Korean Fried Chicken

If you’ve never had Korean Fried Chicken, you’re in for a treat. Picture this: crispy, golden-brown chicken, coated in a perfectly sweet, spicy, and tangy sauce that’s just out of this world. The texture? Think super crispy on the outside, juicy and tender on the inside. Seriously, this is the kind of fried chicken that makes your taste buds dance with joy. Whether you’re making it for a cozy dinner or as a fun dish for friends, Korean Fried Chicken is guaranteed to wow everyone at the table!

Why You’ll Love Korean Fried Chicken

This recipe is one of those dishes that just hits the spot. Here’s why:

Crispy Perfection: The double-frying method makes the chicken extra crispy, creating a satisfying crunch with every bite. It’s like the perfect fried chicken, elevated.

Sweet & Spicy Sauce: The sauce brings a perfect balance of sweetness from honey, a kick of heat from gochujang (Korean chili paste), and a little zing from soy sauce and garlic. It’s absolutely irresistible and gives the chicken that signature flavor you crave.

Flavorful & Juicy: Thanks to the seasoning and the crispy coating, each bite of chicken is packed with flavor and juiciness. You’ll definitely want more after your first piece!

Perfect for Any Occasion: Whether you’re serving it up for a family dinner, a fun weekend meal, or at a party, this Korean Fried Chicken is sure to impress.

Ingredients in Korean Fried Chicken

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Here’s what you’ll need to make the perfect batch of Korean Fried Chicken:

Chicken Wings or Drumsticks

You’ll want to use chicken wings or drumsticks for this dish. The crispy coating and juicy chicken come together beautifully in these cuts.

Cornstarch & All-Purpose Flour

This combo creates the crunchy, golden crust that’s so essential for Korean Fried Chicken.

Baking Powder

Helps create a light, crispy texture when frying.

Salt & Pepper

Essential seasonings to give your chicken that flavorful base.

Gochujang (Korean Chili Paste)

The heart of the sauce, gochujang brings that signature umami, heat, and deep flavor to the dish.

Soy Sauce

For the savory saltiness that balances the sweetness of the honey.

Honey

The sweet counterpoint to the heat, giving the sauce that glossy, caramelized finish.

Garlic & Ginger

For a punch of savory goodness and an extra layer of depth to the sauce.

Sesame Oil

A touch of sesame oil brings in that distinct nutty aroma that’s a hallmark of Korean cuisine.

Rice Vinegar

To add a tangy note that cuts through the richness of the sauce and enhances all the flavors.

Sesame Seeds & Green Onions (Optional, for garnish)

For the finishing touches that add flavor and texture, plus a pop of color.

Instructions

Time to dive into the crispy, flavorful magic that is Korean Fried Chicken!

Prepare the Chicken

Pat the chicken wings or drumsticks dry with paper towels. This is a crucial step, as moisture will make the crust less crispy.

Season the Chicken

Season the chicken pieces with a pinch of salt and pepper. Set them aside while you prepare the coating.

Make the Coating

In a large bowl, mix together the cornstarch, all-purpose flour, baking powder, salt, and pepper. Toss each piece of chicken in this dry mix, making sure to coat it evenly. Shake off any excess flour mixture.

Double Fry the Chicken

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, cooking each batch for about 8-10 minutes until golden brown and crispy. For extra crispiness, remove the chicken after the first fry, let it rest for a few minutes, and then fry it again for an additional 3-4 minutes. This double-frying technique ensures that the chicken is extra crispy!

Make the Sauce

While the chicken is frying, whisk together the gochujang, soy sauce, honey, garlic, ginger, sesame oil, and rice vinegar in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 5 minutes, or until the sauce thickens slightly.

Coat the Chicken

Once the chicken is done frying, remove it from the oil and let it drain on a paper towel-lined plate. Then, toss the crispy chicken in the prepared sauce, making sure each piece is thoroughly coated.

Serve and Enjoy

Serve the Korean Fried Chicken hot, garnished with sesame seeds and sliced green onions. For an extra touch, you can serve it with a side of pickled radish or a refreshing cucumber salad to balance the heat.

Nutrition Facts

Servings: [To be added]
Calories per serving: [To be added]

Preparation Time

Prep Time: 20 minutes
Cook Time: 15–20 minutes (frying) + 5 minutes (sauce)
Total Time: 35–40 minutes

How to Serve Korean Fried Chicken

Korean Fried Chicken is delicious on its own, but here are some ways to enjoy it even more:

With Pickled Vegetables: The tanginess and crunch of pickled radish or pickled cucumber complement the richness and heat of the fried chicken perfectly.

On a Bun: Make a Korean fried chicken sandwich by placing the chicken on a soft bun and adding some crunchy slaw for extra texture.

With Rice: Serve it over a bed of steamed white rice for a more filling meal. The sauce will soak into the rice, making each bite even more flavorful.

As an Appetizer: If you’re making this for a party or gathering, serve it with toothpicks or small skewers for easy, snackable bites.

Additional Tips

Crispy Chicken Tip: For even crispier chicken, make sure the oil is at the right temperature (350°F/175°C) before frying, and avoid overcrowding the pot or fryer.

Sauce Variations: If you want to play around with the sauce, you can add a dash of rice wine vinegar or even a little brown sugar for extra sweetness. Adjust the amount of gochujang depending on your spice tolerance!

Make It Ahead: While fried chicken is best enjoyed fresh, you can prep the chicken and sauce ahead of time. Fry it just before serving for that fresh, crispy crunch.

Storage: Leftovers can be stored in an airtight container for up to 2 days. To reheat, place the chicken in an oven at 375°F (190°C) for 10–15 minutes to bring back some of that crispy texture.

FAQ Section

Q1: Can I use boneless chicken instead of wings or drumsticks?
A1: Yes! Boneless chicken thighs or breasts will work as well. Just make sure to adjust the cooking time depending on the size of the chicken pieces.

Q2: Is gochujang essential for this recipe?
A1: Yes, gochujang is what gives Korean Fried Chicken its signature flavor. If you can’t find it, you could try substituting with a mix of sriracha and miso paste, but it won’t have the same depth of flavor.

Q3: Can I bake the chicken instead of frying it?
A3: Baking the chicken can be a healthier option, but it won’t give you the same crispy texture. If you want to bake it, toss the coated chicken in a little oil and bake it at 425°F (220°C) for 25–30 minutes, flipping halfway through.

Q4: How can I make this dish spicier?
A4: You can increase the amount of gochujang or add chili flakes to the sauce for extra heat. If you love spice, this will give it a serious kick!

Q5: Can I make this recipe ahead of time?
A5: You can prep the chicken and sauce in advance, but for best results, fry the chicken fresh to ensure it stays crispy. The sauce can be stored in the fridge for up to a week.

Conclusion

Korean Fried Chicken is nothing short of addictive, with its perfect combination of crispy texture and bold, flavorful sauce. Once you try it, you’ll never go back to regular fried chicken! It’s perfect for any occasion—whether you’re feeding a crowd, having a cozy dinner, or just craving something super delicious. Trust me, this dish is one you’ll make again and again.

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