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A plate of golden-brown Chicko Chicken with soy garlic and spicy sauce, garnished with sesame seeds and green onions.

Chicko Chicken: Crispy & Easy Fried Chicken Recipe

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  • Author: Sam
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Crispy on the outside, juicy on the inside—this Chicko Chicken recipe is an easy and flavorful take on Korean fried chicken. Using a double-frying method, this dish achieves a perfectly crunchy texture that stays crisp even after being coated in a rich soy garlic or spicy yangnyeom sauce. Whether you’re a fan of sweet, savory, or spicy flavors, this recipe has something for everyone. Serve it with pickled radish and a cold drink for the ultimate Korean fried chicken experience!

Ingredients

Scale

For the Chicken:

  • 2 lbs chicken wings or boneless thigh pieces
  • 1 cup cornstarch or potato starch
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 egg (optional)
  • 1 cup cold water or soda water
  • Vegetable oil for frying

For the Soy Garlic Sauce:

  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon cornstarch (for thickening)

For the Spicy Yangnyeom Sauce:

  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 tablespoon ketchup
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic powder

Instructions

Step 1: Prepare the Chicken

  1. Pat the chicken pieces dry with a paper towel.
  2. Season with salt, black pepper, garlic powder, and ginger powder. Let it marinate for 15-20 minutes.

Step 2: Make the Batter

  1. In a bowl, whisk together cornstarch, flour, and cold water (or soda water) until smooth.
  2. Dip each chicken piece into the batter, ensuring a light and even coating.

Step 3: First Fry

  1. Heat oil in a deep pan or fryer to 325°F (163°C).
  2. Fry the chicken in small batches for 5-6 minutes, then remove and drain on a wire rack.
  3. Let the chicken rest for 5 minutes before frying again.

Step 4: Second Fry for Extra Crispiness

  1. Increase the oil temperature to 375°F (190°C).
  2. Fry the chicken again for 2-3 minutes until golden brown and extra crispy.
  3. Drain excess oil on a wire rack.

Step 5: Make the Sauce

  1. In a saucepan, mix the ingredients for your chosen sauce (soy garlic or yangnyeom).
  2. Simmer on low heat until slightly thickened, about 2-3 minutes.

Step 6: Coat and Serve

  1. Toss the crispy chicken in the warm sauce, coating evenly.
  2. Garnish with sesame seeds and chopped green onions.
  3. Serve immediately with pickled radish and your favorite side dishes.

Notes

  • For extra-crispy chicken, use potato starch instead of cornstarch in the batter.
  • Letting the chicken rest between frying removes excess moisture, ensuring maximum crunch.
  • If you prefer a dry-style Chicko Chicken, serve the sauce on the side instead of tossing the chicken in it.
  • Store leftovers in an airtight container and reheat in an oven or air fryer to maintain crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Deep Frying
  • Cuisine: Korean

Find it online: https://www.freshleafrecipes.com/recipe-chicko-chicken/