Korean fried chicken

Korean fried chicken


K is for Korean


Quantity Ingredient
150g plain flour
150g cornflour
1 tablespoon salt
1 tablespoon freshly ground black pepper
5cm ginger, grated
2 garlic cloves, grated
2kg free-range chicken thighs and drumsticks
2 litres sunflower oil, to deep-fry
65g gochujang
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white vinegar
2.5cm ginger, grated
1 garlic clove, grated
1 teaspoon gochugaru


  1. In a large roasting tin, mix together the flours, salt, black pepper, ginger and garlic. Tip in the chicken thighs and drumsticks, coat well in the flour mixture, and set aside for 20 minutes.
  2. Pour the oil into your largest, deepest pan, making sure to fill it no more than half full. Place on a low heat, and heat gently until it reaches 160°C.
  3. Make the sauce by combining the gochujang, brown sugar, soy sauce, sesame oil, white vinegar, ginger, garlic and gochugaru in a small saucepan over a low heat. Stir frequently until the mixture comes to the boil, then simmer for 2 minutes until glossy and sticky. Turn off the heat.
  4. Once the oil has reached 160°C, carefully lower in five or six pieces of chicken, shaking off the excess flour first, and deep-fry for 12 minutes. Remove carefully with tongs and transfer to a wire rack, then repeat until all the chicken is cooked. (This will take three batches of cooking – do not overcrowd the pan or you’ll run the risk of the oil boiling over.) For the second round of frying, heat the oil to 180°C. Carefully lower in five or six pieces of chicken at a time, and fry for a further 10 minutes per batch, transferring the cooked chicken onto a baking (sheet) tray lined with kitchen paper as you go. To keep the chicken hot, pop the baking (sheet) tray into an oven preheated to 100°C as you go. Continue until all the chicken has been fried twice.
  5. When all the chicken is cooked, reheat the sauce, and pour it into a large bowl. Toss the fried chicken pieces in the sauce and serve immediately.
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