Description

Korean Fried Chicken is a crispy, flavorful, and mouthwatering dish that has gained worldwide popularity. Unlike traditional fried chicken, Korean Fried Chicken is double-fried, making it extra crunchy while keeping the meat inside juicy and tender. The chicken is coated in a sweet, spicy, and sticky glaze, typically made with gochujang (Korean chili paste), soy sauce, garlic, honey, and sesame oil.

This recipe delivers restaurant-quality results, whether you’re making it for a casual meal, a party, or game night. Paired with pickled radish and an ice-cold beer, this dish is a staple in Korean cuisine and a must-try for fried chicken lovers.

Ingredients

Scale

The Chicken:

1 kg (2.2 lbs) chicken wings or boneless chicken thighs (cut into bite-sized pieces)
1 cup all-purpose flour
1/2 cup cornstarch (key for extra crispiness)
1 tsp baking powder (optional, enhances crispiness)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 egg
1/2 cup cold water
Vegetable oil for deep frying

The Sauce:

2 tbsp gochujang (Korean chili paste)
2 tbsp ketchup
2 tbsp honey or brown sugar
2 tbsp soy sauce
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp sesame oil
1 tsp red pepper flakes (optional for extra heat)
1 tsp cornstarch + 2 tbsp water (to thicken)

Garnish:

1 tbsp toasted sesame seeds
1 green onion, finely chopped

Instructions

1: Prepare the Chicken

Pat the chicken dry with paper towels to remove excess moisture. This helps the coating stick better.
In a large bowl, season the chicken pieces with salt, black pepper, garlic powder, and onion powder.
In a separate bowl, whisk the egg and cold water together.
In another bowl, mix flour, cornstarch, and baking powder.

2: Coat the Chicken for Extra Crispiness

Dip each piece of chicken into the egg mixture, coating it evenly.
Dredge the chicken in the flour mixture, pressing lightly to make sure the coating adheres well.
Shake off excess flour and place the coated chicken on a plate. Let it rest for 5–10 minutes to allow the coating to set.

3: First Frying – Essential for Crispy Korean Fried Chicken

Heat vegetable oil in a deep pan or fryer to 325°F (165°C).
Fry the chicken in small batches for 6–8 minutes, flipping occasionally until light golden brown.
Remove the chicken and let it drain on a wire rack or paper towels.

4: Second Frying – Achieving Ultimate Crispiness

Increase the oil temperature to 375°F (190°C).
Fry the chicken again for 2–3 minutes, until it turns deep golden brown and extra crispy.
Drain the chicken and set aside.

5: Make the Spicy Korean Sauce

In a small saucepan over medium heat, add sesame oil and sauté the minced garlic and ginger until fragrant.
Add gochujang, ketchup, honey, soy sauce, rice vinegar, and red pepper flakes. Stir well.
Simmer for 2–3 minutes until the sauce thickens slightly.
Mix 1 tsp cornstarch with 2 tbsp water and stir it into the sauce to thicken it further.
Remove from heat and set aside.

6: Toss the Chicken in the Korean Fried Chicken Sauce

Place the fried chicken in a large mixing bowl.
Pour the warm sauce over the chicken and toss gently to coat each piece evenly.
Garnish with toasted sesame seeds and chopped green onions.

Notes

Double Frying: This step is essential for achieving that signature crunch.
Cold Water in Batter: Keeps the coating light and crispy.
Don’t Overcrowd the Pan: Fry in small batches to maintain oil temperature.
Sauce Application: If you prefer extra crispy chicken, serve the sauce on the side instead of tossing the chicken in it.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 450 kcal
Sodium: 900mg
Protein: 30g