If you’ve ever craved a dish that perfectly balances crispy, crunchy chicken with a spicy-sweet kick, this Korean Fried Chicken Recipe will become your new favorite. It’s all about that golden, crackly coating that shatters with each bite, paired with a rich, flavorful sauce that dances between heat and sweetness. Whether you’re cooking for a casual get-together or just treating yourself after a long day, this recipe brings the excitement of Korean street food right into your kitchen, elevating simple chicken wings or drumsticks into something truly spectacular.
Ingredients You’ll Need
What’s fantastic about this Korean Fried Chicken Recipe is how straightforward the ingredients are, yet each one plays an essential role in crafting the perfect taste and texture. From the light, crisp batter to the vibrant sauce, every component contributes to the dish’s irresistible crunch and bold flavor.
- 1 lb chicken wings or drumsticks: The star of the show, offering juicy meat with skin that crisps up beautifully.
- 1 cup all-purpose flour: Creates the base for a light but sturdy coating on the chicken.
- 1/2 cup cornstarch: Adds amazing crunch and keeps the batter extra crisp even after frying.
- 1 teaspoon garlic powder: Delivers a subtle depth of savory flavor in the batter.
- 1 teaspoon onion powder: Enhances the savory notes and complements the garlic.
- 1/2 teaspoon baking powder: Helps the batter puff slightly for that signature crunch.
- 1/2 teaspoon salt: Balances and highlights all the flavors.
- 1/2 teaspoon black pepper: Adds just a hint of heat and earthiness.
- 1/2 cup cold water: Essential for achieving the right batter consistency to coat the chicken perfectly.
- Vegetable oil, for frying: The frying medium that ensures crisp, golden chicken.
- 1/4 cup gochujang (Korean chili paste): Brings the iconic spicy and slightly sweet flavor to the sauce.
- 2 tablespoons soy sauce: Adds saltiness and umami richness to the sauce.
- 2 tablespoons honey: Introduces a mellow sweetness that balances the heat.
- 2 tablespoons rice vinegar: Provides a bright tang that cuts through the richness.
- 1 tablespoon brown sugar: Enhances the sauce with caramel undertones.
- 2 teaspoons sesame oil: Imparts a nutty aroma that is quintessentially Korean.
- 2 cloves garlic, minced: Packs a punch of fragrant pungency for the sauce.
- 1 teaspoon ginger, minced: Adds a fresh, warm zing that lifts the sauce.
- 1 tablespoon toasted sesame seeds (for garnish): Adds a delicate crunch and nutty flavor on top.
- Chopped green onions (for garnish): Provides a fresh, crisp finish and vibrant color.
How to Make Korean Fried Chicken Recipe
Step 1: Prepare the Batter
Begin by combining all your dry ingredients—flour, cornstarch, garlic powder, onion powder, baking powder, salt, and pepper—in a large bowl. Slowly whisk in cold water until you have a smooth batter. The cold water helps keep the batter light and crisp while frying, and adjusting the amount ensures it clings perfectly to each wing or drumstick without dripping excessively.
Step 2: Heat the Oil
Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pot to 350 degrees Fahrenheit (175 degrees Celsius). This temperature is crucial for achieving that signature crispy exterior without absorbing too much oil, resulting in a light, non-greasy bite.
Step 3: Fry the Chicken
Carefully dip each piece of chicken into the batter, making sure it’s evenly coated. Then, gently lower the coated chicken into the hot oil. Fry in batches so you don’t overcrowd the pot, which can bring down the oil temperature. Cook for about 7 to 8 minutes until the chicken turns golden brown and irresistibly crispy. Use a slotted spoon to remove the chicken and place it on paper towels to drain off excess oil.
Step 4: Make the Sauce
While the chicken cools slightly, let’s make the sauce. Combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and ginger in a small saucepan. Heat over medium, stirring occasionally, until it gently simmers and thickens—this usually takes 4 to 5 minutes. The sauce should be glossy and rich, ready to coat your chicken with layers of flavor.
Step 5: Toss the Chicken in Sauce
Once the chicken has cooled just enough to handle without losing crispiness, toss it in the warm sauce until every piece is evenly coated. This step transforms simple fried chicken into the vibrant, tasty Korean Fried Chicken everyone loves.
Step 6: Garnish and Serve
Finish strong by sprinkling toasted sesame seeds and chopped green onions over the sauced chicken. Not only do these garnishes add texture and a burst of fresh color, but they also elevate the dish with subtle, complementary flavors that make each bite unforgettable.
How to Serve Korean Fried Chicken Recipe
Garnishes
Garnishes like toasted sesame seeds and fresh chopped green onions are perfect because they add both crunch and a pop of color that makes the Korean Fried Chicken Recipe look just as good as it tastes. These little touches help balance the spice and sweetness of the sauce with freshness and nuttiness.
Side Dishes
This crispy chicken pairs wonderfully with classic Korean sides like pickled radish, steamed jasmine rice, or a crunchy cabbage slaw dressed in a light vinaigrette. These sides add brightness and a cooling contrast that complements the bold flavors of the chicken flawlessly.
Creative Ways to Present
If you want to impress guests or just elevate your meal, consider serving your Korean Fried Chicken Recipe on a large platter lined with banana leaves or decorative paper. Add lemon wedges or a small bowl of creamy dipping sauce on the side to offer an extra dimension of flavor and a touch of elegance.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the chicken in an airtight container in the refrigerator. It’s best eaten within two days to maintain optimal freshness and crispiness, though it will still taste delightful for up to three days.
Freezing
You can freeze leftover Korean Fried Chicken Recipe by placing the cooled chicken pieces in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. This method helps keep each piece separated so they don’t stick together.
Reheating
To reheat and refresh that crispy texture, bake the chicken in the oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 10 to 15 minutes. This way, the skin crisps back up nicely without drying out the meat inside, restoring that freshly made satisfaction.
FAQs
Can I use boneless chicken for this Korean Fried Chicken Recipe?
Absolutely! Boneless chicken thighs or breasts work well, though cooking times might be a bit shorter due to their size and thickness. Just be sure to cut them into evenly sized pieces for uniform cooking and coating.
How spicy is the sauce in this Korean Fried Chicken Recipe?
The sauce has a mild to moderate spicy kick thanks to the gochujang, but its sweetness and tang balance the heat perfectly, making it enjoyable for a wide range of heat tolerances. You can easily adjust the spice level by adding more or less gochujang or a pinch of sugar.
What’s the secret to getting super crispy chicken?
The key is the combination of cornstarch and baking powder in the batter, and frying at the right temperature. Using cold water to make the batter also helps it cling and crisp beautifully. Frying in small batches prevents temperature drops and sogginess.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to two days in advance and stored in the refrigerator. Reheat gently before tossing with the fried chicken to keep everything warm and delicious.
Is this Korean Fried Chicken Recipe healthy?
While delicious and indulgent, this recipe is a treat rather than an everyday healthy meal due to frying and sugar in the sauce. You can lighten it slightly by controlling portion sizes or serving with plenty of fresh veggies and simple sides.
Final Thoughts
There’s something truly magical about creating your own Korean Fried Chicken Recipe at home — that satisfying crunch, the unforgettable flavor punch, and the joy of sharing it with loved ones. Once you try this recipe, you’ll see why this dish holds a special place in so many hearts. So go ahead, get frying, and enjoy every finger-licking bite!
Print
Korean Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
This Korean Fried Chicken recipe features crispy, golden fried chicken wings or drumsticks coated in a flavorful, sticky, and spicy gochujang-based sauce. The batter is made with a combination of flour and cornstarch for extra crunch, and the chicken is twice cooked by frying and then tossed in a thick, savory sauce that balances heat, sweetness, and tang. Garnished with toasted sesame seeds and fresh green onions, this dish is perfect for a flavorful appetizer or main meal.
Ingredients
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
- Prepare the Batter: In a large bowl, combine flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper. Slowly add the cold water while whisking until you achieve a smooth batter. Adjust the water amount as needed to ensure the batter is thick enough to coat the chicken properly.
- Heat the Oil: Heat vegetable oil in a deep fryer or large, deep pot to 350°F (175°C), ensuring there is enough oil to fully submerge the chicken pieces.
- Fry the Chicken: Dip each chicken wing or drumstick into the batter, making sure it is fully coated. Carefully lower the coated chicken pieces into the hot oil and fry them in batches for about 7-8 minutes until they turn golden brown and crisp. Remove the chicken from the oil and drain on paper towels to remove excess oil.
- Make the Sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat, stirring occasionally, and cook until the sauce thickens, about 4-5 minutes.
- Toss in Sauce: Allow the fried chicken to cool slightly, then toss the pieces in the prepared sauce until they are evenly coated with the sticky, flavorful glaze.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the coated chicken pieces just before serving for added flavor and presentation.
Notes
- Ensure the oil temperature stays consistent at 350°F to achieve a crispy coating without burning the chicken.
- Adjust the spiciness of the sauce by varying the amount of gochujang based on your heat preference.
- Double frying the chicken is optional but can add extra crispiness if desired.
- Use fresh chicken wings or drumsticks for the best texture and flavor.
- Gochujang can be found in most Asian grocery stores or online.
- Serve immediately for the crispiest texture as the sauce tends to soften the coating over time.
