Step 1

Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until it reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix altogether well by hand.Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs.Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.

Step 2

Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.

Step 3

Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.

Step 4

Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.

Step 5

dsladek Edinburgh joined 7/20 & has 1 commentPosted July 19th, 2020 at 11:16 am | Log in to reply. Dear Maangchi,Thanks for the recipes! We’re enjoying Korean food in Edinburgh! See full size image Maangchi New York City joined 8/08 & has 91 commentsPosted October 30th, 2020 at 5:28 am | Log in to reply. Your chicken looks very tasty and the photo looks amazing, too! What’s the green vegetable in the bowl? Zuhal Turkey joined 5/20 & has 1 commentPosted May 17th, 2020 at 8:58 am | Log in to reply. HI Maangchi! I’ve just found your lovely website and have made a few recipes already like the kimchi and bulgogi! I made the fried chicken and it was amazing! My only problem is that I use a small pot and fry the chicken in two batches. But then the cornflour that is in the ends up burning and leaves dark brown pieces in the oil. What can I do? Voodoomems Hobart, Australia joined 5/18 & has 3 commentsPosted June 13th, 2020 at 4:37 am | Log in to reply. You can use a small metal strainer to scoop the pieces out.. and the chicken if it’s the right size. Or a metal soup skimmer.See full size image ilovepastry Toronto, Canada joined 5/20 & has 16 commentsPosted May 10th, 2020 at 6:31 pm | Log in to reply. Thanks again Maangchi for another delicious recipe. I have used your recipe several times already! :)See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 20th, 2020 at 5:35 pm | Log in to reply. Mouthwatering! EvgenyTen Russia joined 10/20 & has 1 commentPosted October 8th, 2020 at 2:15 am | Log in to reply. Hi Maanchi, you are the best!Have one question, can I use chicken breast? Julie_35 Brittany, France joined 8/20 & has 5 commentsPosted October 26th, 2020 at 12:43 pm | Log in to reply. DeliciousSee full size image