Korean Fried Chicken (Chimaek Style)
Indulge in the ultimate Korean fried chicken experience with these irresistibly crispy, double-fried chicken pieces, generously coated in a vibrant sweet and spicy gochujang glaze. This chimaek-style dish offers a delightful balance of crunch, savory depth, and a fiery kick, perfect for a lively gathering or a satisfying weeknight treat.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 921 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken
- 1,000 gchicken wing, cut into drumettes and flats
chicken marinade
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 2 tbspsoy sauce
- 0.5 tspblack pepper
chicken coating
- 0.5 cupcorn starch
- 0.5 cupall-purpose flour
- 0.5 tspbaking powder
- 0.25 cupwater
frying
- 4 cupvegetable oil, for frying
sauce
- 2 tbspgochujang
- 2 tbsphoney
- 1 tbsprice vinegar
- 1 clovegarlic, minced
- 1 tspsesame oil
garnish
- 1 tspsesame seed, toasted(optional)
Equipment
2× Large mixing bowl · Shallow bowl · Whisk · Deep pot · Dutch oven (optional) · Deep-fry thermometer · Wire rack · Baking sheet · Small saucepan · Tongs · Grater · Garlic press (optional)
The method
Step by step
- 1
Combine the chicken wings, grated ginger, minced garlic, soy sauce, and black pepper in a large mixing bowl.
About 2 min
Cook’s note: Ensure the chicken is patted dry before marinating to help the flavors adhere better.
- 2
Toss the chicken thoroughly to coat each piece evenly with the marinade.
About 1 min
- 3
Cover the bowl and refrigerate the chicken to marinate for at least 15 minutes, or up to 30 minutes, allowing the flavors to meld.
About 15 min
Cook’s note: Marinating for longer will result in a more deeply flavored chicken.
- 4
While the chicken marinates, prepare the dry coating by whisking together the cornstarch, all-purpose flour, and baking powder in a separate shallow bowl.
About 1 min
Cook’s note: Baking powder helps create a lighter, crispier crust by producing small air bubbles during frying.
- 5
Pour the water into the dry coating mixture and stir until just combined, forming a thick, lumpy batter.
About 1 min
Cook’s note: Do not overmix; a few lumps are fine and will contribute to a craggier, crispier texture.
- 6
Dip each piece of marinated chicken into the prepared batter, ensuring it is fully coated on all sides.
About 3 min
Cook’s note: Allow any excess batter to drip off before frying to prevent a too-thick crust.
- 7
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).
About 5 min
Cook’s note: Use a deep-fry thermometer to accurately monitor the oil temperature, which is crucial for perfectly fried chicken.
- 8
Carefully add half of the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot.
About 1 min
Cook’s note: Frying in batches prevents the oil temperature from dropping too much, ensuring crispy results.
- 9
Fry the chicken for 6-7 minutes, turning occasionally, until it turns a light golden brown and is cooked through.
About 7 min
Cook’s note: The internal temperature of the chicken should reach 74°C (165°F) at this stage.
- 10
Remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to drain excess oil.
About 1 min
Cook’s note: Draining on a wire rack allows air circulation, preventing the chicken from becoming soggy.
- 11
Repeat the frying process with the remaining chicken pieces.
About 7 min
- 12
Increase the oil temperature to 180°C (355°F) for the second fry.
About 2 min
Cook’s note: A higher temperature for the second fry ensures maximum crispiness and a beautiful golden-brown color.
- 13
Return all the previously fried chicken to the hotter oil for a second fry, cooking for another 2-3 minutes until deeply golden and extra crispy.
About 3 min
Cook’s note: Double frying is the secret to achieving the signature shatteringly crisp texture of authentic Korean fried chicken.
- 14
While the chicken is undergoing its second fry, prepare the sauce by combining the gochujang, honey, rice vinegar, minced garlic, and sesame oil in a small saucepan.
About 2 min
- 15
Heat the sauce over medium-low heat, stirring constantly, until it simmers gently and thickens slightly, about 2-3 minutes.
About 3 min
Cook’s note: Avoid boiling the sauce vigorously, as this can cause it to become too thick or burn.
- 16
Drain the twice-fried chicken from the oil and immediately transfer it to a large clean bowl.
About 1 min
- 17
Pour the warm sauce over the hot chicken and toss quickly and thoroughly to coat every piece evenly.
About 1 min
Cook’s note: Work quickly while the chicken is hot to ensure the sauce adheres well and creates a glossy, even coating.
- 18
Garnish the coated chicken with toasted sesame seeds, if desired, and serve immediately.
About 1 min
Cook’s note: Toasted sesame seeds add a nutty flavor and an appealing visual finish.
Per serving
Nutrition
- Calories
- 920.9kcal
- Protein
- 47.9g
- Carbs
- 39.6g
- Fat
- 60.9g
- Fibre
- 1.4g
- Sugar
- 10.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this iconic Korean fried chicken with a side of pickled radishes to cut through the richness, or alongside a simple green salad. For the full 'chimaek' experience, pair it with a cold beer or a refreshing sparkling rice wine. For a spicier kick, increase the amount of gochujang in the sauce, or add a pinch of gochugaru (Korean chili flakes).
Store leftover Korean fried chicken in an airtight container in the refrigerator. The chicken will lose some of its crispiness but will still be flavorful.
To reheat, preheat an oven or air fryer to 180°C (350°F). Arrange the chicken in a single layer and heat for 8-12 minutes, or until warmed through and the skin has re-crisped slightly.
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