Korean Fried Chicken Recipe

1 hour 40 minutes


Chicken coating

  • 2 chicken drumsticks
  • 2 chicken thighs
  • 4 chicken wings, with tips
  • 30g of cornflour
  • 2 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • black pepper

BBQ sauce

  • 3 tbsp of gochujang
  • 3 tbsp of ketchup
  • 2 tbsp of dark brown sugar
  • 2 tbsp of soy sauce
  • 1 tbsp of toasted sesame oil
  • 2 tsp fresh ginger, peeled and grated
  • 2 garlic cloves, grated or finely chopped


  • 64g of cornflour
  • 20g of matzo meal, fine
  • 30g of plain flour
  • 2 tbsp of chilli flakes, preferably gochugaru (Korean chilli flakes)
  • 1 tbsp of salt
  • 2 1/2 tsp garlic powder
  • 2 1/2 tsp onion powder
  • 1/4 tsp baking powder
  • 90ml of vodka, or any other neutral tasting 40% alcohol
  • 2 tbsp of gochujang, (Korean chilli paste)
  • vegetable oil, for frying


To begin, make the coating for the chicken wings. Add the cornflour, salt, baking powder and a liberal amount of pepper to a large bowl. Stir together to combine
Add the chicken wings and toss around so that everything is nicely coated. Transfer to a wire rack, shaking off any excess, and leave uncovered at room temperature for approximately 1 hour
Now make the barbecue sauce. Combine all of the ingredients in a small saucepan and simmer for 3–5 minutes until slightly thickened. This sauce can either be served as a dipping sauce or drizzled over the chicken before serving. If you choose the latter, remove the sauce from the heat early on for a thinner consistency. Serve the sauce warm or at room temperature
When ready to cook, place a large, wide, heavy-based pan (at least 13cm deep) over a medium-high heat, fill with oil (at least 5cm deep) and warm until it reaches 180°C
While the oil is heating up, make the batter. Whisk together the cornflour, matzo meal, flour, chilli flakes, garlic powder, onion powder and baking powder in a large bowl. In a small bowl, whisk together the chilli paste, vodka and 240ml water
Just before you're ready to cook the chicken, whisk the wet ingredients into the dry ingredient – do not do this too far in advance as the batter will thicken too much. The consistency should be relatively thin and runny
Now cook the chicken in 2 batches – the thighs and legs in one and the wings in another. Dip each chicken piece in the batter and allow any excess to drip off. Suspend the chicken in the oil for a couple of seconds to allow a crust to form, then allow it to slip completely into the oil (otherwise it will stick to the base of the pan)
Fry the chicken for 15–20 minutes, flipping halfway through, until nicely golden brown, crispy and cooked through
Transfer to either a wire rack or to plates lined with kitchen paper to drain, then allow the oil to return to 180°C before cooking the second batch of chicken
Serve the chicken with the barbecue sauce, either drizzled on top or on the side