Korean Style Fried Chicken

Korean fried chicken differs from the usual fried chicken we used to love patterned after the Western fried chicken. Even our all time favorite chicken joy is influenced by KFC and McDonalds fried chicken with it’s crusty nubs and coated with fried crispy batter and a lot greasier than fried chicken without coating.

Korean fried chicken differs because it is being fried twice which makes it more crunchier and less greasy. The batter is also less visible and appears to be non existent. But our version is more of of a hybrid because the breading is composed of cornstarch and potato starch unlike the original version that make use only of rice flour or no breading at all.

Korean Style Fried Chicken: Crispy Goodness with a Taste of Filipino Flourish

I came from a family that loved fried chicken. This allowed me to have an array of fried chickens, from Jollibee’s iconic Chicken Joy to my mom’s homemade crispy manok. But one weekend, when my sister Lani came home from a trip to Seoul, she brought with her something entirely different: a recipe for Korean fried chicken. She had tried it at a small, bustling eatery just outside Myeongdong, and she couldn’t stop talking about how deliciously crispy yet light it was. Of course, I wanted to put out our family’s Filipino twist on it as well.

What Makes Korean Fried Chicken Different?

Compared to the fried chicken that I was raised with which has heavy breadings and a little greasiness, this one about balance. Making it for the very first time, I noticed how twice-frying was supposed to produce a crunch so satisfying and not oily. You know that feeling when you bite into fried chicken and the coating is thick, but not really crisp all the way through? Yeah, this isn’t that kind of chicken. Instead, the first fry will cook the chicken all the way through, but the second fry will bring it that perfect golden crispness we all crave.

I remember Tito Boy saying that Koreans fry their chicken twice because they loved food that was light and not oily. Well, he wasn’t wrong. That is the difference, clearly marked from the first bite-less greasy, more crunch, and it just pops with flavor without feeling too heavy on your stomach. This type of fried chicken, as Lani explained to me, is often eaten alongside cold beer or enjoyed as a snack in South Korea. A far cry from our heavy “ulam” style fried chicken, yet still a dish that begs to be served with a big bowl of rice!

A Hybrid Filipino Version: The Breading

Of course, we had to add a bit of Filipino ingenuity to the dish. Instead of sticking with the original version, which doesn’t use breading or sometimes even rice flour, I flipped the page from my uncle’s playbook. Cornstarch is the magic that makes fried food crips-crunchy-tastic,” he always said. So along with a mix of cornstarch and potato starch, I created a light but crisp coating that not only added crunch but made the chicken familiar-bone, like the fried chicken of my childhood.

It marries the best of both worlds with this hybrid version. The starches let the chicken skin puff up and beautifully turn golden, staying thinner than heavy batters we’re used to. This light breading lets the sauce—a fairly great sauce! Really soak in without turning soggy. Truly, a balance that shows how adaptable Filipino cooking can be when we are faced with something new.

The Soy-Garlic Glaze: It’s what makes the dish tick

If there is one thing that my family loves, it is a good sauce. It was my mom who would always make sure that every dish has just the right balance of alat and tamis. That makes this soy-garlic glaze irresistible. It’s sweet, salty, and a little garlicky in just the right way-how we Filipinos like it.

As I cooked the sauce, I was immediately reminded of all the adobo my lola prepared over the years with my aid. The cooking of soy sauce and sugar with garlic and onions simmered just felt so habitual even as I knew I was making some very Korean-inspired rendition of something. In some ways, the sauce felt so homey to me just with the idea of mirin and ginger added to it. My brother Nico even pointed out that he remembered a soy glaze that we’d apply on our pork barbecue skewers at family reunions, but lighter and with a more refined touch.

The Double Frying Technique: A Game Changer

I was accustomed to frying and done. In other words, I fry something once, and then good, that’s enough. Frying the chicken twice seemed just a bit too much. But trust me, it’s worth every extra minute that it takes. After the first fry, the chicken is throughly cooked. It is that second fry that brings everything together. You will get chicken wings that are golden, crispy, yet enormously addictive. Because of the light batter, you’re not feeling as though you have eaten anything heavy.

My cousin Jun, who is a chef in Manila, teached me the trick on how to make sure always that the oil is hot enough for the second fry. He says, “That’s how you get it crisp without burning.” Every time I listen to that sizzle when the chicken hits the oil, it reminds me of this valuable advice.

Garnishing with Sesame Seeds and Serving

To finish, top the dish with toasted sesame seeds for a crunchy, nutty taste. Although it may be such a minor touch, it makes an incredible difference. It is that little something that brings the whole thing together. For me, I always have it served with plain steamed rice, but my brother swears that it is served best with garlic fried rice. Either way, it is going to make a meal that is sure to turn any gathering into one.

A Little Food for Thought: The History of Korean Fried Chicken

Did you know that the food became popular in South Korea in the late 20th century? It became introduced after the Korean War when the American soldiers stationed in the country shared their taste for fried chicken. It evolved over time to a lighter and crunchier version by local chefs that we now associate with Korean fried chicken shops worldwide. This evolution mirrors that of Filipinos, who also adapted and made it their own, infusing influences to create something uniquely ours.

So indeed, whether on its own or with favored Filipino sides, there is no question at all that it gathers the best of both worlds: Korean flavors and Filipino heart.

Print Recipe

How to Cook Korean Style Fried Chicken

Korean-style fried chicken is a delightfully crispy, twice-fried dish with a light, crunchy coating and a flavorful soy-garlic glaze that’s both sweet and savory.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Chicken Recipe

Cuisine: Korean

Keyword: fried chicken wings, Korean fried chicken, soy garlic glazed

Servings: 6 servings

Calories: 239kcal

Author: Manny

Ingredients

• 1 kilo chicken wings
• 1 1/2 cups cornstarch
• 1 1/2 cups potato starch
• salt and pepper to taste
• cooking oil for frying

Ingredients for Soy-Garlic Glaze

• 1 medium size white onion thinly sliced
• 6 cloves garlic minced
• 1 cup light soy sauce
• 1/2 cup mirin
• 1 tsp garlic powder
• 4 Tbsp brown sugar
• 2 tsp ginger minced
• sesame seeds for garnish

Slurry: cornstarch-water mixture:

• 2 Tbsp cornstarch
• 4 Tbsp water

Instructions

How to cook Korean Style Fried Chicken:

• Wash the chicken wings and remove any remaining feathers and drain.
• Pat dry the chicken wings and season with salt and pepper.
• Mix the potato starch and cornstarch to combine. Then dredge the chicken wings.
• Heat oil in a frying pan and deep fry the chicken wings until golden brown.
• Drain excess oil by placing them in paper towels. Set aside.
• To make the soy-garlic glaze, in another pan, combine onion, garlic, brown sugar, soy sauce, mirin, garlic powder and ginger.
• Heat the pan on medium-low heat and stir until sugar is fully dissolved.
• Add the slurry to the dissolved sugar mixture and stir until the sauce is slightly thick.
• Then fry the chicken again and drain. Brush the fried chicken with the soy-garlic glaze mixture.
• Garnish with sesame seeds. Serve hot with plain rice or fried rice.

Notes

Cooking Tips:

Add Potato Starch and Cornstarch for Extra Crispiness

Mix cornstarch and potato starch to achieve that iconic crunch with no heavy batter. The batter it yields is such a thin crispy coating on your chicken skin, and it will remain airy and crunchy for a long time after you add the glaze. It is excellent for those seeking the best of both worlds-crunchy but no grease.

Fry Twice for Ultimate Crunch

What makes this recipe do what it says it does is double frying. The first fry will cook the chicken through; then the second fry makes the outside golden and even crunchier. Let it rest for a few minutes before the next fry, lest you over-absorb oil.

Maintain Your Oil at the Right Temperature

The correct oil temperature is a recipe without the occurrence of soggy or burnt chicken. Generally, oils typically require hot temperatures to fry, which usually ranges from 350 to 375 degrees, especially for the second fry of chicken. If it is too cold, grease will be absorbed; if it is too hot, it will burn before the inside is adequately cooked.