Korean Street Food Style Fried Chicken

I’m hungry. It’s late and I’ve watched so many YouTube videos on Korean-style that I can’t stop thinking about it. So as it often goes, I’m making it so I can have a real idea of what it tastes like.

A deep fried whole Korean market style fried chicken.

Korean Style Fried Chicken

A whole chicken deep-fried to perfection.
4.29 from 28 votes
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Dinner, Lunch, Main Course
Cuisine Korean
Servings 2
Calories 724 kcal


  • dutch oven or deep fryer
  • kitchen shears


  • 1 Cornish game hen 1 1/2 pounds
  • 1/2 tsp. Korean seasoning salt
  • 1/4 tsp. Kosher salt 
  • 1/4 tsp. white pepper Black pepper works too.



  • Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2" slice into the breast meat under the wing. This will allow it to cook more evenly.
  • Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry.
  • In a large bowl whisk together the frying powder mix and water until there are no lumps.
  • In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over.
  • Dip the seasoned bird into the batter, allowing the excess to drip off.
  • With a pair of tongs slowly lower the bird into the oil. Hold it in the oil for a few seconds before letting it go. This allows the batter to harden a bit and helps keep it from sticking to the bottom.
  • Use a slotted spoon to remove bits of fried batter. Fry for 12 minutes, carefully turning a few times during cooking.
  • Drain the bird on to a rack. Bring the oil back up to 338˚F (170˚C).
  • Return the game hen to the hot oil and fry for another 5 minutes. Occasionally, flip and turn while cooking to ensure even browning.
  • Drain on a rack. Sprinkle with an additional shake of salt and pepper. Serve warm along with daikon radish pickles.


Calories: 724kcalCarbohydrates: 37gProtein: 48gFat: 41gSaturated Fat: 11gCholesterol: 316mgSodium: 1491mgPotassium: 780mgFiber: 3gVitamin A: 556IUVitamin C: 2mgCalcium: 299mgIron: 3mg
Keyword chicken, deep fried, fried chicken, Korean street food, whole fried chicken
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4 thoughts on “Korean Street Food Style Fried Chicken”

  1. 5 stars
    Emmy, I love your video for the twice-fried Korean chicken/Cornish hen, and this recipe is wonderful.
    I have a question. Can you provide info about the probe thermometer you used in the video? I’d like to buy it. (If I missed the info here on your site or in the video, I apologize!)
    If you have an associate link that will allow you to receive some compensation for such purchases, I’d be happy to buy it that way.

  2. 5 stars
    Annie D try ThermoWorks for a probe thermometer like the one in the video (I don’t work for them but I use their products). The mock chicken looks so delicious -I will have to try this method of frying. Love your videos Emmy.

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