Korean Fried Chicken
Korean Fried Chicken made with the Thermomix: crispy chicken wings coated in a spicy-sweet gochujang glaze with garlic, ginger and soy. The Thermomix grinds the aromatics into a fragrant marinade paste and simmers the sticky sauce to the ideal consistency, while the wings fry up shatteringly crisp outside and juicy inside. A crowd-pleasing Asian main course for weekends or game nights.
About this recipe
Korean Fried Chicken Thermomix TM7 brings the legendary double-crisp street food of Seoul straight into your kitchen. If you have been searching for Korean fried chicken recipes that actually work with an all-in-one kitchen machine, this is the one: chicken wings soaked in a gochujang, garlic and ginger marinade, dredged in a seasoned flour and corn starch coating, fried until audibly crunchy and then tossed in a sticky, glossy chilli-honey glaze. The TM7 earns its place at every step: the integrated scale weighs the flour, corn starch and baking powder to the gram for a consistently light, crackling crust, while the grinder turns whole garlic cloves and fresh ginger into a fine aromatic paste in seconds — no chopping board, no sticky fingers. Meanwhile the heating function simmers the gochujang glaze with constant stirring so it reduces to a lacquered sweetness without ever catching on the bottom of the bowl. Serve these glossy crimson wings as a show-stopping main course for a weekend dinner, a game-night spread or a festive party platter, scattered with sesame seeds and spring onion. It is comfort food with a chilli kick, made remarkably manageable.
Preparation tips
- Pat the chicken wings thoroughly dry with kitchen paper before dredging them in the flour, corn starch and baking powder mix; bone-dry skin is the secret to that signature Korean crackle when the wings hit the hot oil.
- Fry the wings in small batches so the oil temperature stays stable and each piece crisps evenly; overcrowding the pan traps steam and turns the gochujang-marinated wings soggy instead of shatteringly crisp.
- For a milder family version, reduce the gochujang and add extra honey and soy sauce to the glaze; children love the sticky sweetness while adults can spike their portion with extra Korean chilli flakes.
- Toss the fried wings in the warm glaze only just before serving so the coating stays crunchy; let the sauce thicken in the mixing bowl while the wings drain on a wire rack.
Recipe variations
- Oven-baked version: skip the deep fryer and roast the coated chicken wings on a wire rack in a hot oven, turning once, then toss them in the same gochujang-honey glaze made in the Thermomix for a lighter but still sticky Korean fried chicken.
- Festive party variation: use chicken drumettes instead of wings and double the glaze, adding a splash of rice vinegar and toasted sesame oil; arrange on a platter with sesame seeds, spring onion and lime wedges for a game-night showstopper.
Why this recipe works
Craving the crunch and spice of Korean Fried Chicken but short on time? This recipe delivers that perfect sticky glaze and crispy texture without the usual kitchen hassle. The Thermomix TM7 is your ultimate time-saving companion, effortlessly whisking together the complex sauce and managing prep work in moments. Instead of spending hours over a hot stove, let the TM7 handle the heavy lifting. In no time at all, you can serve a restaurant-quality meal that satisfies hungry mouths, proving that delicious international cuisine doesn't require a whole evening to prepare.
Thermomix TM7 Benefits
- Weighing accuracy - The integrated scale of the Thermomix weighs flour, corn starch and baking powder to the gram for a consistently crackly coating. [Weighing]. [Built-in Scale]
- Aromatic grinding - The TM7 grinds whole garlic cloves and fresh ginger into a fine marinade paste, releasing maximum flavour in seconds. [Grinding]. [Multi-Function]
- Precise heating - The Thermomix heats the gochujang glaze with constant stirring until it turns sticky and glossy without burning. [Heating]. [Precision Control]
- Even mixing - The TM7 blends soy sauce, honey and Korean chilli paste into a uniform glaze with balanced sweet-spicy flavour. [Mixing]. [Multi-Function]
- Coarse chopping - The Thermomix chops spring onion garnish quickly while the wings fry, keeping your hands-free for the hot oil. [Chopping]. [Hands-Free]
Ingredients
- garlic cloves
- fresh ginger
- all-purpose flour
- corn starch
- baking powder
- sea salt
- ground black pepper
- chicken wings
- garlic cloves
- fresh ginger