Poultry, Snacks
Comments 7

Best Korean Fried Chicken

Korean fried chicken

Look, if you noticed, my household has a thang for fried chicken wings.  My lil’ one will remind me each week that she wants to eat fried chicken wings – when we’re doing grocery, before we go to bed, when we’re reading, eating – it’s an obsession and it’s taking over my mind by storm.

“Every night I dreamt of chicken wings! Have I gone mad?” 

Korean fried chicken

I’ve tried a fair share of professional fried chicken and home-cooked fried chicken and the real deal ones usually come with paper-thin light crunch, followed by that steamy fragrant aroma before revealing that tender juicy white meat inside.

When making fried chicken, I’d much prefer to use chicken wings.  Other than the fact that my lil’ one is obsessed over chicken wings, it also cooks faster and has a good coverage of skin vs meat.

Korean fried chicken (KFC) is also known as double-fried chicken – popular as street snack or bar food in Korea.

So, if you’re watching a game or having some mates over, this is a superb snack to make and best served with chilled beer.  And if you don’t, it can be served as part of shared meal with fragrant steamed rice.

I guarantee you that once you’ve bitten into it, you’ll feel BAM!

Korean Fried Chicken (adapted from Lee Mei Tan’s Lemongrass and Ginger cookbook) 

Serves 4

15 chicken wings, wing tips removed
3/4 cup normal (all-purpose) flour, plus extra for dusting
3 tbsp corn flour
1 cup water
Vegetable oil, for deep-frying
2 tbsp toasted sesame seeds

4 garlic cloves, finely chopped
1/2 inch ginger, peeled and finely chopped
4 tbsp light soy sauce
1 tbsp sugar
1 tbsp sesame oil
2 tbsp honey
1 tbsp water

1. Combine all-purpose flour and corn flour in a bowl.  Then slowly mix in 1 cup water to form a batter.  Set aside.

2. To make the sauce, combine all ingredients in a saucepan.  Once the sauce starts to boil, reduce the heat to low and simmer for 10 mins or until the mixture starts to thicken. Remove from the heat and set aside.

3. Heat the vegetable oil in a wok on high heat.  Lightly dust the chicken wings with flour, then coat with batter evenly.  Slowly slide it down from the side and into the wok.  Fry the wings for about 10 – 15 mins until they are lightly brown.  Remove and drain.  Repeat the same with the other wings.

4. Allow the wings to cool for 5 mins.  While waiting, heat the oil back on high again.  Refry the wings for 2 mins longer or until they are cooked through and evenly golden.  Remove and drain well.

5. In a clean wok, pour the sauce into the wok.  Then place some fried wings into the sauce and toss until it’s well coated.  Remove and place them on a serving plate.  Sprinkle with toasted sesame seeds before serving.


Korean fried chicken


  1. korean Chef LEE says

    THIS is not korean style food
    because that chicken was not crispy..
    (i’m a korean..)
    in my opinion real korean style chicken is veryvery crispy

    corn starch 300g, flower 100g, 2 Eggs, 50ml water, cuted chicken whole 300~500g, Black pepper, salt

    1. all ingrideants mix one bowl
    2. 180~200 ‘c oil fried (all cook)

  2. Not gonna lie.. a few weekends ago I drove 2 hours to LA just to try to get some decent korean fried chicken. As always your recipes look so amazing! Will have to give this one a try 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s