Korean Chicken

3.9/5 rating (8 votes)
  • Serves: 2
  • Prep Time: 15 mins
  • Ready in: 15-20 mins
  • Difficulty: Easy
  • Print:
Korean Chicken


  • 1 tbsp mirin
  • 1 tsp fish sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp very finely minced fresh ginger
  • 6 small chicken thighs, skinned, boned and each one cut into 4 or 5 pieces
  • 125g cornflour, roughly
  • For the Sauce
  • 2 tbsp mirin
  • 100mls dark soy sauce
  • 4 tbsp tomato ketchup
  • 100g runny honey
  • 75mls rice vinegar
  • 2 tbsp gochujang (Korean chili paste) go shu-a gang
  • 3 cloves garlic, finely chopped
  • 2 tbsp finely chopped ginger
  • 2 tsp toasted sesame oil
  • To Serve
  • toasted sesame seeds, to serve
  • 2-3 finely diagonally sliced spring onions
  • pickled cucumber

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  • Heat oil to 170°C.
  • Mix the mirin, soy and ginger together really well.
  • Add the chicken and really mix well, then leave for 1 hour.
  • Next dip each piece of marinated chicken in the cornflour and coat really well.
  • Then re coat dusting lightly.
  • Carefully place half the chicken into the hot oil and cook for about 6-7 minutes, until light golden.
  • Lift out and let the oil get back to temperature then cook the second lot of chicken again for 6-7 minutes, then lift out.
  • Let the oil get back up to about 185-190°C.
  • Meanwhile all the ingredients for the sauce into a saucepan and stir to the boil, then cook until you have a nice dense sticky sauce.
  • Fry the chicken for a second time, all together now for a further 6-8 minutes until golden brown, crispy and cooked through.
  • Lift out and drain really well on kitchen paper.
  • In a pan, combine all the ingredients for the sauce and stir until bubbling.
  • Add ¾ of the sauce to the chicken and coat really well, then add toasted sesame seeds and spring onions, serve piping hot.

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