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How to Recreate CLOY's Korean Fried Chicken According to Erwan Heussaff

He did all the research for you!
How to Recreate CLOY's Korean Fried Chicken According to Erwan Heussaff
IMAGE YOUTUBE/Erwan Heussaff
He did all the research for you!

Next to the gut-wrenching scenes of Crash Landing On You that had everyone sobbing in bed, there's a good chance the other painful thing about this drama is having to watch the characters eat Korean fried chicken over and over again—chicken you don't exactly have access to. But now that you're probably spending more time in the kitchen, here's a crazy idea: Why don't you try making it?

That's exactly what Erwan Heussaff did after he finished the drama. And he did all the research for you. He even went the extra mile and made Korean fried chicken three different ways.



  • - 1 x 1.5-2.5 kgs whole chicken or equivalent in other chicken cuts
  • - 1 cup milk
  • - 1 cup frying powder for batter
  • - 1 cup frying powder for dipping

Frying powder

  • - 1 cup cornstarch or potato flour
  • - 1 cup flour
  • - 1 tbsp baking powder
  • - 2 tbsp salt
  • - 2 tbsp garlic powder
  • - 2 tbsp onion powder
  • - 1 tsp msg (optional)


  • - 1/3 cup of vodka
  • - 1.5 tbsp of fine salt
  • - 2 tsp of pepper

Red Sauce

  • - 1/2 cups of water
  • - 1/3 cup (75g) ketchup
  • - 1/4 cup (45g) gochujang
  • - 3 tbsp dark soy sauce
  • - 1/2 cup (65g) minced garlic
  • - 3 tbsp (15g) fine red pepper powder
  • - 1/3 cup (50g) brown sugar


  1. Cut up a whole chicken into around 20 pieces. Erwan makes little slits in the drumsticks to make sure they cook evenly.
  2. In a large bowl, season the chicken with salt, black pepper, and vodka. Vodka helps season the meat better. Cover the bowl and set it aside in the ref for at least six hours.
  3. In a separate bowl, combine flour, salt, garlic powder, onion powder, cornstarch, and baking powder. Set aside.
  4. For the sauces, in a pan, heat up oil and fry some minced garlic, before adding the ketchup, gochujang, soy sauce, and brown sugar. Let that simmer. Feel free to adjust to your preference.
  5. Once the chicken is ready, add milk and some frying powder in the same bowl. It'll feel "thick, like pancake batter." Next, coat each piece of chicken with the dry flour mix.
  6. For the first round of frying, make sure your oil is at 150 degrees Celsius. Carefully, place your chicken inside without overcrowding the pot. It should be cooked all the way through after 10 minutes. Smaller pieces will cook faster. Let this rest for about 15 minutes, get your oil back up, and go for another round of frying.
  7. You can eat these as is or with the sauce Erwan created. Enjoy!
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*This story originally appeared on Cosmo.phMinor edits have been made by the editors.

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