- Home
- Recipes
- Chef recipes
- Korean fried chicken
Korean fried chicken
Published: March 24, 2015 at 11:40 AM
Save recipe
Serves 4-6
Easy
Total time: 1 hr
+ resting
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
This Korean fried chicken (or Jin Chick) is the signature dish at Jinjuu in soho. Served with a fiery gochujang red sauce or black soy sauce and a side of pickled white radish, they're irresistible
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this Korean fried chicken, then check out our buttermilk fried chicken, buttermilk chicken burger, chicken schnitzel and chicken katsu curry. Check out more Korean recipes here and our South Korean food guide by local Back Kimyung.
Ingredients
Nutrition
-
30g cornflour
-
2½ tsp sea salt
-
½ tsp baking powder
-
½ tsp crushed black pepper
-
8 - 12 chicken pieces
(mixture of bone-in and skin-on thighs, drumsticks and wings)
-
for frying oil
BATTER
- 70g cornflour
- 35g fine matzo meal
- 35g plain flour
- (gochugaru) 2 tbsp regular or Korean chilli flakes
- 1 tbsp sea salt
- 2½ tsp garlic granules
- 2½ tsp (optional) onion granules
- ¼ tsp baking powder
- 70ml vodka
- (gochujang) 2 tbsp Korean chilli paste
KOREAN BBQ SAUCE
-
(gochujang) 3 tbsp Korean chilli paste
-
3 tbsp ketchup
-
2 heaped tbsp dark brown sugar
-
2 tbsp soy sauce
-
1 tbsp toasted sesame oil
-
grated to make 2 tsp ginger
-
2 cloves garlic
finely chopped
Nutrition: per serving
- kcal638
Ad
Method
-
step 1
Whisk the cornflour, salt, baking powder and pepper. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking it well to get rid of any excess coating. Let it rest uncovered for one hour.
-
step 2
Heat the oven to 160C/fan 140C/gas 3. Pour enough oil into a large heavy-based pan to reach a depth of 5cm.
-
step 3
Make the batter by whisking the dry ingredients together. In a smaller bowl, whisk the vodka and chilli paste with 250ml water. Just before frying, whisk the wet mixture into the dry mixture – the consistency should be quite thin and runny.
-
step 4
Heat the oil over a medium-high heat until a deep-frying thermometer reads 175C or a cube of bread browns in 4 seconds.
-
step 5
Working in batches, and starting with the thighs and drumsticks, dip each piece of chicken into the batter, letting any excess batter drip off. Then, using kitchen tongs, suspend the chicken in the oil for a couple of seconds for it to set before letting it submerge completely into the oil (otherwise the chicken will fall and stick to the bottom of the pot). Fry the chicken until golden brown and cooked through – 20 minutes for the larger pieces and 10 minutes for the smaller wings. Transfer to a wire rack to drain when done, then to the oven to keep warm while you repeat the frying process.
-
step 6
To make the BBQ sauce, combine all of the ingredients in a small saucepan and simmer over a medium heat for 3 to 5 minutes, until slightly thickened. Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken. Serve the chicken with the BBQ sauce, pickled radish and beer.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue