Korean Fried Chicken
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken breast – 2, boneless & skinless
  • Chili oil – 2 tsp (You may replace it with vegetable oil if you don’t have chili oil)
  • Whole dry red chili – 10 to 12
  • Garlic paste – 1 tbsp
For marinating chicken:
  • Shaoxing wine – 2 tsp
  • Egg – 1
  • Corn flour – ¼ cup
  • Vegetable oil for deep frying
  • Salt & freshly crushed black pepper to taste
For sauce:
  • Brown sugar – 2 tbsp
  • Distilled white vinegar – 1 tbsp
  • Dark soy sauce – 1 tbsp
  • Sesame oil – 1 tsp
  • Red chili paste / Gochujang – 3 tbsp
  • Corn flour – 1 tbsp
  • Water – ¼ cup
To make the sauce:
  1. Take a medium bowl and add to it brown sugar, vinegar, soy sauce, sesame oil, chili paste, corn flour and water. Whisk them thoroughly to make a uniform sauce mixture. Set it aside.
For chicken:
  1. Wash and pat dry the chicken breasts. Cut each chicken breast into strips length wise. Then cut each long strip into small cubes of about ½ inch length.
  2. Take the chicken cubes in a bowl. Add salt, black pepper and Shaoxing wine. Mix well using a spatula. Leave it for 15 minutes.
  3. Then add the egg and corn flour. Mix everything thoroughly so that each chicken cube is coated well.
  4. Heat enough vegetable oil in a frying pan for deep frying the chicken. When the oil is hot, drop the battered chicken cubes one by one keeping the heat on medium-low. You may need to fry them in batches; do not over-crowd the pan.
  5. Fry the chicken cubes for 6 to 8 minutes. Then flip them over and fry them on medium-low heat for another 5 minutes or until they turn golden brown. Take them out and put on a plate lined with absorbent kitchen towel to soak up excess oil. Set aside.
  6. Once all the chicken cubes are fried, take out all the oil used for deep frying. Put the frying pan back on heat and add the chili oil.
  7. Once hot, add the dry red chilies and garlic paste. Sauté them for 3 to 4 minutes until the raw smell of garlic paste is gone.
  8. Then pour in the prepared sauce and continue cooking it on medium-high flame. Keep stirring it continuously. The sauce will thicken as soon as it comes to boil. Check and adjust the seasoning of the sauce if needed at this stage.
  9. Once the sauce is nicely thickened which would take about 3 to 5 minutes, tip in the fried chicken cubes.
  10. Stir in the chicken cubes into the sauce to coat them well all over with the sauce. Most of the sauce will be soaked up by the chicken cubes. Once you are happy with the consistency, turn off the flame.
  11. Serve the hot Korean fried chicken garnished with freshly chopped cilantro and a generous sprinkle of sesame seeds. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2018/08/korean-fried-chicken/