Korean fried chicken (chikin) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
South Korea Servings: Serves 4
South Korea Servings: Serves 4Korean Fried Chicken, or ‘Chikin’ as it’s affectionately known in South Korea, is a beloved dish with roots tracing back to the 20th century, when fried chicken was first introduced to the Korean palate. Known for its exceptionally crispy exterior and succulent interior, this dish is often coated in a sweet and spicy glaze that elevates its flavor to a new level. It is often enjoyed as an anju (food consumed with alcohol) and has become a staple in Korean cuisine, widely celebrated for its unique double-frying technique that ensures an unforgettable crunchy texture.
Ingredients
- chicken wings – 2 lbs / 900 g
- salt – 1 tsp
- black pepper – 1/2 tsp
- cornstarch – 1 cup / 150 g
- all-purpose flour – 1 cup / 130 g
- baking powder – 1 tsp
- vegetable oil – for frying
- garlic cloves – 3, minced
- ginger – 1-inch piece, grated
- soy sauce – 3 tbsp
- honey – 3 tbsp
- gochujang (Korean chili paste) – 3 tbsp
- rice vinegar – 1 tbsp
- sesame seeds – 1 tbsp
- green onions – 2, chopped (for garnish)
Instructions
- Begin by seasoning the chicken wings with salt and black pepper.
- In a large bowl, combine cornstarch, flour, and baking powder.
- Coat the chicken pieces in the dry mixture, ensuring they are fully covered.
- Heat vegetable oil in a deep fryer to 350°F (175°C).
- Fry the chicken wings in batches for 5-7 minutes or until golden brown and crispy. Remove and let drain on paper towels.
- Allow the chicken to rest for 5 minutes, and then refry for another 5 minutes to achieve extra crispiness.
- In a saucepan over medium heat, combine minced garlic, grated ginger, soy sauce, honey, gochujang, and rice vinegar. Stir until the sauce thickens.
- Toss the fried chicken in the sauce until well coated.
- Sprinkle with sesame seeds and garnish with chopped green onions before serving.
Substitutions
- chicken wings -> chicken drumsticks
- cornstarch -> potato starch
- gochujang -> sriracha sauce
Enhancements in the Next Evolution
- Marinate the chicken wings in the sauce for an hour before coating and frying for deeper flavor infusion.
- Add a tablespoon of freshly squeezed lime juice to the sauce for a citrusy kick.
- Incorporate a bit of crushed red pepper in the batter for additional heat.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
