 2010-12-29

Delicious! This is my teenage son's new favorite dish. I didn't have gojujang in the house so I added some Sriracha, sweet chili sauce, and a bit more honey. I look forward to trying it again with the gojujang.

by lisacallens on 2011-02-07

I made a variation of this using duck wings. At $1.29 a pound you cannot beat the economy of this dish. All I have to say is that it is a good thing my husband has had a vasectomy because this dish did it for him. YEAH!!!!! FABULOUS!!!!

by lisacallens on 2011-02-07

Korean Fried Chicken 5 5 15 15