When I visited Seoul for the first time in 2008, I was wide-eyed and ecstatic to try everything!
I was curious to see how Los Angeles Korean Food stacked up to the home country.
First, I was blown away by the Kimchi. The Kimchi served at any average restaurant in Seoul was so much better than any Korean restaurant back in the US!
And the same for Korean noodles and stews! I was in food heaven.
Among other dishes, I distinctly remember being impressed with Korean Fried Chicken.
I grew up in the US, so I was used to Southern-Style “Soul-Chicken” being the gold standard.
But Korean Fried Chicken was incredible!
When you bite into the chicken, the skin was extra crispy – you could hear the crunch (I think most shops double-fry their chicken).
Moreover, the chicken was not greasy – you don’t get oil trickling down your fingers!
I fell in love with it.
Now, there are tons of chicken shops throughout Seoul. Every neighborhood has one.
The most popular chain – beyond the mom and pop shops – is Kyochon Chicken. In fact , it was voted #1 for 13 straight years.
I visited Kyochon 3 times during that stay. (Often by myself – heh!)
Kyochon chicken was double-fried to perfection. It had that extra-crispy bite.
And for the first time, I found myself licking my fingers. The sauce was salty, sweet and tangy – but very well balanced.
But enough of the intro! I’m getting myself very hungry.
Today, you are in luck!
I’ll teach you how to make this Kyochon chicken at home. The taste is spot-on with Kyochon.
Note: Kyochon typically serves only chicken wings – as opposed to bigger breast and thigh pieces.
If you prefer those bigger cuts, I would recommend deep-frying in a pot instead. And also doubling the sauce ingredients as we have much more surface area to cover.
If you don’t have plans this weekend, treat yourself to some Korean Fried Chicken.
Before you crack the beer, snap a photo of the wings and tag us on IG. We enjoy seeing pictures of your dishes – makes us happy (like this!)
Daniel out! 🕺
Korean Fried Chicken - Kyochon Chicken
- Chicken wings - 20 pieces ~500 grams
- Milk - 500 ml
- Salt - 4-5 shakes
- Pepper - 4-5 shakes
- Starch powder - few shakes Use potato or corn starch powder
Honey Soy-Sauce Glaze
- Soy sauce - 2 Tablespoons
- Sugar - 1.5 Tablespoons
- Mirin - 1.5 Tablespoons
- Vinegar - 1 Tablespoon
- Honey - 1 Tablespoon
- Black pepper - few shakes
- Oyster sauce - ½ Tablespoon optional
- Dried red chili pepper - ½ pepper optional
- Give the chicken wings a wash - get rid of any debris on them.
- Take out a large mixing bowl and place the cleaned chicken wings in. Then pour in the milk. Let it sit in the milk for 20 minutes.
- After 20 minutes, drain-off the milk and let the chicken pieces sit in the strainer to drip-off excess milk. (Note: Do not wash off the milk off)
- Next, place the chicken wings in a large plastic (ziploc) bag. Season them with salt and pepper. Seal the bag and give it a nice shake. Then add in the starch powder and give another mix.
- Place in all of the listed ingredients into a bowl. And give a thorough mix.
- Put frying pan on a medium-high heat. Place enough oil to create a thin layer on the bottom of the pan. Once it gets hot, place the wings in. Remember to tap-off the extra starch powder from the wings before placing them into the oil.
- Fry on both-sides until they get nice and crispy. Make sure to flip them and move them around so that they don't burn. You can also reduce the heat to a low if you see the the oil is splashing around too much.
- Once they wings get golden-crispy, turn off the heat and put them onto a plate.
Make Glaze and Coat
- Remove oil and give frying pan a quick wipe-down.
- Then put frying pan on a medium-low heat. Once it is hot, place the sauce in.
- Mix the sauce around with a spatula until it thickens up. Should take around 2-3 minutes.
- Then toss in the fried chicken and mix until each piece is well coated.
- Serve on a plate. Enjoy!
- If you want to use drumsticks (or other larger chicken pieces), I would recommend deep-frying in a pot.
- See video below for more details
Enjoying these recipes? Drop some love 🙃
I wld like to do 2 portion of d recipe. Can I reuse the milk to soak another batch of chicken wings? =)
what is the approximate amount in measurement is a shake?
you mention a 4-5 shakes or one shake
I love this recipe! I have done it a few times and it's amazing.
Aimee Ravelo says
Been making this since April 2020 and it's so good! Thanks for the recipe, Daniel!
I made this tonight. My family and I loved it. I posted a pic on Instagram and tagged you.
I lived in Seoul for 2 years and would order Kyochon Chicken every other week, after learning about it after the 1st year. I will certainly be trying this recipe as I miss this chicken so much and can not find anything remotely close here in NC. Thanks so much.
When I roast a chicken, we're usually stuck with breast meat that nobody really wants. (We're both dark-meat lovers, ha). I make up this sauce as a dipper for the "leftover" meat on rice. Can't go wrong!
Will leaving out the Morin make a big difference to the sauce??
Hi Rupa! If you can't have mirin, I would just skip it.
Uggghh. Why is this sooo good!? Thank you guys!
Yea, the sauce is quite addictive no? Hah glad you enjoyed it!