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Test Kitchen Approved

Korean Fried Chicken

Recipe By Inspired by Anthony Bourdain’s Korean Fried Chicken recipe in his book Appetites.

Yields

6 to 8 servings

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Inspired by Anthony Bourdain’s Korean Fried Chicken recipe in his book Appetites.

This fried chicken packs a lot of umami flavors with a little spice! The bright red sauce makes this a gorgeous to make when you want to impress your friends.

Serving Suggestions

Serve with a fresh salad of red cabbage, kale, shredded carrots, red peppers, and/or cucumbers and your favorite Asian-style dressing.

Ingredients

For marinade & chicken:

1 cup vegetable oil



3 to 4 lbs. chicken drumsticks

For sauce:

1 cup gochujang chili paste

1/4 cup apple cider vinegar

2 Tbsp. vegetable oil

1 Tbsp. maple syrup

1 Tbsp. soy sauce (or tamari)



For frying:

vegetable oil

1 cup cornstarch

Savory Spice ingredients in this recipe

  • Nashville Hot Fried Chicken Spices

    This dish has its own lore, one veiled in revenge. They say revenge is a dish best served cold but in this case, the opposite is definitely true. T...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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Directions

For marinade: In gallon size zip-top bag, combine oil, Nashville Hot Fried Chicken Spices, and Mayan Sea Salt. Add chicken and toss to coat. Cover and refrigerate for 1 hour.

For sauce: Whisk all ingredients together and set aside.

For frying: Add at least 2 inches of oil to a Dutch oven or other heavy-bottomed pot. Heat oil to 355 degrees. Line a baking sheet with paper towels and set a cooling rack on top. Place cornstarch in a pie tin or wide, shallow bowl. Remove chicken from marinade, shaking off excess oil. Roll drumsticks in arrowroot to coat. Shake off any excess arrowroot and add chicken to oil to fry, in batches, for about 10 min. or until golden brown and internal temperature registers 175 degrees on a meat thermometer. Transfer to the cooling rack to drain. While still warm, brush chicken all over with a thin layer of sauce. Serve with remaining sauce on the side for dunking.