Recipe Korean Fried Chicken
Recipe Korean Fried Chicken

Korean fried chicken (KFC), usually called chikin in Korea or “chicken” in English, alludes to an assortment of fried chicken dishes from South Korea, including the essential huraideu-chikin (후라이드 치킨, from the English “fried chicken”) and hot yangnyeom-chikin (양념 치킨, “prepared chicken”). In South Korea, fried chicken is devoured as a feast, a hors d’oeuvre, anju (nourishment that is served and eaten with beverages), or as an after-dinner nibble.

Korean fried chicken contrasts from normal American fried chicken since it is fried twice; the skin is in this way crunchier and less oily. Besides, Korean-style chicken isn’t portrayed by the bluffs and dried up stubs related with American fried chicken; it was depicted by Julia Moskin of The New York Times as a “dainty, crackly and practically straightforward outside layer”. The chicken is generally prepared with flavors, sugar, and salt, preceding and in the wake of being fried. Korean fried chicken cafés regularly utilize little or medium-sized chickens; these more youthful chickens bring about progressively delicate meat. Subsequent to fricasseeing, the chicken is normally hand-painted with sauce utilizing a brush so as to equitably coat the chicken with a slender layer. Cured radishes, brew, and soju are frequently presented with Korean fried chicken.


  • Blend chicken with seasonings and spread in starch.
  • Fry in hot oil for 7 to 8 minutes.
  • Shake off, let sit, at that point fry for another 12 to 15 minutes.
  • Coat in flavoring sauce.
  • Sprinkle sesame seeds over top and serve right away.


  • 3½ pounds chicken wings (about 1.6 kg), washed and depleted
  • ½ teaspoon salt
  • ½ teaspoon ground dark pepper
  • 1 teaspoon minced ginger
  • 2/3 cup potato starch or corn starch
  • ⅓ cup peanuts (discretionary)
  • 4 cloves garlic, minced
  • 3 to 4 huge dried red stew peppers, seeded, cut transversely into ⅓ inch pieces (discretionary)
  • ¼ cup soy sauce
  • ½ cup rice syrup or corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon mustard (discretionary)
  • 1 tablespoon dark colored sugar
  • 1 tablespoon sesame seeds
  • Grapeseed oil (or vegetable oil, shelled nut oil)


  1. Remove the tip of each wing and slash the wing fifty-fifty. After this is done you ought to have around 3 pounds of chicken, with 24 to 26 pieces.
  2. Put the chicken in a bowl and blend with salt, ginger, and ground dark pepper by hand.
  3. Put 2/3 cup potato starch in a bowl and dunk each wing in the powder to coat it, individually. Crush each wing to press the covering to it firmly.

Make the sweet, hot, and sticky sauce:

  1. Warmth a huge non-stick skillet or wok over medium high warmth. Include 2 tablespoons cooking oil, minced garlic, and the dried red bean stew pepper.
  2. Blend with a wooden spoon until fragrant for around 30 seconds.
  3. Include soy sauce, rice syrup, vinegar, and mustard sauce (discretionary). Mix with a wooden spoon and let it bubble for a couple of minutes.
  4. Include the dark colored sugar and keep blending. Expel from the warmth. Put in a safe spot.

Fry the chicken:

  1. Put 4 cups of cooking oil in a skillet or pot and warmth it up for 7 to 8 minutes over high warmth.
  2. Check whether the oil’s prepared by dunking a test wing into it. In the event that the oil bubbles, it’s hot enough to begin fricasseeing. Slide the covered wings individually into the hot oil and cook for around 12 to 13 minutes, turning over a couple of times with tongs.
  3. Remove the wings from the oil and shake them off in a strainer. Mood killer the warmth, and let the wings sit for a couple of minutes.
  4. Warm the oil and fry the wings again for another 12 to 15 minutes until they all look brilliant darker and feel super crunchy through the tongs. In the event that your skillet or pot isn’t enormous enough to broil all the chicken without a moment’s delay, isolate it into clumps as I do in the video. On the off chance that you utilize a bigger broiling pot to cook them at the same time, you’ll need to utilize additionally cooking oil.

Coat the fried chicken with the sauce:

  1. At the point when the chicken is done, warm the sauce until it bubbles.
  2. Include the hot chicken and blend well with a wooden spoon to coat.
  3. Expel from the warmth and move the covered chicken to an enormous platter. Sprinkle some sesame seeds over top and serve right away. This chicken won’t lose its crunchiness, even by the following day.