Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken pieces (wings, drumsticks, thighs), patted dry
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) rice wine or dry sherry
  • 1 tsp (5 ml) grated ginger
  • 1 tsp (5 ml) minced garlic
  • ½ tsp (2.5 ml) black pepper
  • 1 cup (120g) all-purpose flour
  • ½ cup (60g) cornstarch
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2.5 ml) salt
  • ¼ tsp (1.25 ml) garlic powder
  • ¼ tsp (1.25 ml) onion powder
  • Pinch of black pepper
  • 1 cup (240 ml) ice-cold water
  • 2 tbsp (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) grated ginger
  • ¼ cup (60 ml) gochujang (Korean chili paste)
  • ¼ cup (60 ml) honey or corn syrup
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) rice vinegar
  • 1 tbsp (15 ml) sesame oil
  • 1 tsp (5 ml) gochugaru (Korean chili flakes), optional for extra spice
  • 2 tbsp (30 ml) water
  • Vegetable oil, for frying
  • Sesame seeds, for garnish
  • Chopped scallions (green onions), for garnish

Instructions:

  1. Marinate the Chicken: Combine marinade ingredients in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (longer is better, up to 4 hours).
  2. Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, and pepper. In a separate bowl, prepare the ice-cold water.
  3. Coat the Chicken: Dip each piece of chicken in the cold water, then dredge in the flour mixture, ensuring it's fully coated. Shake off excess flour.
  4. First Fry (Low Temp): Heat oil in a deep fryer or large pot to 325°F (160°C). Fry the chicken in batches for about 8-10 minutes, until lightly golden and cooked through (internal temperature reaches 165°F/74°C). Remove from oil and place on a wire rack to cool.
  5. Prepare the Sauce: While the chicken cools, heat oil in a small saucepan over medium heat. Add garlic and ginger and sauté until fragrant (about 30 seconds). Stir in gochujang, honey, soy sauce, rice vinegar, sesame oil, gochugaru (if using), and water. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
  6. Second Fry (High Temp): Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, until golden brown and extra crispy. Remove from oil and place on a wire rack.
  7. Sauce and Garnish: Toss the fried chicken with the prepared sauce in a large bowl, ensuring each piece is well coated. Garnish with sesame seeds and chopped scallions.
  8. Serve Immediately: Serve hot and enjoy this korean fried chicken recipe!