Korean Fried Chicken!
DOUBLE FRIED CHICKEN w HOT SAUCE
My double fried crunchy chicken has a 100% strike rate - it's a guaranteed crowd pleaser! Super crunchy, super addictive and super tasty!
Make a triple batch, I promise you there won't be any leftovers!
Prep Time: 15 mins, plus 15 mins to marinade
Cook Time: 20 mins (per batch)
Difficulty: Medium
Cuisine: Korean, Modern Asian
Serves: 2-3
INGREDIENTS:
Marinade: Ratio for 1.5kg of chicken x multiply as required
- 1.5 kg chicken thighs cut into 4-5cm pieces, washed and patted dry with paper towels (see note - variation)
- 1 x clove garlic, crushed/finely minced
- 1.5 x tsp salt
- 1/2 x tsp cracked pepper
Batter:
- 1 - 1.5 x Cups Potato Starch (see note - where to find)
- 1 x Tbs Garlic Powder
- 1 x Egg, beaten - optional (I find it helps bind a bit better, however remove if there is an egg allergy)
- Oil for deep frying (I use canola oil)
Spicy Korean Red Sauce: Ratio for 1.5kg chicken x multiply as required
- 1/4 x cup gochujang paste
- 1/3 x cup tomato/ketchup sauce
- 1/3 x cup corn syrup (or substitute with 1/4 cup honey)
- 1 x clove garlic, crushed/finely minced
- 1 x Tbs apple cider vinegar
- 1 x Tbs chilli flakes
- 1 x tsp sesame oil
Garnishes: spring onions, black and white toasted sesame seeds
Serving suggestions: white rice or bao buns!
STEPS:
Double Fried Chicken
- In a large bowl, add chicken and marinade ingredients and mix to combine. Set aside for 15 minutes (or overnight if preparing earlier).
- Add garlic powder & egg to the chicken and using your hands (I wear gloves) mix well. Starting with 1 cup, add potato starch and toss together ensuring you compress an even amount of coating onto the chicken. NB: the batter should be dry & sticky not a wet runny batter.
- In a large heavy pot (I use a cast iron pot), pour generous amount of oil about 4-5cm deep. Heat on high (~180degrees). Working in batches, dust off excess flour and carefully add chicken and fry until golden and crispy, turning occasionally, about 6-8 minutes. Drain on paper towels or frying rack. NB: Do not overcrowd the pot. Repeat with remaining chicken.
- When ready to serve. Reheat oil and fry chicken for the second time on high heat until deeply golden & crunchy, about 5 minutes. Drain on paper towels or frying rack and repeat with remaining chicken.
- If serving with sauce below, add chicken to a large bowl, pour over hot sauce and toss to combine. Add garnishes. (NB: if eating chicken with no sauce, finish off with salt, preferably sea salt flakes)
- Enjoy!
Sauce:
- In a small pot, add all sauce ingredients and stir to combine.
- Simmer on low gently heat for 5 minutes stirring occasional to ensure it doesn't catch the bottom of the pot.
- Set aside until ready to serve with chicken.
#LisaDiepCooks Notes:
- Variations of chicken: This recipe works great with whole chicken, chopped into small pieces, wings or drumsticks. I prefer not to use chicken breast as the double frying may cause it to dry out. If using wings or drums you’ll need to cook it the first time a few minutes longer.
- Where to find potato starch: readily available at your local asian grocer. I’ve tried a few variations / combinations of flours, but I find potato starch is lighter and absorbs less oil so you don’t end up with a greasy batter.
- Ratio: Note my ratio for 1.5kg of chicken serves 2-3 people, so multiply the batch as required.
- Prep ahead: marinade chicken the night before, then fry first round before guest arrive, when ready to eat fry the second time before serving. Stays super crunchy.
- Cooking time: note my guide for cooking, this will vary depending on how crowded the pot is or the size of the chicken pieces or part of the chicken. What you want is to get the chicken nice and golden on the first fry and cooked through. However you will notice as the chicken sits, the batter gradually becomes soft. The quick second fry enables the chicken batter to crisp up and stay super crunchy, making it great for entertaining as the batter will remain crunchy! You can keep the chicken in oven on low setting 60-70 degrees to keep it warm.
- Kid friendly version: don't add sauce, finish off with salt and pepper, serve on its own or dip with kewpie mayo! Or mix wasabi with Mayo for a kick!
- Looking for other chicken recipes: try this super easy, super tasty 3 ingredient chicken wings
