Korean Fried Chicken Knees

Korean Fried Chicken Knees is a Korean inspired chicken dish prepared with chicken’s knee, the tiny joint connecting the drumstick to the foot where it is seasoned with gochujang, garlic and ginger, coated with flour then deep fried.


You might be wondering what is a Chicken Knee? well there is such a thing and it’s completely edible, this tiny joint that connects the drumstick to the thighs contains a soft cartilage and some meat from both the drumstick and thigh section. Its popular in Chinese restaurants where they season and deep fry it like a popcorn chicken, the only difference is that this thing has a crunch on the meat that many Asians love, it’s all about the texture like most Asian dishes. While some people might think it’s weird, if someone disguises it as a popcorn chicken, you won’t even notice but as you bite them you will be surprised of that fatty cartilage crunch which gives this dish its unique attribute. It can be seasoned which every way you want to like our recipe today which is inspired by the Korean Fried Chicken, while its not glazed it has the same flavour qualities due to the use of gochujang and ginger.

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Korean Fried Chicken Knees 2

Korean Fried Chicken Knees

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Korean

Description

Korean Fried Chicken Knees is a Korean inspired chicken dish prepared with chicken’s knee, the tiny joint connecting the drumstick to the foot where it is seasoned with gochujang, garlic and ginger, coated with flour then deep fried.


Scale

Ingredients

Chicken

  • 500 g chicken knees
  • 5 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tbsp gochujang
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • salt
  • freshly ground black pepper
  • oil, for deep frying

Crispy Coating


Instructions

  1. In a container that you can cover mix together flour, cornstarch and chilli powder.
  2. In a bowl combine all chicken ingredients apart from the oil. Mix it well.
  3. Put oil on wok, fill it up enough for deep frying then heat to 180C.
  4. While oil is heating, place chicken knees, one piece at a time in the container filled with the flour mixture. Do not over crowd and do it in just one layer. Cover the container then mix it but shaking it up, until chicken is well covered.
  5. Set chicken aside, do it with the remaining uncoated chicken.
  6. Deep fry chicken pieces, dropping them one by one into the hot oil, cook for 6-8 minutes or until chicken is cooked through. Remove from wok, drain of excess oil then serve.


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8 Responses

  1. This is totally my thing! How did you gather so many chicken knees? Or where did you buy them??

  2. I just recently got my first gochujang – what a revelation! Love the stuff! This recipe looks really good – but not sure where to get chicken knees!

  3. Gina Ramos says:

    Could you please post a photo of chicken knees. Here in the US, they’re either thighs or drumsticks (lately I’ve seen gizzards in regular groceries not the Asian ones) with bones or boneless. Is this similar to the items that Pelicana (a Korean world-wide fried chicken chain) have in their store?

  4. Interesting! I had no idea chicken knees was a thing. I mean it makes sense, but still…we don’t hear about them much here in the States. With that said, I do love popcorn chicken, so your point is accurate. If you call this popcorn chicken, no one would think twice about it. Either way, these look perfectly seasoned and fried, Raymund!

  5. Sarah says:

    Korean fried chicken is basically the best thing ever. It looks like you have done it justice!!

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