Let's Make Korean Deep Fried Garlic Chicken & Special Dipping Sauces

Ingredients

• 500 g Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 Tbsp Cooking Alcohol (soju, dry sherry or mirin for flavor)
• 2 Tbsp Minced Garlic (divided: 1 Tbsp for marinating, 1 Tbsp for sauce)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Tempura Powder (half cup for first coat, half cup for second coat)
• 0.25 cup Water (room temperature, for batter)
• 2 Tbsp Curry Powder (mild Indian style)
• 2 cup Canola Oil (for deep frying, high smoke point)
• 4 Tbsp Plain Yogurt (full‑fat, for dip)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 Tbsp Cream Cheese (softened)
• 3 Tbsp Plum Extract (can substitute with sugar)
• 1 Tbsp Soy Sauce (regular)
• 4 Tbsp Corn Syrup (can use oligotan or honey as alternative)
• 3 Tbsp Tomato Sauce (smooth, can use ketchup)
• 1 Tbsp Gochujang (Korean red chili paste)

Instructions

1. Prepare and Marinate Chicken

   Trim the chicken, cut into bite‑size pieces, place in a bowl, add 1 Tbsp cooking alcohol, 1 Tbsp minced garlic, 1 tsp salt and ½ tsp pepper. Mix thoroughly with gloves or a wooden spoon until evenly coated.

   Time: PT5M

2. Make First Tempura Batter

   In a separate bowl combine ½ cup tempura powder with ¼ cup water. Stir until the mixture is thick and smooth, like a pancake batter.

   Time: PT3M

3. First Coat the Chicken

   Add the marinated chicken to the batter, using a wooden spoon to coat each piece evenly.

   Time: PT4M

4. Second Garlic‑Curry Coat

   Add the remaining 1 Tbsp minced garlic, the second ½ cup tempura powder and 2 Tbsp curry powder to the chicken. Mix quickly with a spoon or wooden spoon until all pieces are fully coated.

   Time: PT4M

5. Heat Oil and Fry

   Pour 2 cups canola oil into a large pot and heat over medium‑high heat to 350°F (175°C). Carefully lower the coated chicken pieces in batches, frying until golden brown and cooked through, about 5‑7 minutes per batch.

   Time: PT10M

   Temperature: 350°F

6. Prepare Yogurt Dip

   In a small bowl combine 4 Tbsp plain yogurt, 1 Tbsp lemon juice and 1 Tbsp softened cream cheese. Stir until smooth.

   Time: PT3M

7. Prepare Sweet‑Spicy Gochujang Sauce

   In another bowl mix 1 Tbsp minced garlic, 3 Tbsp plum extract (or sugar), 1 Tbsp soy sauce, 4 Tbsp corn syrup, 3 Tbsp tomato sauce (or ketchup) and finally 1 Tbsp gochujang. Stir until fully incorporated.

   Time: PT4M

8. Serve

   Drain the fried chicken on paper towels, arrange on a serving plate and serve with the yogurt dip and gochujang sauce on the side.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thigh
• Instead of Cooking Alcohol: dry white wine, mirin
• Instead of Minced Garlic: garlic paste
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Tempura Powder: all‑purpose flour mixed with cornstarch
• Instead of Curry Powder: garam masala
• Instead of Canola Oil: vegetable oil, peanut oil
• Instead of Plain Yogurt: Greek yogurt
• Instead of Lemon Juice: lime juice
• Instead of Cream Cheese: mascarpone
• Instead of Plum Extract: granulated sugar
• Instead of Soy Sauce: tamari
• Instead of Corn Syrup: honey, maple syrup
• Instead of Tomato Sauce: ketchup
• Instead of Gochujang: sriracha mixed with miso

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Wooden Spoon
• Gloves (optional)
• Large Pot
• Thermometer (optional)
• Tongs
• Spoon
• Small Bowl
• Plate

Critical Steps — Do Not Skip

• Coating the chicken with two separate batters to achieve extra crunch
• Maintaining oil temperature at 350°F for a golden, non‑greasy finish
• Using chopsticks or a cover while coating to keep hands clean

Chef Tips from the Video

• Use ice‑cold water for the tempura batter to create a lighter, crunchier coating.
• Pat the chicken pieces dry with paper towels before coating to help batter adhere.
• Fry in small batches to keep oil temperature steady.
• After frying, place chicken on a wire rack over a baking sheet to keep it crisp.

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for up to 2 days; reheat in oven to retain crispness.

Freezer: Not recommended – coating becomes soggy after freezing.

Room temperature: Best enjoyed immediately; can sit out for up to 1 hour.

Make-Ahead Tips

• Prepare both dips up to 2 days in advance and store in the refrigerator.
• The tempura batter can be mixed ahead, but use it within 30 minutes for best texture.

Frequently Asked Questions