Yogiyo Korean Fried Chicken Recipe

Looking for a new take on southern friend chicken? We have you covered with this aromatic Yogiyo Korean-fried option!

This recipe for Korean fried chicken is an easy and quick way to wow your friends. The flavor comes from the combination of soy sauce, garlic, ginger, brown sugar, sesame oil, and ground black pepper. And it’s oh-so-good!

Yogiyo Korean Fried Chicken Recipe

Serves: 6


  • 1.5kg chicken wings
  • 40g cornflour
  • 1½ tsp salt
  • ½ tsp baking powder
  • For the batter:
  • 100g cornflour
  • 50g rice flour
  • 50g plain flour
  • 1 tsp baking powder
  • 1 tbsp salt
  • 2 tsp garlic granules
  • 250ml water
  • Oil for deep-frying
  • Spring onions, chopped
  • For the Gochu Jang glaze
  • 2 garlic cloves, roughly chopped
  • 5 tbsp Yogiyo Gochu Jang Chilli Sauce for Cooking
  • 1 tbsp finely chopped ginger
  • 1 tbsp sesame oil
  • 2 tbsp clear honey
  • 1 tbsp toasted sesame seeds


First make the glaze. Using a pestle and mortar or food processor, purée the garlic cloves to a smooth paste. Put in a heavy-based saucepan along with the other ingredients.

Cook on a low heat, simmering gently for about 3 minutes until it thickens, stirring to stop the sugars from burning on the bottom of the pan. Set aside.

Cut the tips from the wings and chop each wing in half at the joint. Pat the wings dry.

In a bowl, mix together 40g cornflour, ½ tbsp salt and ½ tsp baking powder, then coat the wings with the mixture, one at a time. Tap excess flour from the wings and place on a metal rack.

Heat the oil in a deep fryer or wok to 180° In the meantime, mix together the ingredients for batter in a bowl, add the water and whisk together well.

Using tongs, dip each wing in the batter, making sure it’s well coated and transfer straight into the oil.

Fry until light golden, about 5-7 minutes, and transfer to a rack.

When all chicken is cooked, fry the wings again, making sure the oil is at 180°C, until golden brown, about 5 minutes.

Transfer to a rack and leave until cool enough to handle then put in a serving dish and drizzle with the Gochu Jang glaze.

Serve, sprinkle with chopped spring onions if you like. And enjoy!

Published in Recipes