Korean Fried Chicken

This is so supremely crispy and delicious I thoroughly recommend it. Realistically you could use any fried chicken recipe – only the sauces I had with this made it specifically Korean. I do recommend this as a fried chicken recipe though – it’s magnificent. Make sure to prep your chicken in advance – leave a couple of hours for brining it before cooking.


  • 8 chicken pieces – I used thighs and drumsticks, skinned
  • 100g caster sugar
  • 75g sea salt
  • 200ml hot water
  • 1litre cold water


  • 2 tablespoons plain flour
  • 1 tablespoon cornflour
  • 1 tsp baking powder
  • 1 tsp salt


  • 125g plain flour
  • 25g cornflour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 100 ml vodka


Firstly brine your chicken – mix together the salt and sugar and dissolve in hot water, then stir in the cold water. Submerge the chicken and cover, set aside for 2 hours.

Once the chicken has brined, drain it and rinse well, then pat dry. Make the first coating by whisking the 2tblspoons flour, 1tblspoons cornflour, 1tsp baking powder and 1tsp salt. Coat the chicken and tap off the excess.

Whisk together the remaining ingredients to make the batter – it should be the consistency of cream.

Heat up oil to deep fry the chicken. I don’t have a deep fat fryer so I use a big deep pot to avoid splashes, and a thermometer to judge the temperature. I’d recommend a similar set up if you don’t have a frier. Use oil with a low smoking point such as vegetable oil, and while you ideally want it deep enough to cover your food, it shouldn’t go any higher than halfway up the pan for safety (it gives me the actual fear so I use a tall soup pot for it).

Heat your oil to 160C. Dip each bit of chicken in the batter as you add it, and fry in batches if necessary. Fry for 8-10 mins, until cooked but still pale in colour. Drain on kitchen roll.

Turn the heat up to 190C and fry each piece again, for 2-5 mins until the colour has darkened up. Drain well.

Serve with Korean BBQ sauce and this chilli sauce:


  • 2 tablespoons Gochujang chilli paste
  • 1 tsp rice wine vinegar
  • 1 tablespoon honey
  • A couple of drops of sesame oil

Whisk ingredients together to form a smooth sauce, adding a little water if it’s too thick.




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