Korean Fried Chicken
Korean fried chicken, usually called Chikin in Korea (that’s actually how I say chicken irl to annoy the other half), refers to a variety of fried chicken dishes — including Huraideu-Chicken (fried chicken), Dakgangjeong (soy garlic fried chicken), and the more recently popular Yangnyeom Chicken (sweet and spicy fried chicken). There are actually more variations of Korean Fried Chicken but I digress.
The recipe I will share with you today takes the sweet and sticky flavors from Dakgangjeong and combines it with the spicy seasonings of Yangnyeom Chicken. Just so you all know, I’ve been making these Korean fried chicken wings since my early 20s (I’m in my early 30s if anyone wants to be nosy). Just humble-bragging that I may or may not have perfected this dish. You can read more about it under the “Food Memoir” section in this page.
Origin Story
The recipe for frying chicken was already a form of cooking in the 15th century, so it is presumed that it has been cooked since the Goryeo Dynasty. Fried chicken was cooked and served with a special seasoning made of vinegar and soy sauce under the name of "Pogye" in early Joseon dynasty. But the version we know today, many scholars claim that the U.S. military presence after the Korean War introduced deep-fried chicken to the Korean palate.
In the 1960s and 70s, Western-style rotisserie chicken restaurants became popular in urban areas. Sometime in the 1980s, Korean-style fried chicken dipped in a sweet and spicy sauce made with gochujang was delivered to virtually every household in modern apartment complexes. This is around the same time American franchises KFC and Popeye’s were being introduced and designed for a dining-in experience in the South Korean market. The 1997 Asian financial crisis also contributed to the craze, as many laid-off workers opened fried chicken restaurants to earn a living.
And the obsession with Korean fried chicken continues to grow globally. According to a report in Korea Economy Daily, as of February 2019, there were approximately 87,000 fried chicken restaurants in South Korea; to put this into perspective, McDonald’s has about 38,000 restaurants worldwide. Even right now, as we are living through the COVID-19 pandemic, international chain Bonchon has been one of the few restaurant chains around the world that continue to add stores, while other restaurants and businesses are struggling to stay afloat.
Foodoir | Food Memoir
Korean Fried Chicken is one of those dishes that I have made so many times, I’ve lost count. I’ve been making these KFC wings since my early 20s (I’m in my early 30s if anyone wants to be nosy). Lol literally a decade! Given the compliments I have received over the years, I humbly believe that I have perfected this recipe.
Whenever my parents threw parties at their place, my mom would ask me to make my special wings. I remember every single time, they would disappear off the table before dinner is even served. People loved them so much. It was definitely validating and made me realize maybe I have a knack for this and should pursue culinary arts.
Funny enough, last month my cousins asked if I will be sharing my wings recipe anytime soon, so they can recreate them. My South Korea series was already set in motion and I knew this would be one of the highlights. I have not seen my cousins in Bangladesh in sooo long (it's been 7+ years) and I miss my babies. And so this recipe is for them first and foremost, and of course you guys as well!
Recipe — Korean Fried Chicken
Serves: 3-4
My tried and tested recipe of over a decade is an amalgamation of Dakgangjeong and Yangnyeom Chicken. It takes the sticky sweet flavors from the prior and combines the spicy seasonings from the latter. But first, I am going to set you up for success by providing you all the necessary ingredients you will need, as well as cookware and utensils you should have to make the KFC wings at home.
Recommended Cookware and Utensils
Therometers - Instant Read or Deep Fry
Recommended Pantry Ingredients
Preparing the Chicken
Chicken Wings - 2.5 lbs (about 25 wings)
Wash the chicken wings and drain thoroughly. Pat dry using paper towels. The goal is to remove as much moisture as possible so it’s easier during deep-frying. By ensuring the surface of the chicken is completely dry, you get a perfect even coating of flour to stick instead of irregular lumps all over. The beauty of Korean Fried Chicken is it has really thin and crispy coating.
Kosher Salt - ½ tsp
Ground Black Pepper - 1 tsp
Grated Ginger - 2 tsp
Mirin - 1 tbsp
In a large mixing bowl, add the chicken wings and all of the above ingredients. Mix thoroughly and set aside for 15-20 minutes.
Spicy & Sweet Sauce
Vegetable Oil - 2 tbsp
Garlic - 4 cloves
Dry Red Chilies - 4-6
Heat vegetable oil in a skillet or wok over medium heat. Add the garlic and dry red chilies. Sauté for 1-2 minutes, stirring occasionally, until fragrant. Make sure not to let the garlic brown/burn.
If you like an extra spicy kick, chop up the dry red peppers, and include the seeds.
If you don’t want this to be too spicy, more like a medium, I recommend you de-seed the chili peppers or not chop them at all.
If you like to keep the sauce more mild, omit the dry red chilies entirely.
Low Sodium Soy Sauce - ½ cup
Honey - ¼ cup
Mirin - 2 tbsp
Mustard - 2 tbsp
Gochujung - 3-4 tbsp
Gochugaru - 2 tbsp
Add all of the ingredients above and stir frequently. Bring it to a boil, when the sauce starts to bubble, reduce the heat to medium-low and simmer until it thickens slightly, about 3-4 minutes.
Brown Sugar - 1 tbsp
Add the brown sugar right towards the end for a nice glaze and continue stirring. At this point taste test the sauce to see if it needs more salt (soy sauce) or spice (gochujung or gochugaru), and add more if needed. I usually end up adding more gochugaru for a little bit of fiery kick. Remove from the heat, cover, and set aside to keep warm.
Note: It is extremely important that you use low sodium soy sauce for this recipe. Having made this countless times, using regular soy sauce, which is salty af is a sure way of effing up the dish. Just putting my full legal disclaimer here that if you choose to substitute with ingredients I did not mention at all or use ingredients I specifically warned you to avoid, then it is no longer my recipe. Das yo problem now! And that goes for all my recipes, not just this. 👀
That being said, I know someone will make this mistake (just like I have before). So if your sauce turns out saltier than expected, or you accidentally used regular soy sauce, you can still save this recipe. Add 1-2 tsp (start with 1) of vinegar to the sauce - the acid will work as a flavor mask by distracting your taste buds from tasting all of the salt. Just don’t go overboard: you don’t want something that’s too salty and too sour.
Frying the Chicken
First Fry
Potato Starch - ½ cup
In a shallow mixing bowl, place the potato starch. Dredge the seasoned chicken wings one by one to evenly coat them, pressing with your hands to get the flour to adhere to the wings. Transfer them to a wire rack set on a rimmed baking sheet.
Peanut Oil - 2 cups
In a large Dutch oven, heat the peanut oil to medium-high heat, stirring occasionally, until it registers 225 to 250°F on an instant-read or deep-fry thermometer. Place the chicken wings in the hot oil, frying them in batches, about 8 at a time. The chicken should gently bubble as it cooks.
Continue to cook, stirring and flipping chicken occasionally while adjusting the heat to maintain a temperature of 225 to 250°F until chicken is cooked through and skin is tender but not crisp or browned, about 20 minutes total. Transfer wings with a wire mesh spider to a rimmed baking sheet lined with paper towels. Allow chicken to rest at room temperature for at least 1 hour, or cover and rest in the fridge overnight.
Note: I like doing this the day/night before since the first batch of frying takes a really long time. If you want really crispy chicken wings that are still juicy and tender inside, you have to fry them low and slow. This double-fry method is implemented in pretty much all of my deep-fried recipes - Southern Fried Chicken, Fish & Chips, and Poutine.
Second Fry
The next day or an hour later, in the same large Dutch oven, reheat the peanut oil to 400°F. Carefully add the chicken wings in batches, 8 at a time and cook, stirring and flipping them occasionally while adjusting heat to maintain a temperature of 375 to 400°F until golden brown and crisp, about 10 minutes total. Transfer wings with a wire mesh spider to a rimmed baking sheet lined with paper towels.
Important Note: Utilize the time in between the first fry and second fry to make the sweet and spicy sauce. This way the sauce is still warm and ready to coat the hot chicken wings from the fryer.
Bringing It All Together
Toasted Sesame Seeds
Deep-Fried Peanuts
Scallions
Once all the chicken wings have been deep-fried for the second time, you can brush the sauce on to each piece of chicken wings with a pastry brush. Orrr…
I personally like to add the fried chicken wings to a large mixing bowl and pour the sauce over the top. Toss the chicken in the sauce until the pieces are well coated. Sprinkle toasted sesame seeds, deep fried peanuts and thinly sliced scallions and serve.
Serving
I love the crunch of fresh scallions with Korean Fried Chicken. There is just something about the combination of crispy chicken coated in the spicy and sweet sauce and the crunchiness of the scallions. Korean Fried Chicken is always served with pickled cucumbers also known as Oi Muchim (made some last week, saved in my “Recipes” highlight) and some cold Maekju aka beer! Try this for your next picnic or potluck.
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We will be back with another South Korean recipe next week. If there is a particular dish you want me to make, do leave your request in the comment section below. Also we love your feedback so let us know what you think. Bye for now! Annyeonghi Gyeseyo!
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