This Korean fried chicken recipe is deceptively easy to make. It possesses the perfect mix of spicy and sweet and makes for the ideal comfort food when you need something indulgent and delicious.
I first discovered Korean food a few years ago after visiting a local restaurant and trying Bibimbap and ever since then I’ve been obsessed. You can find my recipes for Bibimbap and Kimchi on the site already. It took me close to a year to fine tune the recipe but now I have it exactly how I want it. My family love it and it takes under an hour to prepare and make. It has the perfect combination of crunchiness on the outside and succulent moist chicken on the inside.
The best chicken to use for this recipe is chicken on the bone. Chicken breast tends to be on the dry side and really you need chicken that has skin on it. The skin really crunches up when you deep fry it and adds a little something that you don’t get from skinless chicken.
The first step in this recipe is gathering your ingredients together and coating your chicken in the rice wine and garlic.
You’ll then need to coat all your chicken pieces in plain flour before deep frying.
The chicken will be ready when it is golden brown but you’ll need to test a piece to ensure it is cooking all the way through.
The final step is making the sauce and coating the chicken. I finish it off with sesame seeds but you can skip this part if you’d like.