Get ready for crispy, juicy, and flavour-packed chicken coated in the ultimate sticky, spicy-sweet YesYum Korean G Sauce glaze. This Korean Fried Chicken is a crowd-pleaser that’s perfect for parties, game nights, or anytime you’re craving something irresistible. Let’s fry it up!
Ingredients
For the Chicken:
1kg free-range chicken wings or drumettes (or a free-range chicken, cut into 16 pieces)
3 tbsp salt (for brining, this gets washed off)
1/2 tsp ground black pepper
2 tbsp rice wine
3 cloves garlic, minced
1 cup cornstarch
Vegetable oil (for frying)
For the YesYum Korean G Sauce Glaze:
1/4 cup YesYum Korean G Sauce
2 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
For Garnish:
Sesame seeds
Chopped green onions
Instructions
Step 1.
Brine the Chicken
Place the chicken pieces in a large bowl and mix with 3 tbsp salt. Cover and let it brine in the fridge overnight or for a minimum of 1 hour.
Rinse the chicken thoroughly under cold water to remove the salt.
Pat the chicken dry with paper towels until completely dry.
Step 2.
Marinate the Chicken
Season the chicken with ground black pepper, rice wine, and minced garlic.
Cover and let it marinate for at least 30 minutes, or up to a few hours, for max flavor.
Step 3.
Coat the Chicken
Place the potato starch or cornstarch in a shallow dish.
Dredge each chicken piece evenly in the starch, shaking off any excess. The coating will help create a super crispy crust.
Step 4.
Fry the Chicken
Heat about 2 inches of vegetable oil in a deep pan or pot to 175°C (350°F).
Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for 6–8 minutes, turning occasionally, until golden brown and crispy.
Remove the chicken and drain on a wire rack or paper towels.
For extra crunch, double-fry the chicken: increase the oil temperature to 190°C (375°F) and fry the chicken again for 2–3 minutes until extra crispy.
Step 5.
Make the YesYum Glaze
In a small saucepan over medium heat, combine YesYum Korean G Sauce, gochujang, soy sauce, honey (or sugar), rice vinegar, sesame oil, garlic, and ginger.
Simmer for 2–3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Step 6.
Coat the Chicken
Place the fried chicken in a large mixing bowl.
Pour the YesYum glaze over the chicken and toss until every piece is evenly coated.
Step 7.
Garnish and Serve
Arrange the chicken on a serving plate.
Sprinkle with sesame seeds and chopped green onions for a finishing touch, just like the professionals.
Serve with pickled radish, a side of steamed rice, or ice cold beverage for a classic combo.
Pro Tip
The key to Korean fried chicken’s signature crispiness is frying the chicken twice. The first fry cooks the chicken, and the second crisps up the exterior.
You can also make this recipe using boneless chicken thighs or breasts for easier eating, just adjust the cooking time as boneless meat is quicker to cook.
How to Store:
Pop leftovers in an airtight container in the fridge. Reheat in the oven to maintain crispiness.