Korean chicken

Korean chicken

50 min
Baked chicken drumsticks that are brushed with a sweet-salty, hot spice mixture that gives good Korean flavours. Simple and tasty with stir-fried vegetables and rice.


  • Set the oven to 200°C.
  • Place the chicken in an ovenproof dish. Stir together the spice mixture and, using a brush, coat the chicken.
  • Roast in the middle of the oven for about 45 minutes.
  • Remove the chicken and pour the leftover cooking juices into a saucepan. Add the crème fraiche and bring to a boil.
  • Peel and chop the vegetables. Quickly sauté them in butter and rapeseed oil and add the other ingredients.
  • Serve with jasmine rice.

Korean chicken

What makes Korean chicken so good?
Korean food is known for its freshness, deep and rich flavours that create that elusive umami flavour: the perfect balance between sweet, salty, bitter, and sour. This recipe ticks all those boxes and more, making it one of Korea’s most celebrated.
How does Korean fried chicken stay crispy?
The secret is twofold: potato starch is used in the batter (a lighter ingredient that absorbs less oil and creates a paper-thin, almost translucent layer) and double frying (after 10 minutes in the fryer, the chicken is removed, cooled for two minutes, and then placed back in the fryer for another 10 minutes).
How to store Korean chicken?
This recipe can be stored in an airtight container and refrigerated for up to four days.


Chicken drumsticks
Sour cream
200 ml
Small leek
Red pepper
Oyster sauce
3 tbsp
2 tsp
Sesame oil
1 tbsp
Toasted sesame seeds
9 g
Spice mix
2 tbsp
Japanese soy sauce
1 tbsp
Oyster sauce
1 tbsp
Garlic cloves, grated
White wine vinegar
2 tsp
Sambal oelek
22½ ml
Butter & rapeseed oil
3 tbsp
½ tsp
Pepper to taste

Korean street food at its best

Sticky, sweet, smoky, and spicy, this recipe is the embodiment of umami and represents the very best of Korean street food. Served here with rice and vegetables as a dinner-time feast, it can just as easily be transformed into a finger food at a sophisticated cocktail party, served cold at the picnic table, or rested on a bed of salad as a light lunch.

Try spicy Korean chicken – leaves no stomach empty

Achieving umami is not easy. It requires the skilful blending of complex flavours, from sweet and salty to bitter and sour, that has you close your eyes and give a sigh of pure wonder. This recipe for spicy Korean chicken manages just that, and you will find it near impossible to stop at just one serving.

Side dishes to serve with Korean chicken

Because the flavour of this recipe is so big, keep your side dishes simple and complimentary. Traditional options include a spicy Korean cucumber salad, bowl of kimchi (available in most grocery stores), or Gamja Jorim (Korean braised potatoes). A bowl of steamed rice, cooling coleslaw salad, or homemade garlic bread are also great ideas that will go well with this recipe.

Beverages that go well with Korean chicken

Beer with chicken is such a popular pairing in Korea that, much like a celebrity couple, it has its very own blended name: chimaek (“chi” for chicken and “maek” for maekju or beer). A crisp rosé, sparkling wine like Cava or Prosecco, or a fruity Riesling also compliment the dish’s big and bold flavours. For a non-alcoholic alternative, try Sac-Sac: a much-loved Korean drink made from either mandarin and the fruit’s pulp or grape juice and whole grapes.

The best serving ideas for Korean chicken

On a bed of rice or noodles with vegetables, this recipe makes for a perfect dinner. Swapping the chicken drumsticks for wings will transform it into a beautifully sticky and sophisticated finger food at your next cocktail party. It can be served cold as well, making it a great option for picnics, lunch boxes, and even salads.