Chicken · Dinner · Korean · Lunch · Protein ·

Pollo frito coreano

Name: Korean fried chicken
Prep time: 1 h 18 min
Cook time: 30 min
Total time: 1 h 48 min
Yield: 8
Cuisine: Korean
Ingredients: 2 whole chickens, cut into 10 pieces each; knob ginger, grated; 4 garlic cloves, grated; 1.5 tsp salt; 1 tsp fresh ground black pepper; 1 tbsp peanut oil; 6 tbsp Gochujang; 6 tbsp tomato ketchup; 3 tbsp hot honey; 2 tbsp rice wine vinegar (or apple cider); 0.5 tbsp salt; 2 tbsp soy sauce; 4 tbsp water; 6 cloves garlic, crushed; marinated chicken from the first step; 3L peanut oil; 3 eggs; 1.5 cups potato starch; 1.5 cups flour; spring onions and sesame seeds for garnish

El pollo frito coreano es una de las mejores recetas de pollo frito de todos los tiempos. Si aún no lo has preparado, ¡ahora es el momento!

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Servings

Prep time

1 hour 30 minutes

Cook time

30 minutes

Korean Fried Chicken has to be one of the best fried chicken recipes of all time. If you haven't made it before, now's the time!

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Ingredients

First marinade

2 whole chickens, cut into 10 pieces each
knob ginger, grated
4 garlic cloves, grated
1.5 tsp salt
1 tsp fresh ground black pepper

Korean fried chicken sauce

1 tbsp peanut oil
6 tbsp Gochujang
6 tbsp tomato ketchup
3 tbsp hot honey
2 tbsp rice wine vinegar (or apple cider)
0.5 tbsp salt
2 tbsp soy sauce
4 tbsp water
6 cloves garlic, crushed

Dredge and frying

marinated chicken from the first step
3L peanut oil
3 eggs
1.5 cups potato starch
1.5 cups flour
spring onions and sesame seeds for garnish

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Directions

In a large mixing bowl, combine the chicken, grated ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.
To make the Korean fried chicken sauce, in a small saucepan over medium heat, add peanut oil and garlic and saute for 2-3 minutes. Then, add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.
In a deep fryer or heavy bottom pot, heat peanut oil to 175°C/347°F.
Dredge marinated chicken by adding the eggs and flour to the bowl of marinated chicken and mix well.
Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel.
Heat peanut oil to 190°C/375°F. Fry chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
In a large mixing bowl, add double-fried chicken and Korean fried chicken sauce. Toss well.
Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad and kimchi on the side.