📝 About This Recipe
This elevated take on traditional Korean fried chicken swaps standard poultry for delicate, succulent quail, offering a sophisticated depth of flavor and a satisfying crunch. Each bird is double-fried to achieve a shatteringly crisp exterior before being tossed in a sticky, fiery gochujang glaze that balances heat, sweetness, and umami. It is a show-stopping appetizer or main course that captures the vibrant spirit of Seoul's night markets with a gourmet twist.
🥗 Ingredients
The Quail and Brine
- 8 pieces Whole Quail (cleaned and quartered)
- 1 tablespoon Ginger (grated or finely minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Rice Wine (Cheongju or Mirin) (to tenderize and remove gaminess)
- 1 teaspoon Kosher Salt and Black Pepper (each)
The Crispy Coating
- 1 cup Potato Starch (provides a crunchier texture than flour)
- 1/4 cup All-purpose Flour
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for extra crispness)
- 4 cups Neutral Oil (for deep frying (canola, peanut, or vegetable))
Sticky Gochujang Glaze
- 3 tablespoons Gochujang (Korean Chili Paste) (adjust for heat preference)
- 2 tablespoons Soy Sauce
- 1/4 cup Honey or Rice Syrup (gives the glaze its signature shine)
- 1 tablespoon Brown Sugar
- 1 tablespoon Apple Cider Vinegar (adds a necessary tang)
- 1 teaspoon Toasted Sesame Oil
Garnish
- 1 tablespoon Toasted Sesame Seeds
- 2 pieces Scallions (thinly sliced on the bias)
- 2 tablespoons Crushed Peanuts (optional, for added texture)
👨🍳 Instructions
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1
Pat the quartered quail pieces completely dry with paper towels. In a large bowl, toss the quail with ginger, garlic, rice wine, salt, and pepper. Let it marinate for at least 20 minutes at room temperature.
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2
In a shallow dish, whisk together the potato starch, all-purpose flour, and baking powder until well combined.
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3
In a small saucepan over medium heat, combine all the 'Sticky Gochujang Glaze' ingredients. Bring to a gentle simmer, stirring constantly, until the sugar dissolves and the sauce thickens slightly (about 3-5 minutes). Set aside.
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4
Fill a heavy-bottomed pot or deep fryer with the neutral oil and heat to 330°F (165°C).
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5
Dredge each piece of marinated quail in the starch mixture, pressing firmly to ensure an even, thick coating. Shake off any excess starch.
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6
Carefully lower the quail pieces into the hot oil in batches. Do not overcrowd the pot. Fry for 5-7 minutes until the coating is light golden and the quail is cooked through.
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7
Remove the quail and drain on a wire rack or paper towels. Let the pieces rest for 5 minutes while you increase the oil temperature to 375°F (190°C).
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8
Perform the second fry: Return the quail to the hotter oil for 2-3 minutes until they turn a deep golden brown and feel extremely crisp to the touch.
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9
Drain the quail briefly on the wire rack for 30 seconds to remove excess oil.
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10
While the quail is still piping hot, place the pieces in a large clean bowl and pour the warm gochujang glaze over them. Toss vigorously with tongs until every crevice is coated.
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11
Transfer to a serving platter and immediately sprinkle with toasted sesame seeds, sliced scallions, and crushed peanuts.
💡 Chef's Tips
Double-frying is the secret to the glass-like crunch; don't skip the resting period between fries. Potato starch is superior to cornstarch for this recipe as it creates a more durable, lacy crust. If you prefer less heat, reduce the gochujang and increase the honey or rice syrup. Ensure the quail is at room temperature before frying to ensure the meat stays juicy while the skin crisps. Use a thermometer to monitor your oil temperature; if it drops too low, the quail will become greasy rather than crispy.
🍽️ Serving Suggestions
Serve with a side of Danmuji (Korean pickled yellow radish) to cleanse the palate between bites. Pair with a cold, crisp Korean lager or a glass of chilled Soju. A side of steamed white rice or a simple cabbage slaw with a sesame dressing balances the intensity of the sauce. For a traditional touch, serve with 'Chimeak' style—meaning fried poultry and beer shared with friends.