🍗 Korean fried chicken

Name: Korean fried chicken
Total time: 60 min
Yield: 4
Cuisine: South Korea
Ingredients: 1 kg chicken wings or small pieces; 100 g cornstarch; 1 tsp salt, ½ tsp black pepper; Oil for deep-frying; 3 tbsp gochujang; 2 tbsp soy sauce; 3 tbsp sugar; 4 garlic cloves, minced; 3 tbsp water

Origin: South Korea

675kcal

per serving · 250 g

270kcal

per 100 g

40 gProtein16 g / 100 g

32 gFat13 g / 100 g

45 gCarbs18 g / 100 g

Korean fried chicken is fried twice, which gives it a thin, glassy crust that stays crunchy even under sauce. The popular yangnyeom style is tossed in a sticky glaze of gochujang chili paste, soy sauce, garlic and sugar, so every bite is crisp, sweet and spicy. It is a classic shared dish for evenings with friends, usually served with pickled radish.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: gochujang, soy sauce

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

chickencornstarchgochujangsoy saucegarlicsugar

Recipe

4 servings60 min

Ingredients

1 kg chicken wings or small pieces
100 g cornstarch
1 tsp salt, ½ tsp black pepper
Oil for deep-frying
3 tbsp gochujang
2 tbsp soy sauce
3 tbsp sugar
4 garlic cloves, minced
3 tbsp water

Method

Pat the chicken dry, season with salt and pepper and coat well in cornstarch.
Fry at 165 °C for 8–10 minutes, then rest on a rack for 5 minutes.
Fry again at 185 °C for 3–4 minutes until very crisp.
Simmer the gochujang, soy sauce, sugar, garlic and water for 2–3 minutes until glossy.
Toss the chicken in the sauce and serve at once.

How to make it lighter

Order or make half the portion sauced and half plain to cut the sugar.
Air-fry the coated chicken instead of deep-frying it.
Choose breast pieces over wings and fill the rest of the plate with pickled radish or salad.

History

Fried chicken became widespread in South Korea in the second half of the 20th century, and the sweet-spicy yangnyeom glaze was developed by local chicken shops, with the 1980s usually cited as the time it took off. Today chicken shops are found on almost every street in Korea.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →