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Korean Fried Chicken

Recipe Source by the Perdue Farms Culinary Team

Korean Fried Chicken

Recipe Source by the Perdue Farms Culinary Team
An Asian twist on a Southern classic, chicken pieces are marinated in a Korean-style sauce, dredged in a cornstarch mixture, deep fried and covered in a spicy Bulgogi glaze.

Recipe Quick Facts

Prep
30
Minutes .
Marinate
4
Hours .
Cook
30
Minutes .
Makes
6
Servings .
The link to Korean Fried Chicken has been copied

Ingredients

Ingredients

  • 1 Perdue Harvestland Organic Whole Chicken, cut into 10 pieces (2 wings, 2 drums, 2 thighs and 2 breasts cut in half)
  • 3 tablespoons Gochujang paste
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon fish sauce
  • 5 cloves garlic, minced
  • 3 green onions, minced
  • 1 tablespoon ginger, minced
  • 1 habanero pepper, minced
  • 1 teaspoon black pepper
  • 1 1/8 cups honey
  • 2 cups cornstarch
  • 1 teaspoon baking powder
  • Oil for frying
  • 1/2 cup Sriracha
  • 1/2 cup Gochujang
  • 1 teaspoon cayenne pepper
  • 2 teaspoons sesame seeds

Made with Our

Approx. 4-lb. plump, tender and juicy organic whole chicken

Your Price

Limited Time Only Save 62%
Regular Price $34.99 Sale Price $12.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Make marinade by combining Gochujang paste, soy sauce, sesame oil, vinegar, fish sauce, minced garlic, minced onions, minced ginger, minced pepper, black pepper and 3 tablespoons honey. Place chicken in a bowl and cover with marinade. Refrigerate for 4 to 8 hours.

Step 2

Recipe step image

Step 2

In a bowl, mix corn starch and baking powder. Remove chicken from the marinade and pat dry. Dredge chicken pieces in cornstarch mixture, shaking off excess. Let rest for 5 to 10 minutes.

Step 3

Step 3

Pour enough oil in a medium to large pot to fill it halfway. Using a digital thermometer to check temperature, heat oil over medium heat to 340 F. Reduce heat to low when oil reaches appropriate temperature.

Step 4

Step 4

Place chicken in pot, starting with drums and thighs, following with breasts and finally wings. Cook until the internal temperature, when measured with a digital meat thermometer, reaches 185 F. Remove chicken from pot and place on a paper towel-lined plate or platter to drain

Step 5

Step 5

Make Bulgogi glaze by combining 1 cup honey with last four ingredients. Set aside. Heat oil in pot to 360 F. Place chicken back in oil and cook until brown. Remove chicken from pot, toss in glaze and serve. Note: Glaze can also be served on the side.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS