If you’ve ever craved a dish that perfectly balances crispy, crunchy texture with a deliciously spicy, sweet, and tangy flavor, this Korean Fried Chicken Recipe is your new best friend in the kitchen. Bursting with bold Korean flavors highlighted by the iconic gochujang sauce, each bite offers that addictive double-fried crunch that makes it impossible to resist. Whether you’re hosting a casual get-together or simply want to treat yourself to something truly special, this recipe delivers that restaurant-quality crunch and tantalizing sauce right at home.
Ingredients You’ll Need
Getting the Korean Fried Chicken Recipe just right starts with simple yet essential ingredients. Each plays a crucial role in creating that perfect crispy coating, flavorful sauce, and tender juicy chicken inside.
- 2 lbs chicken wings or drumettes: The star of the dish, these are perfect for frying and soaking up that incredible sauce.
- 1 teaspoon salt: Enhances the natural flavor of the chicken for a well-rounded taste.
- 1/2 teaspoon black pepper: Adds just the right amount of subtle heat and depth.
- 1/2 teaspoon garlic powder: Infuses a gentle garlic aroma that complements the sauce beautifully.
- 1 cup cornstarch: The key to achieving that signature crunch in the crispy coating.
- 1/2 cup all-purpose flour: Helps create the perfect golden-brown crust during frying.
- 1/2 teaspoon baking powder: Gives an extra light texture to the batter for superior crispiness.
- 1 cup cold water: Ensures a smooth batter that clings perfectly to the chicken.
- Vegetable oil for frying: A neutral oil ideal for deep-frying to crisp perfection without overpowering flavors.
- 2 tablespoons gochujang (Korean red chili paste): Brings the renowned spicy and umami punch to the sauce.
- 2 tablespoons soy sauce: Adds a savory balance and depth of flavor to the glaze.
- 2 tablespoons honey: Sweetens the sauce naturally, countering the heat beautifully.
- 2 tablespoons brown sugar: Enhances the caramelized notes and sticky texture in the sauce.
- 1 tablespoon rice vinegar: Brings a mild tang to brighten the sauce and cut through richness.
- 2 cloves garlic (minced): Packs an aromatic punch, elevating the savory-sweet glaze.
- 1 teaspoon sesame oil: Adds a distinctive nutty aroma and rounds out the flavors.
How to Make Korean Fried Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by patting the chicken wings or drumettes completely dry—this is crucial to achieving maximum crispiness later on. Next, generously season them with salt, black pepper, and garlic powder. The seasoning ensures every bite bursts with flavor, even beneath that irresistible crust.
Step 2: Mix the Batter
In a large bowl, combine the cornstarch, all-purpose flour, and baking powder. Gradually whisk in the cold water until you get a smooth and slightly thick batter. The cold temperature keeps the batter light and eager to crisp up when it hits the hot oil.
Step 3: Fry the Chicken – First Round
Heat vegetable oil in a deep pot to 350°F (175°C)—a steady medium-high temperature is key. Dip each chicken piece carefully into the batter, letting excess drip off, then gently lower it into the hot oil. Fry them in batches for 6 to 8 minutes until they’re lightly golden and cooked through. Transfer the fried chicken to a wire rack to rest and drain any excess oil.
Step 4: Double Fry for Ultimate Crispiness
This is the secret weapon for the famously crispy Korean Fried Chicken Recipe. Once all the chicken is fried and rested, return the pieces to the hot oil and fry them again for 2 to 3 minutes. This second round intensifies the crunch and locks in moisture, making each piece satisfyingly crisp.
Step 5: Prepare the Sauce
While the chicken is cooling slightly, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil in a small saucepan. Simmer over low heat, stirring frequently, for 2 to 3 minutes until the sauce thickens just a bit and melds into a glossy, sticky glaze.
Step 6: Toss in the Sauce
Immediately toss the hot, double-fried chicken pieces into the sauce, ensuring every crispy nugget is coated in that fiery, sweet, and tangy goodness. Serve right away to keep all that crunch intact.
How to Serve Korean Fried Chicken Recipe
Garnishes
A sprinkle of toasted sesame seeds and thinly sliced green onions adds a wonderful pop of color and subtle flavors that perfectly complement the spicy glaze. These simple touches elevate both presentation and taste.
Side Dishes
Korean Fried Chicken pairs beautifully with classic sides like pickled radish, which offers a refreshing crunch and acidity that cuts through the richness. Steamed white rice or a light cabbage slaw can also balance the bold flavors, making your meal perfectly rounded.
Creative Ways to Present
Imagine serving Korean Fried Chicken on a wooden board lined with parchment, accompanied by mini dipping bowls of cool ranch or spicy mayo for guests to customize their bites. Or try stacking the chicken atop a bed of crispy noodles for a playful twist. The key is to make it fun, interactive, and irresistible.
Make Ahead and Storage
Storing Leftovers
Place any leftover Korean Fried Chicken in an airtight container and refrigerate it for up to 2 days. To maintain as much crispness as possible, layer the chicken with paper towels to absorb residual moisture.
Freezing
If you want to save leftovers for longer, freeze the fried chicken pieces in a single layer on a baking sheet, then transfer to a freezer bag once solid. They’ll keep well for up to 1 month, ready for a quick indulgence anytime.
Reheating
Reheat the chicken in a preheated oven at 375°F (190°C) on a wire rack set over a baking sheet for about 10 minutes or until crispy again. Avoid microwaving, as it tends to make the coating soggy and disappointing.
FAQs
What makes Korean Fried Chicken so crispy?
The magic lies in double frying and the use of cornstarch combined with baking powder in the batter, which creates a light, airy crust that crisps up beautifully without absorbing excess oil.
Can I use chicken breasts instead of wings or drumettes?
While you can, wings and drumettes are preferred because their skin and fat content help keep the chicken juicy and flavorful during frying. Breasts tend to dry out more easily.
Is gochujang very spicy?
Gochujang has a moderate heat level but also a deep umami and sweetness. You can adjust the spice level of the sauce by adding more honey or reducing the gochujang if you prefer milder heat.
Can I make the sauce ahead of time?
Absolutely! The sauce can be made a day in advance and refrigerated. Warm it gently before tossing with the freshly fried chicken for best results.
What’s the best oil for frying Korean Fried Chicken?
Vegetable oil is excellent due to its high smoke point and neutral taste. Peanut or canola oil also work well if you prefer alternatives.
Final Thoughts
There’s truly nothing like biting into your own perfectly crispy, double-fried Korean Fried Chicken Recipe right at home. The wonderful layers of texture and flavor—from that crackling crust to the sweet and spicy sauce—make this one of those dishes you’ll want to keep coming back to. So don’t hesitate, gather your ingredients, and dive into making this utterly addictive treat that’s bound to impress everyone around your table.
Print
Korean Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: Korean
Description
Korean Fried Chicken is a deliciously crispy and flavorful dish featuring double-fried chicken wings or drumettes coated in a sticky, spicy-sweet gochujang sauce. This recipe delivers irresistibly crunchy texture and bold Korean flavors, perfect as a main course or appetizer.
Ingredients
Chicken and Batter
- 2 lbs chicken wings or drumettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup cold water
- vegetable oil for frying
Sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
Instructions
- Prepare the chicken: Pat the chicken wings or drumettes dry with paper towels and season evenly with salt, black pepper, and garlic powder to enhance flavor.
- Make the batter: In a mixing bowl, combine cornstarch, all-purpose flour, and baking powder. Gradually whisk in cold water until a smooth, thick batter forms without lumps.
- Heat oil for frying: Pour vegetable oil into a deep pot and heat it to 350°F (175°C), suitable for deep frying to achieve a crispy crust.
- First fry: Dip each chicken piece into the batter, letting excess drip off. Carefully lower pieces into the hot oil, frying in batches to avoid overcrowding. Cook for 6–8 minutes until golden and cooked through. Remove and drain on a wire rack.
- Double fry for extra crispiness: After finishing the first fry of all pieces, return the chicken to the hot oil for an additional 2–3 minutes. This double-frying process creates an ultra-crispy texture.
- Prepare the sauce: In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil. Simmer the mixture over low heat for 2–3 minutes, stirring frequently until slightly thickened.
- Toss chicken in sauce: Place the hot, crispy chicken in a large bowl and pour the warm sauce over it. Toss thoroughly to coat each piece evenly.
- Serve: Serve immediately, garnished with sesame seeds and sliced green onions if desired, alongside pickled radish or steamed rice.
Notes
- Double frying is essential to achieve the signature extra crispy texture of Korean fried chicken.
- You can adjust the sweetness or spiciness of the sauce by varying the amount of honey or gochujang.
- Serve with traditional Korean sides like pickled radish or steamed rice to balance flavors.
