Is Korean Fried Chicken The Best?
Is Korean FRIED CHICKEN The Best? is a medium Korean recipe that serves 2. 600 calories per serving. Recipe by emmymade on YouTube.
Prep: 20 min | Cook: 32 min | Total: 1 hr 7 min
Cost: $43.06 total, $21.53 per serving
Ingredients
- 1 Cornish Game Hen (about 1.5 lb (700 g), whole, cleaned)
- 1 tsp Seasoning Salt (MSG + Salt) (Korean seasoning salt for authentic market flavor)
- 0.5 tsp White Pepper (ground white pepper)
- 0.5 tsp Salt (regular table or kosher salt)
- 500 g Ottogi Frying Mix (Korean instant frying mix containing rice flour, garlic, pepper; use half a bag)
- 3 cups Cold Water (ice‑cold for batter; helps keep batter light)
- 4 quarts Vegetable Oil (neutral oil (canola, soybean, or peanut) for deep frying, about 3‑inch depth in Dutch oven)
- 0.5 cup Pickled Daikon Radish Cubes (store‑bought or homemade, served as garnish)
Instructions
Spatchcock the Hen
Place the Cornish game hen on a cutting board, cover with parchment paper, and using kitchen shears cut along both sides of the backbone to remove it. Then cut through the breastbone to flatten the bird, break the hip joints, and ensure the thighs and wings lie flat.
Time: PT10M
Season the Chicken
Sprinkle seasoning salt, regular salt, and white pepper evenly over the skin and inside the cavity. Rub the spices into the meat to ensure even coverage.
Time: PT3M
Prepare the Batter
In a large mixing bowl combine 500 g Ottogi frying mix with 3 cups ice‑cold water. Whisk until smooth and free of lumps.
Time: PT5M
Heat the Oil
Fill the Dutch oven with about 3 inches of vegetable oil. Heat over medium‑high until the probe thermometer reads 338°F (170°C).
Time: PT10M
Temperature: 338°F
Dredge the Chicken
Lightly dust the seasoned hen with a little extra Ottogi frying mix, then dip the entire bird into the batter, turning to coat all surfaces thoroughly.
Time: PT2M
First Fry (12 min)
Gently lower the battered hen into the hot oil. Fry for 12 minutes, turning once or twice, keeping the oil temperature around 338°F. Adjust heat as needed because the temperature will drop when the chicken is added.
Time: PT12M
Temperature: 338°F
Drain After First Fry
Using tongs, lift the hen onto a wire rack to drain excess oil.
Time: PT2M
Reheat Oil
Increase the burner to bring the oil back up to 338°F (170°C) before the second fry.
Time: PT5M
Temperature: 338°F
Second Fry (5 min)
Return the hen to the oil and fry for an additional 5 minutes, or until the coating is deep golden and the internal temperature of the thickest part reaches 165°F (74°C).
Time: PT5M
Temperature: 338°F
Final Drain and Rest
Remove the chicken, place on the rack, and let rest for 5 minutes before cutting.
Time: PT5M
Serve
Carve the fried hen into pieces and serve hot with pickled daikon radish cubes on the side.
Time: PT2M
Nutrition Facts
- Calories
- 600
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains soy, Contains MSG
Allergens: Gluten, Soy
Ingredient Substitutions
- Instead of Cornish Game Hen: small whole chicken (1.5‑2 lb), young rooster
- Instead of Seasoning Salt (MSG + Salt): regular salt + pinch of MSG
- Instead of White Pepper: black pepper (will change flavor)
- Instead of Salt: sea salt
- Instead of Ottogi Frying Mix: homemade mix of rice flour, soy flour, garlic powder, pepper
- Instead of Vegetable Oil: peanut oil, sunflower oil
- Instead of Pickled Daikon Radish Cubes: pickled cucumber, kimchi
Equipment Needed
- Kitchen Shears
- Dutch Oven or Deep Pot
- Probe Thermometer
- Mixing Bowl
- Wire Rack or Cooling Rack
- Tongs
- Parchment or Wax Paper (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Spatchcocking the hen to ensure even cooking
- Maintaining oil temperature at 338°F during both fryings
- Double‑frying for crispness
Chef Tips from the Video
- Use parchment paper while cutting to keep the work surface clean and reduce cross‑contamination.
- A light dusting of extra frying mix on the skin before battering improves adhesion.
- Skim off any browned bits from the oil between the two fryings to keep the oil flavor clean.
Troubleshooting
Batter falls off during frying.
Make sure the chicken skin is completely dry before coating and dust with a little extra flour before dipping.
Oil temperature drops too low when the hen is added.
Do not overcrowd the pot; fry one hen at a time and pre‑heat the oil a few degrees higher before adding.
Chicken is not fully cooked inside after the second fry.
Check the internal temperature with a probe; if below 165°F, finish cooking in a 350°F oven for a few minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.
Freezer: Freezing is not recommended as the coating loses crunch.
Room temperature: Can sit at room temperature for up to 2 hours after cooking.
Make-Ahead Tips
- Season the hen and keep refrigerated for up to 30 minutes before frying.
- Batter can be mixed ahead and stored in the fridge; give it a quick whisk before use.
- Pickled daikon radish can be prepared a day in advance for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of Sijang‑Tongdak in Korean street food culture?
Sijang‑Tongdak, meaning “market chicken,” is a beloved Korean street‑food staple sold at night‑time market stalls. It originated as a quick, affordable way to serve whole chicken that is crispy on the outside and juicy inside, often enjoyed with pickled radish and beer.
What are the traditional regional variations of Sijang‑Tongdak in Korea?
In Seoul, the chicken is usually plain and double‑fried, while in Busan you’ll often find it brushed with a sweet garlic‑soy glaze. Some regions add gochujang‑based sauces or sprinkle toasted sesame seeds for extra flavor.
How is Sijang‑Tongdak traditionally served in Korean markets?
It is typically served hot on a metal tray, cut into bite‑size pieces, and accompanied by pickled radish (danmuji) and a side of cold beer or soju. The pickles add a sweet‑sour crunch that balances the rich fried coating.
What occasions or celebrations is Sijang‑Tongdak associated with in Korean culture?
While it’s a everyday street snack, Sijang‑Tongdak is especially popular during late‑night gatherings, after‑work drinks, and festivals like Chuseok when families enjoy hearty, shareable foods.
What authentic ingredients are essential for traditional Korean market‑style fried chicken versus common substitutes?
Traditional recipes use Korean seasoning salt (MSG‑salt blend), rice flour‑based batter mixes like Ottogi, and neutral oil such as soybean. Substitutes can include all‑purpose flour batter and regular sea salt, but the texture and flavor will differ.
What other Korean dishes pair well with Sijang‑Tongdak?
Pairs nicely with Korean side dishes (banchan) such as kimchi, seasoned spinach (sigeumchi namul), and a cold barley tea (bori‑sikhye). A bowl of soft rice or a simple cucumber salad also balances the richness.
What are the most common mistakes to avoid when making Korean market‑style fried chicken at home?
Common errors include not drying the chicken, which leads to a soggy coating; overcrowding the pot, which drops oil temperature; and skipping the second fry, which results in a less crisp crust.
Why does this recipe use a double‑fry method instead of a single long fry?
The first fry cooks the meat through at a slightly lower temperature, while the second fry at the same heat creates a golden, ultra‑crisp exterior without overcooking the interior. This technique is key to the signature texture of Korean market chicken.
Can I make this Korean market‑style fried chicken ahead of time and how should I store it?
Yes, you can fry the chicken ahead and store it in the refrigerator for up to 3 days. Reheat in a pre‑heated 350°F oven for 10‑12 minutes to restore crispness; avoid microwaving as it makes the coating soggy.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade focuses on fun, approachable home cooking tutorials, often exploring international street‑food dishes and sharing personal twists while emphasizing clear, step‑by‑step instructions.
How does the YouTube channel emmymade's approach to Korean cooking differ from other Korean cooking channels?
emmymade blends personal storytelling with practical home‑cook adaptations, using readily available ingredients like Cornish game hens and store‑bought frying mixes, whereas many Korean channels stick to traditional ingredients and larger whole chickens.
Last updated: September 2, 2026
