1/8 Photos of Korean Fried Chicken
5 hrs 20 mins
For as long as I can remember, my mom has made this for all the special days like birthdays, holidays, and dinner parties. I've always loved them and am now making them for my own family. This is a side dish made for banquet/special event tables. It is usually served along with other Korean dishes, and in that way eaten as a side dish, or it is served alone as an appetizer. You can of course just eat it w/rice for dinner. It can be eaten at any time. I'll add step by step pictures!
My Private Note
Units: US | Metric
- 1DIRECTIONS FOR CHICKEN PREPARATION.
- 2Cut fat off of the chicken and wash.
- 3Place clean chicken in colander and make sure to drain all of the excess water off the chicken.
- 4DIRECTIONS FOR PASTE.
- 5Finely dice 1/2 large onion into tiny, tiny pieces.
- 6Grind other 1/2 of the large onion.
- 7Or simply grind whole onion if you want to avoid finely dicing onion.
- 8Add to large mixing bowl.
- 9Add the rest of the ingredients into the mixing bowl.
- 10Mix everything until it becomes a thick, pasty mixture.
- 11If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.
- 12Taste the batter at this time. If it is too sweet, add some more salt & pepper.
- 13DIRECTIONS FOR COMBINING.
- 14Add the dried off chicken into the pasty mixture.
- 15Mix well.
- 16Marinate the chicken in the fridge for at least 3 hours.
- 17Leave out 1 hour prior to frying.
- 18Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.
- 19Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.
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Nutritional Facts for Korean Fried Chicken
Serving Size: 1 (543 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 1258.9
- Calories from Fat 659
- Total Fat 73.2 g
- Saturated Fat 20.5 g
- Cholesterol 368.4 mg
- Sodium 3486.8 mg
- Total Carbohydrate 57.8 g
- Dietary Fiber 2.6 g
- Sugars 21.4 g
- Protein 87.5 g