Korean Chicken is a dish that combines crispy perfection with a tantalizing sweet-and-spicy glaze with golden, crunchy chicken in a sticky, flavorful sauce made with gochujang, honey, garlic, and soy.
What is Korean Chicken?
Korean chicken, or “chikin” (치킨), refers to a range of chicken dishes originating from South Korea, with fried chicken being the most popular variation. Korean fried chicken differs from its Western counterpart by boasting an ultra-crispy texture, thanks to a double-frying technique, and being coated in flavorful sauces like gochujang-based spicy-sweet glaze, soy garlic, or honey butter.
It’s a dish with cultural significance, often shared with friends over cold beers—a practice known as “chimaek” (치맥), short for chicken and maekju (beer).
Tips and Tricks for Perfect Korean Chicken
- Double Frying is Key: This method ensures the chicken stays crispy, even after being coated in sauce.
- Use Potato Starch: Potato starch creates a crunchier coating than regular flour.
- Marinate for Flavor: For extra depth, marinate the chicken in a mixture of garlic, soy sauce, and ginger for 1-2 hours before coating.
- Oil Temperature Matters: Use a thermometer to maintain consistent frying temperatures.
- Rest the Chicken: After the first fry, let the chicken rest for a few minutes to release moisture, which helps achieve a crispier texture during the second fry.
Popular Variations of Korean Chicken
- Soy Garlic Chicken: A mild yet savory version featuring a garlic-infused soy sauce glaze.
- Yangnyeom Chicken: The iconic spicy-sweet Korean fried chicken made with gochujang.
- Honey Butter Chicken: Sweet and buttery, perfect for those who prefer less spice.
- Dakgangjeong: Bite-sized boneless chicken pieces coated in a sweet soy glaze with a hint of crunch from nuts or sesame seeds.
How to Serve Korean Chicken
Korean chicken pairs beautifully with a variety of sides.
- Pickled Radish: A classic accompaniment that balances the richness of fried chicken with tangy freshness.
- Steamed Rice: Perfect for soaking up any leftover sauce.
- Cold Beer: Experience chimaek for a true Korean culinary experience.
- Kimchi: Adds a spicy, fermented kick to your meal.
How to Store and Reheat Korean Chicken
- Storing Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: To maintain crispiness, reheat chicken in an oven at 375°F (190°C) for 10-12 minutes. Avoid microwaving, as it can make the coating soggy.
Recipe FAQs
Q: Can I bake Korean chicken instead of frying it?
A: Yes! While frying gives the crispiest results, you can bake the chicken at 400°F (200°C) for 25-30 minutes, flipping halfway. Use an air fryer for even crispier results.
Q: What is the difference between gochujang and gochugaru?
A: Gochujang is a fermented chili paste, while gochugaru refers to Korean chili flakes. Both add spice but in different forms.
Q: Is Korean chicken gluten-free?
A: Not traditionally, as flour and soy sauce contain gluten. To make it gluten-free, use gluten-free flour and tamari instead of soy sauce.
Q: Can I use boneless chicken?
A: Absolutely! Boneless thigh or breast meat works well, especially for dakgangjeong.
Q: What oil is best for frying Korean chicken?
A: Neutral oils like canola, vegetable, or peanut oil work best due to their high smoke points.
Korean Chicken
Korean Chicken is a dish that combines crispy perfection with a tantalizing sweet-and-spicy glaze with golden, crunchy chicken in a sticky, flavorful sauce made with gochujang, honey, garlic, and soy.
Ingredients
- 1 lb skinless, boneless chicken breasts or thighs (cut into chunks)
- 2 tbsp honey
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp neutral oil (like grapeseed or vegetable)
- 2 scallions, chopped
Instructions
- Spice the Chicken: Lay chicken chunks on parchment paper, sprinkle with gochugaru, and cover with another sheet. Gently pound with a meat mallet to coat evenly.
- Pan Fry: Heat oil in a skillet over medium heat. Add chicken and cook for 2-3 minutes per side until golden and cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, combine soy sauce, rice vinegar, and honey. Let it bubble for about a minute until slightly thickened.
- Coat the Chicken: Return the chicken to the pan and toss it in the sauce for about a minute until well coated.
- Garnish and Serve: Sprinkle sesame seeds and chopped scallions over the chicken. Serve hot and enjoy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 338Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 138mgSodium 582mgCarbohydrates 10gFiber 1gSugar 9gProtein 44g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Korean chicken is a true culinary treasure, loved for its crispy texture, bold flavors, and versatility. Whether you’re hosting a game night, looking to impress at a dinner party, or simply craving something indulgent, this dish is a guaranteed crowd-pleaser.
Still Hungry Try These Delicious Chicken Recipes: