Korean Fried Chicken

Fried chicken, a popular staple the world over with seemingly hundreds of preparation and cooking methods each bringing their own twist to this versatile and comforting dish. From KFC to Buffalo Wings and the Japanese favourite Katsu, every country has their favourite methods of frying chicken and Korea is no different. Korean fried chicken can be made with breast, wings or thighs deep fried in the usual way with the key ingredient being Gochujang. A red chilli pepper paste that is rich and moreish when combined with the sweet, sour and salty components of the sauce. You probably won't find it in the supermarket making the Asian market your port of call.

Thankfully it's a relatively simple dish to make which is handy considering you won't find it on any takeaway or restaurant menu in Belfast.



Serves 2/3

For the Chicken Marinade

  • 3 Chicken Breasts
  • Natural Yoghurt 250g
  • Ginger 1 large chunk
  • Garlic 6 Cloves

For Frying

  • Corn Flour 100g
  • Baking Powder 2 Teaspoons

For the Sauce

  • Mirin 2 Tablespoons
  • Gochujang (Korean Paste) 3 Tablespoons
  • Honey 1 Tablespoon
  • Soy Sauce 3 Tablespoons
  • Apple Cider Vinegar 2 Tablespoons

To Serve

  • Basmati Rice
  • Spring Onion (To Garnish)
  • Fresh Chilli  (To Garnish)

For Frying

  • 1 Litre of Vegetable Oil



1. The first step is to marinade the chicken which will tenderise and encourage the meat to adopt the flavours of the garlic and ginger. Place in a large dish, mix well and set aside for 1 hour or preferably overnight.


2. Once the chicken marinade has done its job it's on to the fun part in frying. Place the cornflour and baking powder in a large bowl, shake off the excess marinade and individually coat the chunks of chicken.

3. It is important to fry the chicken straight away otherwise the flour will start to clump on the chicken and you won't receive the desired crispy result. Empty 1 litre of vegetable oil into a deep pot and put on high heat. The oil should take around 5 minutes to reach the desired temperature. An easy way to test is to place a piece of chicken into the oil and if it starts to sizzle aggressively you are on the money. Pay close attention to this because if the oil is too cool the chicken coating will absorb the oil leaving a nasty greasy finish. Fry the chicken until golden brown, around 5 minutes, and remove to a kitchen roll lined plate.


4. After cooking the chicken set aside and assemble the sauce. This is simply a case of putting the ingredients to a wok or pan, mixing well and bringing to a simmer. This is where you can change things up to your desired taste. If you like it sweeter, add more honey, sourer then add more vinegar and more soy if you want it saltier. Don't be afraid to experiment.


5. Once the sauce has simmered for around a minute and you are happy with the flavour, add the chicken and mix well. Crank the heat up to full and continually stir for 30 seconds to ensure the chicken is piping hot.


Serve with Basmati rice or soft fried noodle and garnish with freshly chopped spring onion and chilli.

Hope you enjoy,