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Simple Korean Fried Chicken Recipe
Korean Fried Chicken is has become so popular that restaurants, like the franchise Bonchon, have popped up all over the country featuring KFC (Korean Fried Chicken) as their signature dish. Even fast food restaurants like Shake Shack have jumped on the trend by adding their version to their menu. Interesting side note, Shake Shack’s KFC has caused some controversy in the news. I find it just means Korean Fried Chicken in itself has gained fame.
There are so many versions of Korean Fried Chicken that finding a recipe that is delicious but fairly easy can be daunting. We wanted to create a recipe that was a go to for busy families, something you can make for a last minute dinner or to satisfy a KFC craving in a pinch. Our Simple Korean Fried Chicken recipe uses pantry staples so that you can make this for dinner without having to go out and buy a load of groceries you’ll hardly every use.
Simple Ingredients
Our Simple Korean Fried Chicken recipe uses 2.5-3 lbs of boneless skinless chicken which makes enough for 6 servings.
Chop chicken into 2 inch pieces. Combine minced garlic and the chicken in a bowl. Mix well, cover and set aside.
Sauce
Make the sauce in a bowl that is large enough to toss the fried chicken in. Combine gochujang, seasoned rice vinegar, soy sauce, dark brown sugar. Mix well. Set aside.
Gochujang is a spicy and salty Korean fermented red pepper paste. It is a staple item in our home because it is used in a variety of Korean recipes. You can find gochujang at your local Asian Market or online below.
We do get asked regularly about the type vinegar we use. We use Marukan Seasoned Rice Vinegar, it is sweet and tangy. And we use it in a variety of recipes like, Korean Pickled Radish and Easy Chicken Adobo. It is our pantry staple. You should be able to find it at any grocery store that has an Asian food isle. Or you can buy it online below.
Frying
Choose a pan that is deep enough to hold enough oil to deep fry your chicken. Heat the oil to medium/high heat.
Once your oil is hot (375 degrees), take your chicken pieces and coat in the following order. 1st coat in flour, 2nd egg bath, 3rd coat in tapioca starch. I like to use gloves and maintain a dry hand and wet hand through this process to make it a little less messy.
Carefully drop the chicken into the oil and fry.
Once your chicken is fully cooked and batter is golden brown, drain the chicken and place into the sauce bowl and toss to coat.
Toss
Top with garnishing
Top with chopped green onions and toasted sesame seeds. Korean Fried Chicken is best served with Korean pickled radish (daikon).
Click >> here << to get our Korean Pickled Radish (Daikon) Recipe.
Enjoy!
Simple Korean Fried Chicken
Ingredients
- 2½-3 lbs boneless skinless chicken thighs chopped into 2 inch pieces
- 6 cloves garlic minced
- 1 cup tapioca starch
- 1 cup all purpose flour
- 3 eggs scrambled
- oil enough to deep fry
- ¼ cup green onions chopped for garnish
- 1 tsp toasted sesame seeds garnish
Korean Fried Chicken Sauce
- ½ cup gochujang (Korean pepper paste)
- 8 Tbsp seasoned rice vinegar
- ⅔ cup dark brown sugar
- 4 Tbsp soy sauce
Instructions
- Combine chicken and garlic and mix well and cover, and set aside.
- In a bowl, combine gochujang, seasoned rice vinegar, dark brown sugar and soy sauce. Mix well.
- In a deep pan fill with oil high enough to deep fry. Heat oil to Medium/High heat.
- 1st, coat chicken in flour. 2nd, place in egg bath.3rd, coat in tapioca starch.
- Place coated chicken pieces into hot oil and fry until batter is chicken is fully cooked and the batter is golden brown
- Drain the fully cooked fried chicken and place the pieces into the bowl of Korean Fried Chicken sauce and toss to coat.
- Top with green onions and toasted sesame seeds and serve with Korean pickled daikon (Korean Radish).
Notes
Yummy
This Korean fried chicken is so good especially when you’re using authentic Asian ingredients because it’s more flavorful and much tasty than any other sauce. I bought my Gochujang, rice vinegar, and soy sauce at Karman Foods because they are much reliable than anybody else Asian Market that I tried, Also, I used less-sodium soy sauce for a much healthier side.