Korean Fried Chicken Recipe
If you’re ready to bring a bit of joyful crunch and irresistible flavor into your kitchen, Korean Fried Chicken is the ultimate showstopper. It’s famed for shatteringly crisp skin and a vibrant, sticky-sweet, spicy sauce that will have everyone reaching for more. With a few simple techniques, you can recreate this iconic dish at home, layering vibrant spices, zippy sauce, and the juiciest chicken ever. Trust me, Korean Fried Chicken is about to become a crave-worthy favorite in your house, just as it is in mine!
Ingredients You’ll Need
You might be surprised by how achievable Korean Fried Chicken is with just a handful of essential ingredients that each play a starring role. From the crisp coating to the bold sauce, every item on this list brings something special to the table.
- Chicken wings or drumettes (2 pounds): These juicy cuts offer the ideal mix of skin, fat, and meat for crispiness and flavor.
- Salt (1 teaspoon): Enhances the chicken’s natural flavor, making each bite perfectly seasoned.
- Black pepper (1/2 teaspoon): Adds a subtle warmth and peppery depth to the base seasoning.
- Cornstarch (1 cup): Vital for super-light, extra-crispy coating—it’s the secret to that shatter!
- All-purpose flour (1/2 cup): Adds structure and helps the batter cling beautifully to the chicken.
- Baking powder (1/2 teaspoon): Lends extra lift and crunch to the fried crust—don’t skip it!
- Cold water (1 cup): Makes the batter light and helps create airy, crisp shells when fried.
- Vegetable oil (for frying): Choose a neutral oil for deep frying to avoid overpowering the chicken’s flavor.
- Gochujang (2 tablespoons): This Korean chili paste gives the sauce its signature spicy, fermented zing.
- Soy sauce (2 tablespoons): Adds deep umami and saltiness, balancing sweet and heat in the sauce.
- Rice vinegar (2 tablespoons): Bright, tangy acidity that cuts through the richness for irresistible balance.
- Honey (2 tablespoons): Brings a glossy, sticky sweetness that clings to every crispy bite.
- Brown sugar (2 tablespoons): Offers complex, caramel tones to round out the sauce.
- Garlic cloves, minced (2): Infuses the sauce with that classic, punchy aromatic kick.
- Grated ginger (1 teaspoon): Gives the sauce a gentle heat and fragrant finish.
- Sesame oil (1 teaspoon): Toasty and nutty, this oil adds a final touch of depth to the sauce.
- Sesame seeds (for garnish): Sprinkle over the top for nutty crunch and extra visual flair.
- Sliced green onions (for garnish): Their fresh zestiness is the perfect finishing touch.
How to Make Korean Fried Chicken
Step 1: Season the Chicken
Start by patting your chicken wings or drumettes dry with paper towels, then toss them in salt and black pepper. This first layer of seasoning is essential, ensuring every bite has a solid foundation of flavor that will hold up to the bold sauce later on.
Step 2: Prepare the Crispy Batter
In a large bowl, whisk together the cornstarch, all-purpose flour, baking powder, and cold water until you have a smooth, thin batter. The mixture should look a tad runnier than pancake batter—this is what creates that gorgeously light, fragile crust unique to Korean Fried Chicken. Don’t be afraid if it seems thin; that’s exactly what you want!
Step 3: Heat the Oil
Pour vegetable oil into a deep, heavy-bottomed pan or Dutch oven, filling it at least two inches deep. Gently heat the oil to 350°F (175°C). A deep-fry thermometer is your friend here, but if you don’t have one, test with a pinch of batter—if it bubbles energetically and floats, you’re ready to fry.
Step 4: Batter and Fry the Chicken
Dip each chicken piece into the batter, making sure it’s well coated. Carefully add pieces to the hot oil in batches (crowding will cool the oil and make the coating soggy), frying for 6–8 minutes until deeply golden and almost cooked through. Remove the chicken with a slotted spoon and set on a wire rack or paper towels to drain.
Step 5: The All-Important Double Fry
Once all the first fry batches are done, crank the oil temperature slightly higher if possible, then return the chicken pieces for a second fry—just 2–3 minutes. This step is the game-changer: it transforms your chicken from crispy to outrageously crispy. When done, drain again on the rack. You’ll be amazed by the crunch!
Step 6: Make That Signature Sauce
While the chicken fries, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, ginger, and sesame oil in a small saucepan. Simmer over medium heat, stirring frequently for 3–4 minutes until glossy and slightly thickened. The aroma right now is going to have everyone peeking into the kitchen!
Step 7: Toss and Serve
Add the double-fried chicken to a large bowl, then pour the warm sauce over. Use a spatula or toss gently until every piece is lacquered in that sticky, spicy, sweet glaze. Arrange beautifully on a platter and get ready for that first, glorious bite.
How to Serve Korean Fried Chicken
Garnishes
A final flourish of sesame seeds offers a toasty, nutty crunch, while vibrant, thinly sliced green onions lend color and a lively, fresh bite. Both make your Korean Fried Chicken visually irresistible and add textural playfulness—don’t hold back!
Side Dishes
The magic of Korean Fried Chicken is that it pairs beautifully with both classic and creative sides. Try cool, tangy pickled radishes (a Korean tradition), crisp cabbage slaw, or simple steamed rice for contrast. A cold beer or sparkling drink will round out the feast!
Creative Ways to Present
Go bold with your presentation. Pile the chicken high on a rustic wooden board, scatter garnishes generously, and provide plenty of napkins. For parties, stick toothpicks in each piece for easy sharing, or serve over a bed of shredded lettuce with extra sauce for dipping. Let your personality shine—Korean Fried Chicken was made for fun gatherings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Korean Fried Chicken in an airtight container in the fridge for up to 2 days. Keep the sauce separate if possible, so the chicken stays as crisp as possible before reheating.
Freezing
For longer storage, arrange unsauced, double-fried chicken pieces on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep nicely up to a month. Freeze the sauce separately in a small container or zip-top bag.
Reheating
To regain that signature crunch, reheat chicken uncovered in a hot oven (400°F / 200°C) for 10–12 minutes, flipping halfway. Warm the sauce separately and toss the chicken just before serving, for a taste and texture that’s seriously close to freshly made Korean Fried Chicken.
FAQs
Can I use boneless chicken instead of wings or drumettes?
Absolutely! Boneless chicken thighs or breast pieces work well; just cut into bite-sized chunks. You may need to adjust frying time slightly, but the method and sauce stay just as delicious.
What if I don’t have gochujang?
If you can’t find gochujang, try substituting with a mix of sriracha and a bit of miso paste for a similar spicy-sweet flavor, though nothing beats the authentic kick of gochujang in Korean Fried Chicken.
Is double frying really necessary?
For the classic crackly-crisp texture, double frying makes all the difference. This step ensures a sturdy, shatteringly crispy coating that stands up to the saucy topping without going soggy—trust me, it’s worth it!
Can I adjust the spice level?
Totally customizable! For more heat, add a teaspoon of gochugaru (Korean chili flakes) to the sauce. To tone things down, you can reduce the gochujang or add extra honey and brown sugar for a milder, sweeter flavor.
What oil is best for frying?
Go for a neutral, high smoke-point oil such as vegetable, canola, sunflower, or peanut oil. These oils allow the chicken’s flavors and the sauce to shine without any residual taste from the oil.
Final Thoughts
If you’ve made it this far, you’re clearly as excited as I am about Korean Fried Chicken! Give this recipe a try—it’s guaranteed to win hearts (and appetites) whether for a weekend treat, game day delight, or a very special dinner. So gather your ingredients, bring on the crunch, and let the flavor party begin!
Print
Korean Fried Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Korean Fried Chicken at home with this easy-to-follow recipe. Crispy double-fried chicken wings coated in a flavorful gochujang sauce, garnished with sesame seeds and green onions.
Ingredients
For the Chicken:
- 2 pounds chicken wings or drumettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup cold water
- Vegetable oil for frying
For the Sauce:
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
For Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Season the Chicken: Season chicken with salt and pepper. Set aside.
- Prepare Batter: Whisk cornstarch, flour, baking powder, and cold water in a bowl to make a thin batter.
- Fry Chicken: Dip chicken in batter and fry in batches until golden brown. Double fry for extra crispiness.
- Make Sauce: Combine gochujang, soy sauce, rice vinegar, honey, brown sugar, garlic, ginger, and sesame oil in a saucepan. Simmer until thickened.
- Coat Chicken: Toss fried chicken in the sauce until coated.
- Serve: Garnish with sesame seeds and green onions. Serve hot.
Notes
- Double frying is key for extra crispiness.
- For a spicier kick, increase the gochujang or add chili flakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 batch
- Calories: 580
- Sugar: 12g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
