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Korean Market Style Fried Chicken Recipes For Dinner

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."


Korean Market Style Fried Chicken Recipe


Vegetarian • Gluten free

1/4 tsp: Korean hot pepper flakes
1: Pickled radish
2 tbsp: Soybean, roasted powder

1: Egg, large

Baking & spices
1/4 tsp: Baking soda
1 pinch: Black pepper, ground
1 1/4 tsp: Kosher salt
1 tsp: Sesame seeds, toasted

1/2 cup: Icy cold water


  • With a sharp kitchen knife or scissors, snip the flesh between the thigh and the body and around the wing of each chicken half. Evenly season with ¾ teaspoon kosher salt and ½ teaspoon pepper. Refrigerate 1 to 2 hours or overnight. Evenly coat with ¼ cup flour.
  • Combine the batter ingredients in a large bowl. Whisk or mix well with a spoon until there are no lumps.
  • Add all the dipping ingredients in a small, shallow bowl. Set aside.
  • Heat 2 inches of cooking oil in a fry pan or pot until it reaches 350ºF. Add the onion chunks and fry until brown. Remove the onion with tongs or skimmer.
  • Whisk the batter again so it’s well-mixed and then and dip one chicken half so it’s evenly coated. Lift the chicken and let the batter drip off, then put it into the hot oil. Let cook for 2 minutes and then turn it over with tongs.
  • Fry for another 10 minutes, turning over occasionally. Take it out and put it on a wire mesh strainer over a stainless steel bowl.
  • Heat up the oil again to 350ºF (about 30 seconds to 1 minute) and add a chicken half. When the oil starts bubbling vigorously, grab the chicken with your tongs in one hand, and with your kitchen scissors in the other hand cut some slashes into the thick thigh and breast. This will help the chicken cook thoroughly, make it more crispy and crunchy, and make it look more appetizing.
  • Fry the chicken 10 to 11 more minutes, turning over occasionally. Take it out and put it in a mesh strainer lined with paper towels, and fry the other chicken half.
  • Serve right away with chicken-mu and the dip. To use the dip you touch an edge of the chicken in the salt and then bite into it. Eat a piece of chicken-mu in between bites of chicken.

Korean Fried Chicken With Garlic Recipe


1: Chicken, whole small

2 tbsp: Korean shrimp paste

1/2: Chinese cabbage
100 g: Daikon
2 cloves: Garlic
6: Garlic cloves
1 tsp: Ginger, fresh
1 thumb-sized piece: Ginger
6: Spring onions

2 tbsp: Honey
2 tbsp: Soy sauce

Baking & spices
1 tsp: Baking powder
2 tsp: Caster sugar
100 g: Cornflour
3 tbsp: Gochugaru, dried
4 tbsp: Gochujang
65 g: Plain flour
1: Salt
4 tbsp: Sea salt

Oils & vinegars
1 tbsp: Rice wine vinegar
1 tbsp: Sesame oil, toasted

Beer, wine & spirits
125 ml: Vodka

125 ml: Water


  • For Chicken: combine 2 tsps salt, 25g cornflour, and 1/2 teaspoon baking powder in a large bowl and whisk to combine. Make two slices into the chicken thigh to make sure no moisture builds up, as this can cause an oil explosion. Add chicken and toss until every surface is coated. Transfer to a wire rack set on a baking sheet. Transfer to the fridge and let rest, uncovered, for at least 30 minutes and up to overnight.
  • When ready to fry, preheat oil to 180 C in a pan large enough to hold the chicken. Combine remaining 75g cornflour, 1/2 teaspoon baking powder, the flour, and 2 teaspoons salt in a large bowl and whisk to combine. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of single cream.
  • Add the chicken to the batter. Lift and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower into hot oil. Fry, using a metal spider or slotted spatula to rotate and agitate the chicken as it cooks until evenly golden brown and crisp all over, about 15 - 17 minutes. Transfer to a paper towel-lined plate and season immediately with salt.
  • For The Sauce: combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to combine.
  • For the Kimchi: remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over the salt and massage it in with your hands. Add the rest of the ingredients and stir to combine - you can use your hands but make sure you wear disposable gloves as the smell of the shrimp paste will stick to your hands. Cover the bowl with cling film and leave to ferment at room temperature for 2–5 days. After 2 days fermentation you can transfer the kimchi to a sterilised kilner jar. Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.

Whole Korean Fried Chicken Recipe


1 tsp: Garlic powder

Scroll to Continue

2: Eggs

1 tsp: Hot sauce

Baking & spices
1 1/3 cup: Flour
3 tsp: Paprika
1/2 tsp: Pepper
1/2 tsp: Salt
1 tbsp: Seasoning salt

6 tbsp: Butter
1/4 cup: Milk

null: 1 8 pc whole cut chicken, skin on


  • Preheat oven to 400.
  • In large baking dish add your butter and place in preheated oven to melt.
  • Meanwhile in large bowl whisk together your eggs, milk and hot sauce, set aside.
  • In another bowl whisk together your flour and seasonings until combined.
  • Remove baking dish from oven.
  • Dip your chicken pieces into flour, then egg mixture then back into flour again and then place skin side down in your baking dish. Bake in oven for 30 minutes then flip chicken over and continue baking for an additional 20 minutes until brown and chicken is cooked through. Remove from oven and let drain slightly on paper towels.
  • Sprinkle with chopped parsley before serving if desired.

Korean Fried Chicken With Radish Recipe


1: Cornish game hen (1 1/2 pounds)

1: Daikon radish pickles

Baking & spices
250 g: Korean frying powder mix
1/2 tsp: Korean seasoning salt
1/4 tsp: Kosher salt
1/4 tsp: White pepper

Oils & vinegars
6 cup: Vegetable oil

250 ml: Water


  • Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2" slice into the breast meat under the wing. This will allow it to cook more evenly.
  • Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry. In a large bowl whisk together the frying powder mix and water until there are no lumps. In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over. Dip the seasoned bird into the batter, allowing the excess to drip off.
  • With a pair of tongs slowly lower the bird into the oil. Hold it in the oil for a few seconds before letting it go. This allows the batter to harden a bit and helps keep it from sticking to the bottom. Use a slotted spoon to remove bits of fried batter. Fry for 12 minutes, carefully turning a few times during cooking.
  • Drain the bird on to a rack. Bring the oil back up to 338˚F (170˚C). Return the game hen to the hot oil and fry for another 5 minutes. Occasionally, flip and turn while cooking to ensure even browning. Drain on a rack. Sprinkle with an additional shake of salt and pepper. Serve warm along with daikon radish pickles.

Korean Fried Chicken With Soy Sauce Recipe


1: Whole Chicken

1 lb: Daikon radish
2 cloves: Garlic
2 1/2 tsp: Garlic granules
2 tsp: Ginger
2 tbsp: Korean chile flakes
2 1/2 tsp: Onion granules

3 tbsp: Ketchup
5 tbsp: Korean chile spread
2 tbsp: Soy sauce

Baking & spices
1/4 cup: All-purpose flour
3/4 tsp: Baking powder
10 grinds: Black pepper
2 packed tbsp: Brown sugar, dark
3/4 cup: Cornstarch or cornstarch
6 1/2 tsp: Kosher salt or sea salt
1/4 cup: Matzo meal, fine
1/2 cup: Superfine sugar or caster sugar

Oils & vinegars
1: Oil
1/2 cup: Rice vinegar
1 tbsp: Sesame oil, roasted

Beer, wine & spirits
1/3 cup: Vodka

1 1/2 cup: Water


  • Make the pickled radish cubes: Combine the first four ingredients in a large bowl, whisking until the sugar and salt are dissolved. Add the radish and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
  • Make the pre-coating: In a large bowl, whisk together the first 4 ingredients. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest uncovered for 1 hour.
  • Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees Fahrenheit (175 degrees Celsius).
  • In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
  • Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes. Serve the chicken with the BBQ sauce, pickled radish and beer.

Korean Market Style Fried Chicken Information

So what makes Korean fried chicken so different from its American counterpart? While its American cousin is usually brined and dredged in a flour and buttermilk mixture, Korean fried chicken tends to be more light and crispy with a thin, almost paper-like skin that is not heavily battered.

Korean fried chicken is super crispy due to the addition of potato starch in its batter and double frying the chicken. This second fry also boils off the extra moisture in the chicken after the first fry. Korean fried chicken is known to stay extra crispy for an extended period of time, even with a glaze!

The batter can be made like this:

Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.

If you've ever eaten Korean fried chicken, you'll notice the thin, yet crispy crunch first and foremost. While American-style fried chicken usually consists of a thick, browned, well-seasoned crust with flabby, moist meat, Korean-style fried chicken often comes across as healthier and less fatty.

Coating small pieces of chopped meat, fish, shrimp—or even cauliflower—that will be sautéed or stir-fried in some straight-up cornstarch, gives you a crispy coating after after a super short time sizzling in that oil.

It's simply not necessary to boil chicken before frying it, and you may actually compromise the taste of your dish. While you can technically boil chicken before frying it, you'll end up with a compromised flavor and, possibly, a crust that falls right off.

While it is definitely delicious, is Korean fried chicken healthy? Korean fried chicken can be a very unhealthy dish given its high fat content from double frying - a traditional serving of Korean Fried chicken can run at 940 calories with only 21 grams of protein and a whopping 84 grams of fat and 30 grams of carbs.

The frying powder is a type of mixed flour which can be used as a batter while making fried food items. You can add this flour with water and make a batter out of it before applying to chicken, beef, pork or other meats.

Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

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