Recipe: Bibimbap’s Korean Fried Chicken

Bibimbap on West Nile Street takes its name from South Korea’s favourite comfort food. Expect fresh, authentic Asian dishes on a menu featuring kimchi, noodles, deopbap and this outstanding fried chicken recipe.


When they reopen on West Nile Street and in Partick, visit for cocktails, sake and beats at the weekend. In the meantime, they are taking orders for collection and delivery.

Bibimbap features in our Glasgow and West Coast Cook Book – currently available to order for delivery at a special offer price, full of local recipes and food stories.

Here’s their bang-on-trend Korean fried chicken recipe to give a flavour of the top local restaurant dishes you can prepare from home.

Support independent local publishing – buy Glasgowist a coffee.

Buy me a coffeeBuy me a coffee

Bibimbap Korean Fried Chicken 

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 1-2 people 


Chicken with marinade

4 skinless, boneless chicken thighs, quartered

1/2 yellow onion, grated

4 cloves garlic, minced

1 tsp fine salt

1/2 tsp freshly ground black pepper


3/4 cup cornstarch

1/2 cup self-rising flour

1 tsp white sugar

1/2 tsp ground black pepper

1/4 tsp salt

1 cup very cold water



Grab a mixing bowl and stir together the grated onion, minced garlic, fine salt, and 1/2 tsp black pepper to make your marinade. Marinade the chicken by coating completely.

Cover the bowl with plastic wrap and refrigerate for at least four hours. If you can, leave overnight to add the most amount of flavour into the chicken. Heat some oil in a deep-fryer or large saucepan to 171 °C.

Whisk together cornstarch, flour, sugar, 1/2 tsp black pepper, and 1/4 tsp salt together in a large bowl. Gradually whisk ice water into flour until mixture resembles a smooth pancake batter.

Transfer chicken to batter and stir to coat chicken completely.

Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack. Increase oil temperature in the deep-fryer or large saucepan to 190 °C.

Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes.

Transfer to a wire rack to drain. You can enjoy this Korean Fried Chicken with a sauce of your choice – the spicier the better.