The real Korean fried chicken with soy garlic sauce -dakgangjeong.
This is not a quick Korean Fried Chicken recipe, but it is how they do it in Korea: seasoning the chicken upfront, double fried, with a simple or a tempura style batter and of course a nice cold beer.
If you want to know all the TIPS to get the crunchiest skin and the moistest inside, this is your recipe.
Double fried Korean fried chicken:
Yes, double frying the chicken is KEY to get a super crispy skin and a moist and tender meat.
1st frying: It will be done at a medium frying temperature, oil need to be between 165°C and 175°C. It will be the longest frying time, around 5-6 minutes for medium-large chicken pieces such as chicken thighs or drumsticks. Or 3-4 minutes for small parts like chicken wings.
2nd frying: Oil need to be between 185°C and 195°C. It will be the shortest frying time, around 3-4 minutes for medium-large chicken pieces such as chicken thighs or drumsticks. Or 2-3 minutes for small parts like chicken wings.
Temperature- Time- Cheat sheet
| 1st frying: Oil temperature between 165°C – 175°C | Timing |
| Medium-large pieces like drumstick or thighs with bone | 5-6 minutes |
| Small pieces like wings | 3-4 minutes |
| 2nd frying: Oil temperature between 185°C – 190°C | |
| Medium-large pieces like drumstick or thighs with bone | 3-4 minutes |
| Small pieces like wings | 2-3 minutes |
Baking sheet with rack
It is key to remove the excess oil after each frying. DO NOT use kitchen paper for that as you will loose all the crispiness, use a baking sheet with a rack as the one I use or placing a colander in a large bowl.
Soy, garlic and honey sauce
When you order half-half Korean fried chicken, soy garlic sauce and Gochujang sauce are the most popular ones. Soy, garlic and honey sauce is a classic sauce that everyone likes.
Gochujang sauce
If you are more into spicy food, then this is your sauce. Sweet and spicy, just perfect.
Dry or Wet batter?
You can choose witch one you prefer, but these are the main differences.
| Dry batter | Wet batter |
| Made with potato or corn starch | Made with a mixture of corn starch, all-purpose flour, water and baking powder |
| You will get a thin crunchy coating, but less crunchy compared to the wet batter | Gets super crunchy |
| Less oily or heavy than the wet batter | The coating is ticker so also a bit heavier or more filling |
| Perfect to add any of the sauces | Retains the moist of the chicken inside a bit better that the dry batter |
Whole chicken or drumsticks/wings:
In Korean they mostly use a whole chicken cut into pieces, because it is more efficient. If you want to use just drumsticks or wings it is ok of course, just follow the correct frying timings.
Korean fried chicken with soy garlic sauce
Course: MainCuisine: KoreanDifficulty: Medium4
servings30
minutes40
minutesIngredients
1,5 kg whole chicken cut into pieces
2 teaspoons salt
Black pepper
1 teaspoon garlic powder
1 teaspoon ginger powder
- Dry batter:
1 cup corn or potato starch
1 teaspoon salt
Optional: 1 teaspoon garlic powder and 1 teaspoon onion powder
- Wet batter:
1/2 cup all-purpose flour
1/2 cup corn or potato starch
1 teaspoon salt
1/2 teaspoon baking powder
Around 1 cup cold water
- Soy garlic sauce:
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon brown sugar
2 tablespoons honey
1 tablespoons minced garlic
1 teaspoon rice vinegar
2 tablespoons water
- Gochujang sauce:
2 tablespoons tomato sauce
2 tablespoons gochujang
3 tablespoons honey
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon rice vinegar
2 tablespoons minced garlic
- Garnish:
Sesame seeds
Green onion, sliced
Directions
- Place the chicken in a large container or bowl and add the salt, black pepper, garlic and ginger powder. Combine well and refrigerate for at least 2 hours and up to 24 hours. This is key to ensure the chicken will be tender and moist.
- In the meantime, make the sauce. Pick you favourite sauce and place all the ingredients in a saucepan. Heat the sauce and simmer for 5 minutes. Set aside.
- Take the chicken out of the fridge 30 minutes before cooking it.
- In a deep saucepan, frier or casserole, (I use the 24 litre Le Creuset Dutch Oven) place a generous amount of neutral oil (use an oil with a high smoking point). Heat until 175°C.
- In the meantime make the dry or wet batter:
- Dry batter:
- Mix all the ingredients in a medium size bowl.
- Coat each chicken piece evenly and shake any excess corn starch.
- Wet batter:
- Place all the dry ingredients in a medium size bowl.
- Add water little by little and stir constantly until a smooth batter. It need to be a light tempura batter consistency.
- First frying:
- When the oil reaches 175°C.
- Dry batter fried chicken: Drop the chicken in the oil, one piece at a time. Cook until light golden. 5-6 minutes for large pieces and 3-4 for small pieces.
- Wet batter fried chicken: Dip each piece in the wet batter, shake off excess batter and drop it in the hot oil. Cook in batches.
- Remove the chicken to a baking sheet with rack to drain excess oil. The chicken will have a light brown color after the first frying.
- Second frying:
- Reheat the oil to 185°C.
- Add the chicken and cook for another 3-4 minutes medium to large pieces and 2-3 minutes small pieces.
- Remove the chicken to a baking sheet with rack to drain excess oil.
- Toss or brush the chicken with your favourite sauce.
- Optional: Sprinkle with some sesame seeds and green onion.
- Get that cold beer from the fridge and enjoy it!
