Korean Fried Chicken Recipe
This Korean Fried Chicken Recipe brings those bold, crave-worthy flavors right to your kitchen. In this post, I’ll walk you through the ingredients, step-by-step instructions, expert frying tips, and creative serving ideas. You’ll get that signature crunch and a mouthwatering gochujang glaze—just like the pros.
Ingredients
- For the Chicken:
- 2 lbs chicken wings or drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 egg
- 1/4 cup cold water
- Vegetable oil for frying
- For the Sauce:
- 1/4 cup gochujang Korean red chili paste
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 1 tsp grated ginger
- 1 tbsp water to thin, if needed
- 1 tsp toasted sesame seeds for garnish
- Optional: chopped green onions
Instructions
- Prep the chicken: Pat wings dry. Season with salt and pepper.
- Make the batter: In a bowl, whisk together flour, cornstarch, and baking powder. Add the egg and cold water to create a thick batter.
- Heat the oil: Fill a heavy-bottomed pot with oil (about 2 inches deep). Heat to 330°F (165°C).
- First fry: Dip chicken in the batter and fry in batches for 7–8 minutes until pale and cooked through. Remove and drain.
- Increase heat: Raise oil temp to 375°F (190°C). Re-fry the chicken for 2–3 minutes until golden and extra crispy. Drain on a rack.
- Make the sauce: In a saucepan, combine gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened.
- Coat the chicken: Toss hot fried chicken in the warm sauce until evenly coated.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately!
Notes
- Double fry for extra crisp: The first fry cooks it; the second fry makes it magical.
- Use cold batter: Chilled water and egg in the batter create a lighter, crispier crust.
- Don’t overcrowd the pot: Fry in batches to keep the oil temperature stable.
- Drain on a rack: Paper towels can create steam—use a rack for crisp results.
- Serve immediately: It’s best fresh and hot. The sauce absorbs into the crust beautifully.