How To Make Korean Fried Chicken

These are the basic ingredients required to make crispy fried chicken:

Chicken Drumsticks:

The star of the dish, chicken drumsticks is the perfect cut for Korean fried chicken. They offer a good balance of meat and skin, allowing for a juicy interior and crispy exterior.

The bone helps retain moisture during cooking, resulting in tender, flavorful meat. Drumsticks are also easy to handle and eat, making them ideal for this finger-licking dish.

Vegetable Oil:

A neutral-flavored oil with a high smoke point, vegetable oil is essential for deep-frying the chicken. It allows for even cooking at high temperatures without imparting any unwanted flavors to the dish.

The oil creates that signature crispy exterior while sealing in the juices of the chicken, resulting in the perfect texture contrast.

Dry Sherry:

This fortified wine adds flavor to the marinade. Its slightly sweet and nutty flavor enhances the overall taste profile of the chicken. Dry sherry also helps to tenderize the meat, ensuring a juicy result. If unavailable, it can be substituted with white wine or rice vinegar for a similar effect.

Soy Sauce:

A staple in Asian cuisine, soy sauce brings umami and saltiness to the marinade. It not only seasons the chicken but also contributes to the beautiful golden-brown color of the finished dish. Soy sauce helps to balance the flavors and adds a savory depth that complements the other ingredients perfectly.

Spices:

A carefully curated blend of spices elevates the flavor profile of Korean fried chicken. Black pepper adds a subtle heat, while garlic and onion powders provide aromatic depth. Salt enhances all the flavors, and curry powder introduces a complex, warm spiciness.

Potato starch (or alternatives like tapioca or cornstarch) is crucial for creating the signature crispy coating that Korean fried chicken is known for.

Baking Powder:

This is a secret weapon for achieving extra crispiness. When added to the batter, baking powder creates tiny bubbles that expand during frying, resulting in a lighter, crunchier coating. It also helps the batter adhere better to the chicken, ensuring an even and crispy exterior that stays crunchy even after cooling.

Below are the steps to make mouthwatering Korean fried chicken:

Step 1: Marinate the Chicken

Begin by creating a flavorful marinade. In a spacious mixing bowl, whisk together 1 tablespoon dry sherry, ¼ teaspoon black pepper, 1.5 teaspoons regular soy sauce, 1 tablespoon minced garlic, and ½ teaspoon salt.

Submerge 8 chicken drumsticks in this aromatic mixture, ensuring each piece is thoroughly coated. While a quick 10-minute marinade will suffice, allowing the chicken to marinate overnight in the refrigerator will infuse it with even more robust flavors.

Step 2: Prepare the Batter

In a separate large bowl, craft your batter by combining 1.25 cups tapioca starch, ½ teaspoon onion powder, 1 teaspoon garlic powder, 1.5 teaspoons curry powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon baking powder.

Gradually add ½ cup plus 2 tablespoons of cold water to this dry blend, whisking continuously until you achieve a consistency that's both thick and pourable. Don't be concerned if the batter appears to be set; this is expected. A quick stir before use will restore its consistency.

Step 3: Coat the Chicken

Once your chicken has marinated to perfection, it's time for its batter bath. Transfer the drumsticks to the bowl of prepared batter. Use your hands or tongs to ensure each piece is generously and evenly coated, allowing excess batter to drip off.

Step 4: Heat the Oil

Select a large wok, deep-pan, or heavy-bottomed pot for frying. Pour in 4 cups of vegetable oil and heat it over medium flame until it reaches the ideal frying temperature of 350°F (175°C).

To test the oil's readiness without a thermometer, insert a wooden chopstick into the oil. When small bubbles form around it, you're good to go.

Step 5: Fry the Chicken

With caution, lower the battered chicken pieces into the hot oil, working in small batches of about 4 pieces to maintain the oil's temperature. Fry each batch for approximately 20 minutes, occasionally turning the pieces to ensure even cooking.

You're aiming for a golden-brown exterior and an internal temperature of 165°F (74°C) for perfectly cooked chicken.

Step 6: Drain and Serve

As each batch emerges from its oil bath, transfer the crispy golden pieces to a wire rack or paper towel-lined baking sheet. This step is crucial for draining excess oil and maintaining that coveted crunch.

Allow the chicken to cool slightly, then serve your homemade Korean fried chicken while it's still warm and at its crispy best. Enjoy this delicious fusion of flavors and textures!

• Marinate the chicken for longer if possible to enhance flavors. Aim for at least 2-4 hours, or overnight for maximum flavor infusion.
• Opt for bone-in, skin-on chicken for a juicier result.
• Fry chicken in small batches to maintain oil temperature. Overcrowding the pan can lower the oil temperature, resulting in greasy chicken.
• The batter may slightly run off the chicken in some areas - this is normal. It will create those crispy, irregular edges that make fried chicken so delicious.
• Rest the chicken on a wire rack or paper towel-lined baking tray after frying. This helps soak up excess oil, preventing the chicken from becoming soggy.
• Use a thermometer to ensure oil temperature stays around 350°F (175°C).
• Season your flour mixture well for flavorful chicken.
• For extra crispiness, double-dip your chicken in batter before frying.
• Let chicken come to room temperature before frying for even cooking.

Proper storage of leftover fried chicken is crucial for maintaining its taste and ensuring food safety. Here's how to store and reheat your leftover fried chicken effectively:

1. Refrigerator Storage:

• Store leftovers in an airtight container in the refrigerator.
• Properly stored, fried chicken will last up to 4 days in the fridge.
• Reheating Methods:

• Oven or Air Fryer: Preheat to 350°F (175°C) and heat for 5-7 minutes until the chicken is hot throughout.
• Microwave: Heat for 2-3 minutes.

2. Freezer Storage:

• Fried chicken can be frozen for up to 3 months.
• Use a freezer-friendly bag or container for storage.
• Remove as much air as possible to prevent freezer burn.
• To reheat frozen chicken thaw in the refrigerator overnight.
• Reheat using one of the following methods:

• Microwave: Quick but may affect the texture.
• Oven or Air Fryer: Preheat to 350°F (175°C) and heat until hot throughout.

Tips:

• Always ensure the chicken is heated to an internal temperature of 165°F (74°C) for food safety.
• For best results, reheat only the amount you plan to eat.
• If reheating in the microwave, place a damp paper towel over the chicken to help retain moisture.

Based on the different types of sauces and seasonings used, there are plenty of recipes for this dish. Here are some variations to try:

Garlic Soy Fried Chicken:

This variation elevates the classic recipe with an intense garlic flavor. The chicken is typically marinated in a mixture of soy sauce and minced garlic before frying, then tossed in a garlic-infused soy glaze after cooking. The result is a savory, umami-rich dish that garlic lovers will adore, with a perfect balance of crispy texture and bold flavor.

Yangnyeom Korean Fried Chicken:

A spicy-sweet favorite, Yangnyeom chicken is coated in a vibrant red sauce made from gochujang (Korean red chili paste), honey, and other seasonings.

After frying, the chicken is tossed in this sauce, creating a sticky, spicy exterior that's both fiery and slightly sweet. It's a popular choice for those who enjoy a kick of heat with their crispy chicken.

Honey Butter Fried Chicken:

This trendy variation combines the sweetness of honey with the richness of butter. After frying, the chicken is tossed in a glossy honey-butter sauce, often with a sprinkle of garlic powder or other seasonings.

The result is a uniquely sweet and savory flavor profile that has taken the Korean fried chicken scene by storm in recent years.

Korean Snow Cheese Chicken:

This indulgent version adds a layer of cheesy goodness to the crispy chicken. After frying, the chicken is dusted with a generous coating of powdered cheese (typically a mix of Parmesan and cheddar), creating a “snow-like” appearance.

The cheese adds a salty, umami flavor that compliments the juicy chicken underneath, making for a truly decadent experience.

Soy Sesame Korean Fried Chicken:

This variation emphasizes the nutty flavor of sesame alongside the depth of soy sauce. The chicken is typically marinated in a soy-based mixture, then, after frying, it's drizzled with a sauce made from soy sauce, sesame oil, and often a touch of honey or brown sugar.

Topped with toasted sesame seeds, this version offers a beautiful balance of sweet, salty, and nutty flavors.

Korean fried chicken pairs perfectly with a variety of flavorful sides and accompaniments that complement its crispy texture and bold flavors.

1. Spicy tteokbokki or instant noodles:

These are just carby, flavorful companions that go well with the crunch of the chicken. Chewy tteokbokki and comforting instant noodles intertwine with crispy fried chicken.

2. Pickled daikon radish, kimchi, coleslaw, or Korean cucumber salad:

These are tangy, crunchy accompaniments that act as refreshing foils to the richness of savory chicken. Their acidity and crunch cut through the fattiness of fried foods. They clean the palate between bites and elevate the dining experience.

3. Onion rings, french fries, fried dumplings, and deep-fried cheese sticks:

For those who can't get enough of the crispy fried stuff, this indulgent side takes it to the next level. Many textures and flavors just melt together with the chicken to bring a real comfort food festival to the table.

4. Korean scallion pancake, kimchi pancake, or braised potatoes:

These sides add weight to your meal. The savory pancakes provide a contrasting crunch, while the braised potatoes—they yield to the bite—offer comfort. These help balance the meal and meet different tastes.