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Korean Fried Chicken Recipe

This recipe provides instructions for making Korean fried chicken. It calls for marinating chicken pieces in a mixture of garlic, ginger, salt, pepper and alcohol. The chicken is then battered using a mixture of tempura powder, starches and sugars before being double fried. It recommends serving the fried chicken with three sauces: a mustard sauce, a red sauce from another recipe, and a salt and pepper mixture. The full recipe serves 4 people and takes preparation and cooking time.

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adnanraisahmed
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564 views2 pages

Korean Fried Chicken Recipe

This recipe provides instructions for making Korean fried chicken. It calls for marinating chicken pieces in a mixture of garlic, ginger, salt, pepper and alcohol. The chicken is then battered using a mixture of tempura powder, starches and sugars before being double fried. It recommends serving the fried chicken with three sauces: a mustard sauce, a red sauce from another recipe, and a salt and pepper mixture. The full recipe serves 4 people and takes preparation and cooking time.

Uploaded by

adnanraisahmed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Seonkyoung Longest

HOME ABOUT SEONKYOUNG RECIPE VIDEOS LIFE IN KOREA

Author: Seonkyoung Longest


Serves: 4

Ingredients
For the Marinate Chicken
3 lb whole chicken, cut into 25 to 30 pieces
8 to 10 cloves garlic
1 oz ginger
1 Tbsp salt
½ Tbsp black pepper
¼ cup soju, white wine, non flavored vodka or milk
For the Batter
1 cup tempura powder
½ tsp garlic powder
½ tsp onion powder
¼ tsp curry powder
2 Tbsp cornstarch
2 tsp sugar
¼ to ⅓ cup cold water
For the Mustard Sauce
1½ Tbsp light soy sauce
1½ Tbsp rice vinegar or lemon juice
1½ Tbsp Asian mustard
2 Tbsp water
For the Red Sauce, Please Check Korean Street Fried Chicken Recipe

Frying oil

Instructions
Seonkyoung Longest
HOME ABOUT SEONKYOUNG RECIPE VIDEOS LIFE IN KOREA

2. You can make the sauce ahead, while waiting the chicken is marinating.
Add all the ingredients for the mustard sauce in a mason jar and shake it until well combined. For the traditional Korean
fried chicken red sauce, Please Check Korean Street Fried Chicken Recipe. You can also serve Korean Fried Chicken
with salt & pepper mixture.
3. Heat frying oil 375°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
4. Whisk tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large mixing bowl. Take
the chicken out from the marinate, add into the dry ingredients mixture and toss evenly.
5. Slowly add water and mix. Start form ¼ cup and add 1 Tbsp per time as needed. We want the batter to be more thicker
consistency than pancake batter.
6. Add the chicken pieces one by one into the hot oil carefully and fry for 6 to 7 minutes or until lightly golden brown and
¾ to “almost” fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on
a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
7. When all the chickens are fried, increase oil temperature to 400°F for double frying.
Carefully drop all the chicken and fry for 2 to 3 minutes or until golden brown and fully cooked. Remove form the oil
and place on the cooling rack or paper towel lined baking sheet.
8. Serve immediately with mustard sauce, red sauce and salt & pepper mixture! If you’d like to, go ahead and toss the fried
chicken with the red sauce! Enjoy!

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