Over time my recipes continually improve. This is my ultimate Korean fried chicken. Super crispy and has a spicy Korean sauce which uses strawberry jam. Since trying Korean friend chicken in Seoul, I tried to match the taste and texture. I think I’ve figured out the recipe.

Components & Ingredients List

Korean Fried Chicken (street food with jam) 

• 2 tbsp ketchup
• 4 tbsp corn syrup
• 1 tbsp gochujang
• 2 tbsp sugar 
• 1 tbsp gochukaru 
• 1 tbsp soya sauce 
• black pepper (to taste)
• 1 tbsp bulldog donkatsu sauce 
• 1 tbsp strawberry jam 
• 1 tbsp water 
• 5 minced cloves of garlic

Chicken Marinade

• 3 cups milk
• 2 tbsp sugar
• 2 tbsp caujun spice
• 3 tbsp soya sauce 
• 3 tbsp vegetable oil
• 5 minced cloves of garlic
• black pepper (to taste)
• baking soda 

Wet Mix: 1 part fry powder &  1 part water

Dry Fry Powder: 60% flour; 38% corn starch and 2% baking powder 

Directions

1) Mix and heat up sauce ingredients until it bubbles and set aside. 

2) Debone and chop up chicken thighs into bite size pieces (6 pieces per thigh). Then mix water and baking soda and put the chicken in for 20 mins. Then drain and rinse chicken. 

3) Add in the marinade to the chicken and let it marinade for at least 20 mins. To maximize flavour and tenderness, I marinade it over 2 days.

4) Make a batch of the dry mix. Then separte into 2 bowls. 1 bowl dry mix and the 2nd bowl half dry mix and half water. 

5) Put all the chicken pieces into the wet mix. 

6) Heat up vegetable oil to 325F. Then coat the chicken in the dey mix and throw into the fryer. Cook in batches so it stays around 325. Put fried chicken on a wired rack. Always remove any small bits of batter in the oil. Check the inside temp of the chicken is 165F.

7) Once the first batch is fried, then heat up the oil to 350F and fry the pieces the chicken for a second time. Once the chicken cools down a bit, tap the chicken to see if it is rock hard… if not throw it back into the fryer. 

9) Take the oil down to 300F and fry the rice cakes. (Careful the rice cakes might pop

10) Coat the chicken with a brush with the sauce and coat the rice cakes with the sauce.