The Ultimate Guide to Korean Fried Chicken: History & Recipe

Korean fried chicken (KFC) has taken the world by storm, becoming a global sensation loved for its ultra-crispy texture, juicy interior, and bold flavours. But what makes it different from other fried chicken styles? Let’s dive into its rich history and learn how to make authentic Korean fried chicken at home.

The History of Korean Fried Chicken

Fried chicken wasn’t always a staple in Korean cuisine. It was introduced to South Korea by American troops during the Korean War in the 1950s. However, Koreans quickly put their own spin on it, refining the frying techniques and developing unique seasonings.

By the 1970s, Korea saw its first fried chicken franchise, and by the 1990s, the famous sweet-and-spicy Yangnyeom chicken emerged, forever changing the way the world viewed fried chicken. Today, Korean fried chicken is not just food; it’s a cultural phenomenon, best enjoyed with friends, beer (chimaek – chicken & beer), and good company.

What Makes Korean Fried Chicken Unique?

1. Double Frying: Unlike American-style fried chicken, which is typically fried once, Korean fried chicken is double-fried. This technique removes excess moisture, resulting in an ultra-crispy, golden crust.

2. Thin Batter: Instead of a thick, floury coating, Korean fried chicken has a lighter, crispier batter, often made with a mix of cornstarch and flour.

3. Flavour-Packed Sauces: Whether it’s the sweet and spicy Yangnyeom sauce or the savoury garlic soy glaze, Korean fried chicken is all about bold, addictive flavours.

Authentic Korean Fried Chicken Recipe

Ingredients:

For the Chicken:

• 1 kg chicken wings or drumettes

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp rice wine (optional)

• 1 cup potato starch (or cornstarch)

• ½ cup flour

• 1 egg (optional, for extra crispiness)

• Oil for frying

For Yangnyeom Sauce (Sweet & Spicy Glaze):

• 2 tbsp gochujang (Korean chili paste)

• 2 tbsp ketchup

• 2 tbsp honey or corn syrup

• 1 tbsp soy sauce

• 1 tbsp minced garlic

• 1 tbsp sesame oil

• 1 tsp vinegar

• 1 tsp sugar (adjust to taste)

• Sesame seeds and chopped green onions (for garnish)

Instructions:

1. Prepare the Chicken: Pat dry the chicken pieces and season with salt, pepper, and rice wine. Let them sit for at least 15 minutes.

2. Coat the Chicken: In a bowl, mix potato starch and flour. Lightly coat the chicken pieces. For extra crispiness, dip in beaten egg before coating.

3. Double Frying:

   • Heat oil to 160°C (320°F). Fry chicken for 7-8 minutes, then remove and let it rest for a few minutes.

   • Increase the oil temperature to 180°C (356°F) and fry again for 2-3 minutes until golden brown and crispy.

4. Prepare the Sauce: In a pan, heat sesame oil and sauté garlic. Add gochujang, ketchup, honey, soy sauce, vinegar, and sugar. Simmer until slightly thickened.

5. Coat the Chicken: Toss the fried chicken in the sauce or serve it on the side.

6. Garnish & Serve: Sprinkle with sesame seeds and green onions. Enjoy with pickled radish and a cold beer!

Final Thoughts

Korean fried chicken isn’t just about crunch—it’s a fusion of history, technique, and flavour. Whether you prefer it crispy and plain or drenched in sauce, it’s a must-try dish that has won hearts worldwide. Try making it at home and experience the magic of authentic Korean fried chicken!