Cheesy Korean Fried Chicken

I think majority of Kdrama and Kpop fans can understand my predicament when I say that the eating segments in said dramas or variety shows make me crave their food like crazy! They make everything look so appetizing to the point where I would try to recreate dishes that instant if I had the ingredients on hand. What sorcery is this?

And I feel like the Koreans really know their fried chicken. They normally use the double-frying method which makes the chicken super crispy. I had these Cheesy Korean Fried Chicken a few times in different Korean restaurants in Malaysia, and they hit the spot Every. Single. Time! (I’m just awaiting for the day when I can try it out in Korea first hand….)

It usually comes served on a sort of hot plate griddle, with the fried chicken in the middle and surrounded by cheese. But I managed to recreate it in a non-stick frying pan – it works just as well! And ooooh boy, the chicken paired with the oozing melting cheese is a beautiful wonder.

I made a bbq gochujang marinade for this fried chicken recipe, which has the perfect balance between sweet and savory. It’s also slightly more spicy too because that’s how I normally take it, but feel free to adjust the heat level according to your preference. Enjoy!

RECIPE

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Cheesy Korean Fried Chicken

Bbq gochujang boneless korean fried chicken covered in melted cheese that's perfect for sharing!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Appetizer, Main Course, Snack

Keyword: chicken, experience

Servings: 2

Ingredients

• 1 lb boneless chicken thigh (cut to preferred size)

Wet Batter

• 1/4 tbsp salt
• 1/4 tbsp pepper
• 3/4 cup flour
• 3/4 cup batter

Dredging

• potato starch

Sauce

• 1/2 cup bbq sauce
• 2.5 tbsp gochujang
• 1 tbsp sesame oil
• 2 tbsp gochujaru (optional)
• 2 tbsp water
• 1 tbsp honey
• 1 tbsp sesame seeds
• shredded mozzarella
• cream corn (optional)

Instructions

• Cut chicken thigh to preferred size. Season with salt and pepper. 
• Add flour and water to make a wet batter. 
• Set aside for at least 10 minutes. 
• Dredge each piece of chicken with potato starch and shake off excess. 
• Fry in hot oil by batches making sure not to overcrowd the pot.
• Remove when it’s lightly golden. 
• Once everything is fried, fry again in hot oil for a few minutes to make it extra crispy. Remove when it's golden and let it rest.
• Mix sauce ingredients in a bowl. 
• Coat every piece of chicken with the sauce.
• In a non-stick pan/hot plate griddle, add the chicken in the middle and surround it with shredded mozzarella cheese.
• Melt the mozzarella with cream corn. Dip chicken in the melted cheese and enjoy!

Notes

*Adjust amount of gochujang according to preferred spicy level.

*You can also choose to melt cheese seperately and pour over the chicken.

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