Frango Frito Coreano: Authentic Korean Fried Chicken Recipe

Korean fried chicken, known as frango frito coreano in Portuguese-speaking communities, has taken the global culinary scene by storm. Celebrated for its impossibly crispy exterior and tender, juicy interior, this dish combines the art of double-frying with bold, savory-sweet glazes. Whether you are hosting a dinner party or simply craving a restaurant-quality meal at home, mastering this recipe will elevate your cooking repertoire. The secret lies in patience, precise temperature control, and a coating that adheres perfectly to every piece of chicken.

Frango Frito Coreano: 3 Acompanhamentos para Vender Mais!

Crispy Korean fried chicken served with dipping sauces and side dishes

This image showcases the versatility of Korean fried chicken as a menu centerpiece, paired with complementary sides that balance its rich flavors. The dish is often served with pickled radishes, steamed rice, and a fresh cabbage salad to cut through the oiliness and heat. These accompaniments are not merely decorative; they are essential to the dining experience, offering contrast in texture and temperature that keeps each bite exciting.

1 whole chicken (about 1.5 kg), cut into pieces
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
2 cups cold water (for batter)
4 cups vegetable oil (for frying)
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon gochujang (Korean chili paste)
1 tablespoon sesame oil
Toasted sesame seeds (for garnish)
Pickled radishes (for serving)

Rinse the chicken pieces and pat them thoroughly dry with paper towels. Season with salt and pepper, then let rest for 15 minutes.
In a large bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt. Gradually add cold water until a smooth, thin batter forms—similar to pancake batter.
Heat the vegetable oil in a deep pot to 325°F (165°C). Dip each chicken piece into the batter, allowing excess to drip off, then carefully lower into the oil. Fry in batches for 8–10 minutes until lightly golden. Remove and drain on a wire rack.
Increase the oil temperature to 375°F (190°C). Return the chicken pieces to the oil and fry again for 4–5 minutes until deeply golden and extraordinarily crispy. Drain on a rack.
In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, ginger, gochujang, and sesame oil. Simmer over low heat for 3–4 minutes until slightly thickened.
Toss the fried chicken in the sauce until evenly coated, or serve the sauce on the side for dipping. Garnish with toasted sesame seeds and serve immediately with pickled radishes.

Como Fazer Frango Frito Coreano?

Golden brown Korean fried chicken pieces coated in a glossy sauce

This close-up view highlights the hallmark of authentic Korean fried chicken: a lacquered, crackly crust that shatters with each bite. Achieving this texture requires the double-fry method, which removes excess moisture and creates a barrier that keeps the meat succulent. The glossy glaze, often a balance of sweet, salty, and spicy notes, clings to the crust without making it soggy—a testament to the technique's precision.

1 kg chicken wings or drumettes
1 cup potato starch (or cornstarch)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup cold soda water (or ice water)
Oil for deep frying
2 tablespoons gochujang
2 tablespoons ketchup
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
Thinly sliced green onions (for garnish)

Pat the chicken wings dry and season with salt and white pepper. Let them sit at room temperature for 20 minutes.
In a bowl, mix potato starch, flour, and a pinch of salt. Add cold soda water and whisk until just combined—the batter should be slightly lumpy.
Heat oil to 340°F (170°C). Coat each wing in the batter, shaking off excess, and fry for 8 minutes until pale golden. Remove and rest for 5 minutes.
Raise oil temperature to 380°F (195°C). Fry the wings a second time for 3–4 minutes until golden brown and very crisp. Drain on paper towels.
In a bowl, whisk gochujang, ketchup, honey, brown sugar, soy sauce, garlic, and sesame oil. Warm the sauce gently in a pan if desired.
Place the fried wings in a large bowl, pour the sauce over them, and toss to coat evenly. Sprinkle with sesame seeds and green onions. Serve hot with a side of pickled radish or a simple cabbage slaw.