Kyochon Chicken. When I visited Seoul for the first time in 2008, I was wide-eyed and ecstatic to try everything. I was curious to see if Los Angeles Korean food was anything like the home country. After all, I had left Korea when I was only four years old. Out of all the foods that I tasted, I remember being so impressed with Korea’s fried chicken.
There are alot of fried chicken shops throughout Seoul. Almost every neighborhood has one. However, Kyochon Chicken is the most popular fried chicken restaurant brand – voted #1 for 13 straight years. And I must admit, their chicken is truly finger-looking good! Much of it has to do with their extra crispy batter and an addictive sauce.
Today, you are in luck. I will teach you how to make this recipe at home. The taste is spot-on to Kyochon’s chicken. Try it out this weekend and thank me later!
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 - 1/2 Tablespoon optional
- Dried red chili pepper - 1/2 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