K-Food Recipes

Baek Jong-won's Homemade Half-and-Half Chicken

It is a Korean-style fried chicken that is double-fried to make the outside extremely crispy, then coated in a sweet and spicy sauce based on gochujang, soy sauce, and starch syrup. It is the star of the "Chimaek (chicken+beer)" culture enjoyed with beer.

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백종원 PAIK JONG WON 3.4M💬 2.2K⏱ 12:58

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 1,500 kcal per serving· about 3,000 kcal total· ⏱ 50 min(AI estimate)
0 selected
  • Cut chicken(토막닭(7호))1 whole
  • Milk(우유)1 cup
  • Frying mix(튀김가루)⇄ Substitute ▼2 cup
  • Seasoned salt(맛소금)0.5 tablespoon
  • Black pepper(후추)1 g
  • Cooking oil(식용유)1.8 L
  • Corn syrup(물엿)220 g
  • Ketchup(케찹)75 g
  • Gochujang (Korean chili paste)(고추장)45 g
  • Soy sauce(진간장)35 g
  • Minced garlic(간마늘)65 g
  • Fine chili powder(고운고춧가루)15 g
  • Brown sugar(황설탕)50 g

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Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Clean the cut chicken thoroughly and pat dry.▶ 0:15
  2. 2Season the chicken evenly with the seasoned salt and pepper.▶ 1:53
  3. 3Submerge the chicken in milk and let it marinate for 20 minutes.▶ 3:31
  4. 4Add all the sauce ingredients to a pot and simmer over medium heat, stirring until thickened.▶ 5:09
  5. 5Add 1 cup of frying mix to the marinated chicken and mix well.▶ 6:47
  6. 6Place the remaining frying mix and the chicken into a bag, then shake until evenly coated.▶ 8:24
  7. 7Preheat the oil to 160-170°C, then add the chicken and deep-fry it twice for extra crispiness.▶ 10:02
  8. 8Drain the excess oil and toss with the sauce to your liking to finish.▶ 11:40

💡 Cooking Tips

Double-frying is key. Cook it first at a low temperature (160°C), let it cool off, and then fry it a second time at a high temperature (180~190°C) to remove moisture and keep it crispy for a long time. The sauce should be tossed after turning off the heat to maintain crispiness.

⇄ Substitutes

Potato starch (Potato starch) is the crispiest, but if unavailable, cornstarch (Cornstarch) can be substituted. If you don't have gochujang, you can imitate the sauce by mixing Sriracha + ketchup + brown sugar, and if you want to reduce oil, you can bake it in an air fryer.

Storage

Fried food is best eaten immediately after frying. If there are leftovers, they get soggy, so instead of a microwave, reheat them in an air fryer or oven (180°C) to restore the crispiness. The sauce can be made in advance and stored in the refrigerator for up to 1 week.

Related

Soy Garlic Chicken (Soy Garlic Chicken), Dakgangjeong (Dakgangjeong), Padak (Green Onion Chicken).

FAQ

  • Q. Can I make it without frying using an oven or air fryer?

    A. Yes, it is possible. Lightly coat the chicken in starch, spray with a little oil, and bake at 200°C in an air fryer until golden brown to get crispiness close to deep-frying. However, the glass-like texture of deep-frying is difficult to achieve.

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