Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece

RecipeKoreanCrispy

Korean Fried Chicken Thighs, Crispy and Sticky

Name: Korean Fried Chicken Thighs, Crispy and Sticky
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 450 g Chicken Thigh, bone in; 4 tbsp Cornflour; 3 tbsp Plain flour; 1 tsp Garlic powder; 1 tsp Salt; ½ tsp Black pepper; 5 tbsp Cold water; 500 ml Oil for frying; 2 tbsp Gochujang; 2 tbsp Honey; 1 tbsp Soy sauce; 3 Garlic, minced; 1 tsp Rice vinegar; 1 tsp Sesame oil; 1 tsp Sesame seeds; 1 Spring onion, sliced

Bone-in chicken thighs cut in pieces, double fried in a thin crisp batter and tossed in a sweet-spicy gochujang glaze.

Total time

50 m

25 m hands-on

Serves

generously

Difficulty

Medium

double fry

Korean

Sticky

key detail

Raw materials

The Meatigo product this recipe is built on. Everything else is pantry.

Meatigo bone-in chicken thigh, 450 g pack

Chicken Thigh (Bone In)

450 g · 1 pack · 12% off

₹289₹330

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Method

6 steps. Read it through before you start.

01
Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut each thigh into 2 or 3 pieces through the bone, or ask your butcher. Pat dry.
02
Batter
Mix the cornflour, flour, garlic powder, salt, pepper and water into a thin batter. Coat the chicken.
03
First fry
Heat the oil to 170 °C. Fry in batches for 8 minutes. Drain.
04
Second fry
Raise the heat to 190 °C. Fry again for 2 to 3 minutes until crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
05
Glaze
Simmer the glaze for 2 minutes in a wide pan.
06
Toss
Toss the chicken in the glaze. Finish with sesame and spring onion.

Questions

Why fry twice?+

The first fry cooks the chicken. The second drives off moisture so the crust stays crisp.

Can I use the air fryer?+

Yes. Spray well and air fry at 190 °C for 22 to 25 minutes, then toss in the glaze.

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