Unseen Cuisine

Korean Fried Chicken

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Korean Fried Chicken
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Korean Fried Chicken

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Recipe by Chef Riq Course: MainCuisine: AsianDifficulty: Medium
Servings

4

servings
Prep time

4

hours 
Cooking time

15

minutes
Total time

4

hours 

15

minutes

Korean fried chicken, often referred to as “KFC,” is a popular dish known for its crispy texture, flavorful coatings, and unique preparation method. The chicken is typically double-fried, which gives it an exceptionally crunchy exterior while keeping the inside juicy and tender. The frying process also helps to remove excess fat, making the skin lighter and less greasy compared to traditional fried chicken.
Often served with pickled radishes, a refreshing and tangy accompaniment that balances the richness of the chicken. It’s a beloved dish in Korea and has gained popularity worldwide, often enjoyed as a snack, appetizer, or main course, typically with a cold beer.

Ingredients

  • To make Marinade:

  • 1 lb skinless, boneless chicken thighs, quartered

  • 1/2 each onion, grated

  • 4 garlic cloves, minced

  • 1/2 tsp cayenne pepper

  • 1 tsp  salt (or seasoned salt)

  • 1/2 tsp freshly ground black pepper

  • 4 cup  oil for frying (only)

  • To make Batter:

  • 3/4 cup cornstarch

  • 1/2 cup self-rising flour

  • 1 tsp white sugar

  • 1/2 tsp ground black pepper

  • 1/4 tsp salt

  • 1 cup  very cold water, or as needed

Directions

  • Gather all ingredients.
  • Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until the chicken is coated. Cover the bowl with plastic wrap and refrigerate, for 4 hours to overnight.
  • Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
  • While oil is heating, make batter: Whisk together cornstarch, flour, sugar, pepper, and salt in a large bowl. Gradually whisk in cold water until mixture resembles smooth pancake batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.
  • Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
  • Increase oil temperature to 375 degrees F (190 degrees C).
  • Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.
  • Serve with your favorite sauce.
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