Description
Korean Fried Chicken is a crispy, flavorful dish that’s famous for its light, crunchy coating and its sweet, spicy, and tangy glaze. Double frying gives the chicken an incredibly crispy texture while the sauce adds a bold, delicious kick. It’s perfect as an appetizer or main dish for any occasion.
Ingredients
Scale
- For the Chicken:
- 1 lb chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
- For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a large bowl, combine flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper. Slowly add the cold water, whisking until you have a smooth batter. Adjust the water to make sure the batter is thick enough to coat the chicken.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Dip each chicken wing or drumstick into the batter, ensuring it is well-coated. Carefully lower the chicken into the hot oil and fry in batches for 7-8 minutes, until golden brown and crispy. Remove from oil and drain on paper towels.
- For the sauce, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sauce thickens, about 4-5 minutes.
- Once the chicken has cooled slightly, toss it in the sauce until evenly coated.
- Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
- For extra crispiness, you can double fry the chicken: fry once until lightly golden, remove, let rest for a minute, then fry again until golden brown and extra crispy.
- Adjust the level of spiciness by increasing or decreasing the amount of gochujang (Korean chili paste).
- Serve Korean Fried Chicken with pickled radish, steamed rice, or even in a sandwich for a full meal.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece of chicken (about 2 wings)
- Calories: 250 kcal
- Sugar: 12g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg