Korean-American Fried Chicken

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Senior Cook
Aug 24, 2004
Long Island, New York, USA
Korean-American Fried Chicken

From "Fried Chicken," by John T. Edge. Serves 4.


1/4 cup soy sauce

3/4 cup seasoned rice wine


1 small chicken (3-4 pounds),

cut into 8-10 pieces

1/4 cup cornstarch

1/2 cup all-purpose flour

1 tablespoon salt

Peanut oil

1 cup toasted sesame seeds

1 cup sea salt

1 cup black pepper

1 cup Sriracha hot chili sauce


Combine soy sauce and vinegar in a large bowl. Add chicken and marinate for 2 hours, turning occasionally.

Combine cornstarch, flour and salt in a paper bag. Add chicken, shaking until very lightly coated. Remove to a wire rack, shaking again to loosen any stray flour.

Heat 3 inches of oil to 350 degrees in a deep and heavy pot, preferably a cast-iron Dutch oven. Fry at 325 12-15 minutes until chicken is blond-brown with russet highlights, or until an internal thermometer registers 170 for dark meat, 160 for white meat. Place chicken on wire rack to drain.

Portion sesame seeds, sea salt and pepper into fourths and place a mix of each into four small bowls, one for each guest. Portion hot sauce in the same manner, into 4 more bowls. Dip chicken alternately into sesame-salt-pepper mix and/or hot sauce.


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