This Korean Fried Chicken recipe provides a delicious balance of crispy texture and flavorful sauce, perfect for any occasion!

I love this Korean Fried Chicken recipe because it combines crispy, juicy chicken with a tasty spicy and sweet sauce. It’s one of the best comfort foods that I can enjoy any day. The double frying gives the chicken a perfect crunch that makes every bite so good.

There are many variations you can try to make this dish your own. Some people like to add extra spices to the marinade or use different hot sauces for more heat. You can also change the sauce by adding sesame seeds or a splash of lime juice for a zesty flavor.

When I serve the chicken, I often pair it with steamed rice and pickled radish. These sides balance the rich flavors and keep the meal light. Sometimes, I make lettuce wraps so everyone can build their own tasty bites.

So, it’s up to you to choose how to customize this recipe. Whether you stick to the classic flavors or try something new, this Korean Fried Chicken will surely be a hit with your family and friends!

What is Korean Fried Chicken?

Korean Fried Chicken is a popular dish in Korean cuisine known for its crispy texture and flavorful sauce. It typically consists of chicken pieces that are marinated, coated in starch (like potato or cornstarch), and then deep-fried until golden and crunchy. The frying process often involves double frying, which makes the chicken extra crispy on the outside while keeping it juicy on the inside.

Ingredients

For the Chicken:

• 1 lb (450g) chicken wings, drumsticks, or boneless chicken thighs, rinsed
• 1 tbsp rice vinegar (or apple juice as an alternative)
• 1 tsp minced ginger
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1/2 cup potato starch or cornstarch
• Cooking oil for deep frying (vegetable or peanut oil)

For the Sauce:

• 2 tbsp tomato sauce/ketchup
• 1 1/2 tbsp gochujang (Korean chili paste), or more if you like it spicier
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp sesame oil

Optional Garnishes:

• Toasted sesame seeds
• Chopped green onions

How to make Crispy Korean Fried Chicken

Step 1:

Marinate the chicken: In a bowl, combine the chicken with rice vinegar (or apple juice), ginger, salt, and black pepper. Let it marinate for at least 30 minutes to absorb the flavors.

Step 2:

Coat the chicken: Evenly coat the chicken pieces with potato starch or cornstarch after marinating. Dip each piece into the starch, rolling it around, then set it aside.

Step 3:

First fry: Heat the oil in a deep saucepan or fryer to 175°C (347°F). Fry the chicken in batches for 3 to 5 minutes, ensuring it’s cooked. Don’t overcrowd the pan, and use a splatter screen if necessary.

Step 4:

Second fry: Remove the chicken and let it rest on paper towels. Once all the pieces are fried, fry the chicken for 2 to 3 minutes until golden and extra crispy.

Step 5:

Make the sauce: In a small saucepan, combine the tomato sauce/ketchup, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Cook over low-medium heat, stirring until it starts bubbling. Remove from heat.

Step 6:

Coat the chicken: Place the double-fried chicken in a large mixing bowl and pour the sauce over it, tossing gently to coat. Alternatively, you can serve the sauce on the side for dipping.

Step 7:

Serve: Garnish the chicken with toasted sesame seeds and chopped green onions. Serve immediately, with rice or pickled radishes.

Recipe Tips

• After coating the chicken in starch, let it rest for about 10 minutes. This helps the coating stick better and creates a crispier texture.

• Keeping the starch cold can help it stick better to the chicken, giving it a crunchier outer layer when fried.

• Avoid overcrowding the pan when frying. Frying in small batches ensures the oil temperature stays consistent, which helps the chicken cook evenly and stay crispy.

• The second frying is key to achieving the signature crunch of Korean fried chicken. It removes excess oil from the first fry and makes the coating crispier.

• To get the perfect fry, use a cooking thermometer to maintain the oil temperature at 175°C (347°F). If the oil is too hot, the chicken may burn; if it’s too cool, it will absorb more oil.

• If you prefer your chicken spicier, increase the amount of gochujang or add a sprinkle of red pepper flakes or chili powder to the sauce.

What to pair with Korean Fried Chicken?

You can easily pair Korean Fried Chicken with a variety of sides that complement its bold and spicy flavors. A simple choice is steamed rice, which balances the heat of the chicken and makes it a more filling meal. Another great option is pickled radish, offering a tangy and crunchy contrast that refreshes your palate between bites.

For a more traditional Korean experience, try serving it with kimchi or japchae. The spicy, fermented flavor of kimchi pairs well with the savory chicken, while japchae, with its light soy sauce dressing and stir-fried vegetables, adds a bit of sweetness and texture to the meal.

If you’re looking for something lighter, lettuce wraps (Ssam) are perfect for wrapping pieces of chicken and adding a fresh, crisp element. You can also add a side of coleslaw or Korean potato salad to balance the heat with something cool and creamy.

Can I use chicken breasts instead of wings or drumsticks?

Yes, you can use chicken breasts instead of wings or drumsticks. However, chicken breasts are leaner and may not be as juicy as wings or thighs. To keep the chicken breasts moist, avoid overcooking them by closely monitoring the frying time. You can also cut the chicken breasts into smaller pieces for more even cooking and crispier results.

How to store

To store Korean Fried Chicken, first let the chicken cool completely at room temperature. Once cooled, place the chicken in an airtight container and store it in the refrigerator for up to 3 days. This will help keep the chicken as fresh as possible without losing too much of its texture.

If you want to store it longer, you can freeze the chicken. Place the cooled chicken in a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy it again, thaw the chicken in the fridge overnight before reheating.

FAQ

Can I use boneless chicken for this recipe?

• Yes, boneless chicken thighs or breasts can be used. They cook faster and are easier to eat, but the texture may differ slightly from bone-in chicken.

How spicy is the sauce?

• The spice level depends on how much gochujang you use. You can adjust the amount to your preference or add more sugar or honey to balance the heat.

Can I make this recipe gluten-free?

• Yes, substitute soy sauce with tamari or a gluten-free soy sauce alternative, and ensure that the starch you use (potato or cornstarch) is gluten-free.

What oil is best for frying?

• Neutral oils with a high smoke point, such as vegetable, peanut, or canola oil, work best for frying the chicken.

Can I bake the chicken instead of frying?

• Yes, though it won’t be as crispy. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway, and finish under the broiler for added crispiness.

Is gochujang necessary for the sauce?

• Gochujang gives the sauce its signature Korean flavor. If unavailable, you can substitute it with sriracha or another chili paste, but the flavor profile will change.

Can I make the sauce in advance?

• Yes, you can prepare the sauce ahead of time and store it in the fridge for up to a week. Reheat it gently before tossing with the chicken.

How long should I marinate the chicken?

• Marinating for at least 30 minutes is recommended, but for more flavor, you can marinate the chicken for up to 4 hours.

Korean Fried Chicken

Recipe by Wasian CookeryCourse: MainCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time (plus marinating time)

20

minutes

Cooking time

30

minutes

Total time

50

minutes

This Korean Fried Chicken recipe provides a delicious balance of crispy texture and flavorful sauce, perfect for any occasion!

Ingredients

• For the Chicken:

• 1 lb (450g) chicken wings, drumsticks, or boneless chicken thighs, rinsed

• 1 tbsp rice vinegar (or apple juice as an alternative)

• 1 tsp minced ginger

• 1 tsp fine sea salt

• 1/2 tsp ground black pepper

• 1/2 cup potato starch or cornstarch

• Cooking oil for deep frying (vegetable or peanut oil)

• For the Sauce:

• 2 tbsp tomato sauce/ketchup

• 1 1/2 tbsp gochujang (Korean chili paste), or more if you like it spicier

• 2 tbsp honey

• 2 tbsp brown sugar

• 1 tbsp soy sauce

• 1 tbsp minced garlic

• 1 tsp sesame oil

• Optional Garnishes:

• Toasted sesame seeds

• Chopped green onions

Directions

• Marinate the chicken: In a bowl, combine the chicken with rice vinegar (or apple juice), ginger, salt, and black pepper. Let it marinate for at least 30 minutes to absorb the flavors.
• Coat the chicken: After marinating, evenly coat the chicken pieces with potato starch or cornstarch. Dip each piece into the starch, rolling it around, then set it aside.
• First fry: Heat the oil in a deep saucepan or fryer to 175°C (347°F). Fry the chicken in batches for 3 to 5 minutes, ensuring it’s cooked through. Don’t overcrowd the pan, and use a splatter screen if necessary.
• Second fry: Remove the chicken and let it rest on paper towels. Once all the pieces are fried, fry the chicken again for 2 to 3 minutes until golden and extra crispy.
• Make the sauce: In a small saucepan, combine the tomato sauce/ketchup, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Cook over low-medium heat, stirring until it starts bubbling. Remove from heat.
• Coat the chicken: Place the double-fried chicken in a large mixing bowl and pour the sauce over it, tossing gently to coat. Alternatively, you can serve the sauce on the side for dipping.
• Serve: Garnish the chicken with toasted sesame seeds and chopped green onions. Serve immediately, with rice or pickled radishes.

Notes

• After coating the chicken in starch, let it rest for about 10 minutes. This helps the coating stick better and creates a crispier texture.