Korean fried chicken

Ingredients

• 500 g Chicken Thighs (boneless, skinless, diced into bite‑size pieces)
• 1 tsp Ginger Powder
• 1 tsp Garlic Powder
• 1 tbsp Chicken Stock Paste
• 180 ml Beer (half a standard 12‑oz can, preferably a light lager)
• ½ tsp Salt
• ¼ tsp Black Pepper
• 100 ml Milk (enough to cover the chicken pieces in the bowl)
• 3 tbsp Ketchup
• 2 tbsp Korean Chili Paste (Gochujang)
• 1 tsp Chili Powder (adjust to desired heat)
• 1 tbsp Light Soy Sauce
• 2 tbsp Water
• 1 tbsp Granulated Sugar
• 1 cup All‑Purpose Flour
• 1 cup Rice Flour
• 2 tbsp Corn Flour
• 1 tsp Baking Soda
• 2 L Vegetable Oil (for deep frying, high smoke point oil like canola or peanut)

Instructions

1. Dice the Chicken

   Trim any excess fat from the chicken thighs and cut them into bite‑size pieces (about 2‑inch cubes).

   Time: PT5M

2. Marinate the Chicken

   In a large mixing bowl combine the diced chicken, ginger powder, garlic powder, chicken stock paste, half a can of beer, salt, pepper, and enough milk to fully cover the pieces. Mix thoroughly and cover the bowl. Refrigerate for at least 4 hours, preferably overnight.

   Time: PT5M

3. Prepare the Gochujang Sauce

   In a saucepan whisk together ketchup, gochujang, chili powder, light soy sauce, water, and sugar. Bring to a gentle boil over medium heat, then reduce to a simmer for 1‑2 minutes until slightly thickened. Remove from heat and set aside.

   Time: PT5M

   Temperature: medium heat

4. Make the Flour Coating

   In a separate bowl combine equal parts plain flour and rice flour (1 cup each), then stir in corn flour and baking soda. Whisk until evenly blended.

   Time: PT5M

5. Coat the Chicken

   Remove the marinated chicken from the refrigerator, let excess liquid drip off, then toss the pieces in the flour mixture until each piece is well‑covered. Give the coated chicken a gentle squeeze to help the coating adhere, then let it rest for 30 seconds on a plate.

   Time: PT5M

6. Heat the Oil

   Fill a deep pot with vegetable oil to a depth of about 3 inches. Heat the oil over medium‑high heat until it reaches 150 °C (302 °F). Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 150°C

7. Fry the Chicken

   Working in small batches, carefully lower the coated chicken pieces into the hot oil. Fry for about 5 minutes, turning once, until the coating is golden‑brown and the chicken is cooked through. Transfer to a wire rack to drain.

   Time: PT5M

   Temperature: 150°C

8. Toss with Sauce and Serve

   Place the fried chicken in a large bowl, pour the prepared gochujang sauce over it, and toss to coat evenly. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken breast
• Instead of Ginger Powder: Fresh grated ginger (1 tsp)
• Instead of Garlic Powder: Fresh minced garlic (1 tsp)
• Instead of Chicken Stock Paste: Bouillon cube dissolved in 1 tbsp water
• Instead of Beer: Chicken broth
• Instead of Milk: Buttermilk
• Instead of Korean Chili Paste (Gochujang): Thai chili paste
• Instead of Chili Powder: Paprika
• Instead of Light Soy Sauce: Regular soy sauce (use less)
• Instead of Granulated Sugar: Honey (½ tbsp)
• Instead of Rice Flour: Cornstarch (½ cup)
• Instead of Corn Flour: Cornstarch (2 tbsp)
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl (large)
• Mixing Bowl (small)
• Whisk or Spoon
• Saucepan
• Measuring Cups and Spoons
• Deep Pot or Fryer
• Thermometer
• Tongs
• Wire Rack

Critical Steps — Do Not Skip

• Marinating the chicken for at least 4 hours (overnight is best)
• Using a flour‑rice‑corn flour blend with baking soda for a flaky crust
• Maintaining oil temperature at 150 °C for consistent frying
• Optional double‑fry for extra crispiness

Chef Tips from the Video

• For extra flavor, add a pinch of toasted sesame seeds to the sauce before tossing.
• Use a light lager beer for a subtle malt note that complements the spice.

Troubleshooting

Storage

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

Freezer: Can freeze cooked chicken pieces for up to 1 month; thaw and re‑heat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor.
• Prepare the gochujang sauce up to 24 hours in advance and refrigerate.
• Flour coating can be mixed ahead, but coat just before frying for best texture.

Frequently Asked Questions