Usually called chikin in Korea and this refers to a variety of fried chicken dishes from South Korea. In South Korea, fried chicken is consumed as a meal, an appetizer, or as an after-meal snack.


  • 16 pieces of chicken wings
  • 1 teaspoon of salt
  • A pinch of black pepper
  • 1/2 teaspoon of grated ginger
  • 1/2 cup of corn flour
  • 5 – 6 cups of cooking oil
  • Korean spicy sauce ingredients:
  • 2 tablespoon of grated onion
  • 1 tablespoon of minced garlic
  • 1 teaspoon of grated ginger
  • 1 tablespoon of soy sauce
  • 4 tablespoon of dates vinegar
  • 2 – 3 tablespoon of hot sauce (brand: Frank Original)
  • 4 tablespoon of ketchup or chili sauce (brand: Heinz)
  • 2 tablespoon of gochujang sauce
  • 2 tablespoon of corn syrup or honey
  • 1 tablespoon of CSR sugar Low G (or more for taste)
  • 1/2 teaspoon of Dijon mustard
  • 1 teaspoon of sesame oil


  • 1/2 teaspoon of sesame seeds


  1. First add ginger, salt and pepper with the chicken. Marinate for 20 – 30 minutes.
  2. Pre heat the pan with low heat. Add 1 tablespoon of cooking oil and sauté minced onion, ginger and garlic for 1 minute.
  3. Add all of the sauce ingredients and stir well. Simmer it for about 5 to 5 minutes until it thickens slightly and turn off the heat.
  4. Drain thoroughly any excess water from marinated chicken. Coat chicken evenly with corn flour.
  5. Add more oil into the pan for deep frying. Heat oil to 320 oF. Add chicken one at a time. Fry chicken in two batches and cook them until they turn golden brown, for about 5 – 7 minutes.
  6. Heat the oil to 370 °F and add chicken and deep fry once again for 2 – 3 minutes until golden brown. Remove and set it aside to filter excess oil.
  7. Heat the sauce over low heat. Add chicken and stir well. Make sure the chickens are evenly coated. Sprinkle some sesame seeds.