Korean Fried Chicken

Hi Hivers and food lovers!
I've been idle on hiving for weeks now. Been busy since I came home from being stuck in a foreign country for almost 6 months.

Finally home with my daughter. I missed cooking and serving food with my unica jiha.

Since my daughter loves fried chicken, I cooked her favorite dish in a different way.
The first time she tasted it , its been her favorite ever since. Oh yeah, her new favorite fried chicken Korean way.

So, I wanna share with guys the recipe. Been browsing Google and this siteso far is the best and simplest recipe.


*1.4 kg / 3 pounds whole chicken, cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed
*2 Tbsp rice wine
*2 tsp minced ginger
*1 tsp fine sea salt
*1/2 tsp ground black pepper
*1 cup potato starch or corn starch
*Some cooking oil for deep frying (I used rice bran oil)


3 Tbsp tomato sauce / ketchup
2 Tbsp to 2 1/2 Tbsp gochujang (Korean chilli paste)
1/4 cup honey
1/4 cup brown sugar
2 Tbsp soy sauce
2 Tbsp minced garlic
1 Tbsp sesame oil

OPTIONAL – TO GARNISHroasted sesame seedsgreen onion, finely chopped or shredded using this tool

*1 Tbsp = 15 ml, 1 Cup = 250 ml


  1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side.

(To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)

2.Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.)

3.Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.

3.In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat.

4.Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.
Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.

Thank you for dropping by!😊

PicsArt_072811.25.32.jpgI have a background in Education, was a teacher in public school for a year.

Found my passion in crocheting..
I am a designer and owner of my online business catering made to order crochet stuffs.
You may be interested in my creations thru my Facebook page and Instagram

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