Seasoned Korean Fried Chicken Authentic Recipe
Authentic Chikin Recipe South Korea, Asia
- 2 lbs (900g) chicken wings
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup (60g) potato starch
- ¼ cup (30g) all-purpose flour
- ½ tsp baking soda
- 2 large eggs
- 1 tbsp toasted sesame seeds
- SAUCE
- 2 tsps vegetable oil
- 3 garlic cloves, minced
- ⅓ cup (90g) ketchup
- ⅓ cup (110g) rice syrup
- ¼ cup (120g) gochujang (Korean hot pepper paste)
- 2 tsps white vinegar
- 2 tsps vegetable oil
- corn (or vegetable) oil for frying
- pickled radish (chicken-mu), optional, as a side dish
- Heat 2 inches (5 cm) of oil in a deep pan over medium-high for 10–12 minutes, until 330–350ºF (165–175ºC). No thermometer? Dip a chicken piece — if it bubbles, it’s ready.
- Meanwhile, toss chicken with salt, pepper, starch, flour, baking soda, and eggs by hand until evenly coated.
- Add chicken to hot oil one piece at a time. Fry (in batches as to not overcrowd the pot) for about 12 minutes, turning until golden and crispy. Drain on a wire rack or strainer.
- Heat 2 tsp oil in a skillet over medium-high. Sauté garlic for 30 seconds until lightly browned. Add ketchup, rice syrup, gochujang, and vinegar. Stir well. Simmer on low until bubbling, then remove from heat.
- Reheat oil to 330–350ºF (165–175ºC). Fry chicken again for about 12 minutes, flipping often, until super crunchy.
- Warm sauce again until bubbling. Toss fried chicken in the sauce to coat evenly.
- Sprinkle with sesame seeds and plate. Optional: serve with pickled radish (chicken-mu).
We strongly advise you to read the cooking tips before jumping to the recipe though.
Introduction & history
Chikin refers to Korean-style fried chicken, a popular dish known for its ultra-crispy, paper-thin skin and bold, flavorful sauces. The preparation starts with small cuts of chicken (often wings, drumsticks, or boneless pieces) that are lightly coated in flour, corn or potato starch, and baking soda, then deep-fried twice — a technique that ensures a crisp, non-greasy texture. After frying, the chicken is typically brushed or tossed in sauces such as soy garlic, yangnyeom (a sweet and spicy chili sauce), or honey butter glaze. Korean fried chicken emphasizes light seasoning before frying (usually just salt and pepper), letting the sauces provide the main flavor punch afterward. Unlike traditional American fried chicken, chikin is lighter, crispier, and often eaten as a social food, paired with beer in the popular combination known as chimaek (chicken + maekju, or beer). It is commonly served as anju — food meant to accompany drinking — but also enjoyed...
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