Korean Fried Chicken

Angelica Ponce
We bring you the best recipes from Korea! This Korean dish is known as “chikin,” which comes from the English “chicken.” This Korean fried chicken recipe is characterized by the chili, a delicious combination of red chili and soy sauce that gives it that peculiar flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams chicken breast, in cubes
  • 2 tablespoons white vinegar, for marinating
  • 1 tablespoon garlic, finely chopped, for marinating
  • 1 tablespoon ginger, finely chopped, for marinating
  • salt, for marinating
  • pepper, for marinating
  • 2 tablespoons cornstarch, for marinating
  • 1 tablespoon sesame oil, for the sauce
  • 1 teaspoon garlic, for the sauce
  • 1 tablespoon ginger, for the sauce
  • 1/2 cups ketchup, for the sauce
  • 1/4 cups soy sauce, for the sauce
  • 5 tablespoons honey, for the sauce
  • 1 tablespoon paprika, for the sauce
  • 1 tablespoon cornstarch, dissolved in water, for the sauce
  • 1 1/2 cups wheat flour, for breading
  • 1/2 cups cornstarch, for breading
  • 1 tablespoon paprika, for breading
  • 1 tablespoon garlic powder, for breading
  • 1 tablespoon baking powder, for breading
  • salt, for breading
  • vegetable oil, for frying
  • chives, for garnishing
  • sesame seeds, for garnishing
Preparation
30 mins
10 mins
Low
  • Marinate the chicken breast with the white vinegar, garlic, ginger, salt, pepper, and cornstarch. Let the chicken rest in the refrigerator for 1 hour. Set aside.
  • Heat sesame oil in a skillet over medium heat and cook the ginger and garlic for 2 minutes, then add the ketchup, soy sauce, garlic, ginger, honey, paprika, and cornstarch dissolved in water. Mix well until all ingredients are integrated. Cook over medium heat for 2 minutes or until obtaining a semi-thick sauce. Set aside.
  • Mix the wheat flour, cornstarch, paprika, garlic powder, baking powder, thyme, and salt in a bowl, then add the breast and coat it well.
  • Pour enough oil into a pot, heat over medium heat, and fry the chicken for 4 minutes or until golden brown on the outside and cooked on the inside. Remove the Korean fried chicken from heat and drain on paper towels.
  • Serve the Korean fried chicken on a wide plate, then drizzle with the sauce and garnish with green onions and sesame seeds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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