Korean Fried Chicken

For those who knows me very well, they know how I love eggs so much. They also know that I can eat up to five three eggs in a day. At my work, my colleague’s daughter often calls me ‘mother of all chickens’ because whenever she asks me what I want to eat, it’s either chicken or egg is the answer. Mostly egg. She often tells me that I treat eggs as my babies.

I admit I get fed up of cooking chicken most of the times, but I don’t know much beef recipes or veggies. So when I want to cook something, I always jump to chicken. And today, I am sharing another chicken recipe that you will surely love – KFC or Korean Fried Chicken.


Korean Fried Chicken, apart from Bibimbap, is also one of the popular Korean recipes around the web. The crunchy deep fried chicken wings goes very well with it’s sauce. It’s tangy, sweet and spicy. A perfect appetizer or this can be served with hot white rice just like I did. It was so good, I am telling you.

I hope my friends at Fiesta Friday #136 will love these yummy-licious chicken wings. Thanks to our solo co-host Aunt Juju and to our Angie. ❤ Happy Fiesta Friday!

Korean Fried Chicken


For the wings:

  • 16 chicken wings
  • 125g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • ¼ salt
  • ½ cup very cold water
  • 1 tbsp sesame seeds, toasted
  • Sliced green onions, to garnish (optional)
  • Cooking oil, for frying

For the sauce:

  • 8 cloves of garlic, finely grated
  • 1 large thumb-sized piece of ginger, finely grated
  • 4 tbsp soy sauce
  • 10 tbsp gochujang (Korean chili paste)
  • 4 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 6 tbsp brown sugar


  1. In a sauce pan, mix all sauce ingredients. Over low heat, bring the sauce to a simmer until the sugar is dissolved. Set aside until ready to use.
  2. In a deep pan over medium heat, add in cooking oil of about 3 inches deep. Wait to reach the right temperature. (If using thermometer, until it reaches 350 F.)
  3. In another bowl, mix flour, cornflour, baking powder, salt and ½ cup very cold water. Coat each chicken wings with this batter and while working batches, deep fry until golden brown. Take out the cooked chicken using a slotted spoon and drain the excess oil by placing them on a stack of paper towels.
  4. When all the chicken wings are cooked, place them in a bowl. Pour in the sauce and coat each chicken. Garnish with toasted sesame seeds and sliced green onions if desired.

Source recipe: KFC: Korean Fried Chicken by Donal Skehan



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I am also sharing these delicious KFC at


33 thoughts on “Korean Fried Chicken

  1. I’ve never had Korean Fried Chicken but this looks great. I’m definitely going to try this soon! Thanks for sharing at the Family Joy Blog Link Party this week!!

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  3. hi Juhls
    I love Korean chicken! Your recipe sounds absolutely delicious and it making me realise it is lunch time! Have a great week 🙂

  4. I’ve had Korean Fried Chicken on my Pinterest board for a while now; it’s been tempting me lately and this post of yours is doing a rather good job of helping it along. Looks delicious Jhuls, great job 🙂

  5. Not being a fan of wings, all skin and bones and no meat, I make this with drumsticks and it is absolutely delicious. I was given the recipe of one of my students years ago and I can attest to its addictiveness.

    1. Chicken wings is my third favorite part of chicken, next to thigh and drumstick. You are right that this is addictive, I am going to try it with thigh or drumstick and maybe baked them instead. Hmmm… Thanks, Nadia. x

  6. KFC chicken – yay! I try to stay away from fried food but I do make exceptions especially with this spicy sauce. 10 tbsp. chili paste? – must not be too hot! Good finger food (with lots of napkins) – wings appear at many college football parties. Thanks for sharing with us Jhuls and Happy Fiesta Friday.

    1. These were insanely spicy and requires delicious cold drink on the side. 😀 Thanks, Aunt Juju… for the lovely comment and for co-hosting. I hope you are having a good time. x

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