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Korean Fried Chicken (Fillets/Thighs)

Korean style crumbed and pan fried chicken that can be used in burgers or as a main with salad. Check out my Korean Style Slaw Salad recipe. The chili sauce is also well worth making for this chicken which adds that extra zing and sweetness to the dish.
As I have mentioned before, I do use kitchen scales for my measurements to ensure consistency each time I make a recipe. Although, I do show the approx spoon size so that you can still make this recipe if you don't have kitchen scales.
Check out my pics on Instagram at @food.bysaba
Prep Time2 hours 30 minutes
Cook Time20 minutes
Total Time2 hours 40 minutes
Course: Main Course
Servings: 2 people

Equipment

  • Bowls
  • Plates
  • Deep Pan/Fryer
  • Kitchen Scales
  • Measuring Cup
  • Fork/Whisk

Ingredients

Marinated Chicken

  • 2 piece skinless & boneless chicken thighs fillets
  • 10 g garlic, crushed/minced (approx 2 cloves)
  • 10 g ginger, grated (approx 2 tsp)
  • 50 ml mirin
  • 50 ml light soy sauce
  • 25 g Korean chili paste (gochujang)  (approx 1 tbsp)

Batter

  • 40 g plain flour
  • 25 g bread crumbs (panko if you wish)
  • 25 g rice crackers, crushed (flavoured if you want)
  • 1 egg

Serving Sauce

  • 40 ml soy sauce (approx 2 tbsp)
  • 50 g brown sugar
  • 40 ml rice vinegar
  • 40 g Korean chili paste (gochujang)  (approx 2 tbsp)
  • 20 g garlic, crushed/minced (approx 4 cloves)
  • 20 g ginger, grated (approx 1 tbsp)
  • 20 ml sesame oil

Instructions

Marinated Chicken

  • In a large bowl, combine the marinade ingredients and mix well.
  • Place the chicken in the marinade and mix thoroughly with your hands.
  • Cover and refrigerate to marinate (at least 2 hours or overnight). 

Serving Sauce

  • Put all the service sauce ingredients in a saucepan and simmer gently until syrupy. This will take approx 5-8 min.
  • Take off the heat and set aside (see Notes).

Frying Chicken with Batter

  • Prepare 2 plates and a bowl.
  • In one plate, put flour. In the other plate, combine bread crumbs and crushed rice crackers.
  • In the bowl, lightly whisk egg.
  • Take each chicken fillet/thigh and place it into the flour, then the egg and then the crumb to coat and set aside.
  • In a deep pan, pour in canola oil (or any other good quality vegetable oil), enough to be 1 cm deep.
  • Heat oil on medium heat and when it starts to smoke, place the battered chicken into the hot oil. Flip once the batter underneath has a nice golden colour.
  • When chicken is cooked, remove chicken from pan and rest on wire rick or paper towel to absorb any excess oil.
  • Serve with Korean slaw salad and serving sauce made earlier.

Notes

  • The more sugar you use for the serving sauce, the more thicker it will become.
  • Don't let the serving sauce cool too much, otherwise it will be too thick to serve.  You can thin the sauce by slightly reheating it.