Crispy Korean Fried Chicken Recipe: Addictively Tasty

Crispy, golden Korean fried chicken has become a global sensation that captivates taste buds everywhere.

Crunchy exterior and juicy meat make this dish irresistibly addictive.

Marinating techniques and special coating methods set this recipe apart from standard fried chicken preparations.

Restaurants across seoul and beyond showcase their unique spin on this beloved classic.

Gochujang and honey create a perfect balance of sweet and spicy flavors that dance on your palate.

Mastering these techniques will impress anyone who loves bold, exciting culinary experiences.

You can create restaurant-quality Korean fried chicken right in your own kitchen with just a few simple ingredients and some cooking passion.

Korean Fried Chicken That Delivers Crisp Perfection

• Unlock Crispy Perfection: Achieve restaurant-quality Korean fried chicken with a golden, crunchy exterior that delivers an irresistible texture in every bite.
• Sauce Sensation: Elevate your meal with a tantalizing homemade sauce that balances sweet, spicy, and savory flavors, creating a mouthwatering coating that makes this dish truly special.
• Quick Crowd-Pleaser: Whip up this delectable recipe in minimal steps, making it ideal for impromptu gatherings, game nights, or when you're craving a restaurant-style treat at home.
• Versatile Comfort Food: Enjoy as a protein-packed main dish with rice or serve as an addictive appetizer that keeps everyone coming back for more.

Ingredient Guide for Korean Fried Chicken Marinade

• Chicken: A succulent protein that becomes crispy and golden when fried.

• Cornstarch, Flour: Creates a light and crispy exterior for the chicken.
• Salt, Black Pepper: Enhances the overall flavor of the coating.
• Eggs: Helps the dry coating stick to the chicken pieces.

• Ketchup, Chili Sauce: Provides a tangy and spicy base for the sauce.
• Honey, Brown Sugar: Adds sweetness and helps create a glossy coating.
• Soy Sauce: Brings depth and umami flavor to the sauce.
• Water: Helps to thin and blend the sauce ingredients.
• Garlic: Adds a robust and aromatic flavor to the sauce.
• Red Pepper Flakes: Introduces a spicy kick to the dish.
• Cornstarch: Helps thicken the sauce and create a smooth texture.
• Sesame Oil: Provides a nutty and distinctive Korean flavor.

• Sesame Seeds, Green Onions: Adds visual appeal and fresh flavor to the final dish.

• Canola Oil: Used for deep-frying the chicken to achieve a crispy texture.

Frying Instructions for Extra Crispy Korean Chicken

Step 1: Whip Up Flavor Explosion

Create a tantalizing sauce by combining all sauce ingredients in a mixing bowl.

Whisk everything together until smooth and set aside.

• Ketchup
• Chili sauce
• Honey
• Brown sugar
• Soy sauce
• Water
• Minced garlic
• Red pepper flakes
• Cornstarch
• Sesame oil

Blend these ingredients until they form a harmonious, glossy mixture.

Step 2: Prepare Magical Coating

Set up two separate bowls for your chicken transformation.

• Cornstarch
• All-purpose flour
• Salt
• Black pepper

In a second bowl, crack and beat eggs until well combined.

Step 3: Transform Chicken Pieces

Dunk chicken chunks into beaten eggs, ensuring complete coverage.

Next, roll the egg-coated chicken in the dry mixture, pressing gently to create a perfect crispy exterior.

Step 4: Create Golden Crunch

Pour canola oil into a deep frying pan, heating to medium-high temperature.

Carefully lower chicken pieces into hot oil, cooking in batches.

Fry until each piece turns a beautiful golden brown and develops an irresistible crunch.

Step 5: Glaze With Deliciousness

Transfer sauce to a clean pan and heat over medium temperature.

Watch as the sauce gradually thickens and becomes glossy.

Add fried chicken pieces, gently tossing to ensure every morsel gets completely coated.

Step 6: Final Flavor Flourish

Sprinkle sesame seeds and chopped green onions over the chicken for an extra layer of texture and taste.

Serve immediately alongside steamed rice or as a standalone snack that’ll make taste buds dance.

Pro Tips for Crunchy Korean Fried Chicken Batter

• Pat chicken pieces completely dry before coating to ensure a crispy, golden exterior that stays crunchy.
• Use a kitchen thermometer to maintain consistent 350-375°F oil for perfectly fried chicken without burning or undercooking.
• Slowly whisk cornstarch into sauce to prevent lumps and achieve a smooth, glossy coating that clings beautifully to chicken.
• Avoid overcrowding the pan by frying chicken in small batches, which helps maintain oil temperature and ensures even browning.
• Reduce or increase red pepper flakes based on personal heat preference without compromising the authentic Korean flavor profile.

Flavorful Korean Fried Chicken Variations Worth Trying

• Gluten-Free Korean Fried Chicken: Replace wheat flour with rice flour or gluten-free all-purpose flour blend, ensuring crispy texture while accommodating gluten sensitivities.
• Spicy Gochujang Variation: Swap ketchup and chili sauce with Korean gochujang paste, adding intense heat and authentic Korean flavor profile.
• Air Fryer Version: Skip deep-frying and use air fryer at 390°F for 12-15 minutes, reducing oil content while maintaining crispy exterior.
• Vegetarian Alternative: Substitute chicken with cauliflower or tofu chunks, keeping same coating and sauce techniques for plant-based protein option.

Plating Korean Fried Chicken for Dinner or Appetizers

• Spicy Side Kick: Pair the crispy Korean fried chicken with a zesty kimchi slaw for a tangy, crunchy complement that balances the rich sauce.
• Dip Delight: Create a cool ranch or blue cheese dipping sauce to provide a creamy contrast to the spicy, sweet chicken coating.
• Rice Bowl Magic: Serve the chicken over steamed jasmine rice with quick-pickled cucumber slices for a complete and satisfying meal that brings together multiple flavor profiles.
• Beverage Buddy: Enjoy with an ice-cold Korean beer like Hite or a refreshing soju cocktail to cut through the richness and enhance the overall dining experience.

Storage Solutions for Korean Fried Chicken Leftovers

• Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days. Separate sauce-coated pieces from crispy pieces to maintain crunchiness.
• Wrap individual chicken pieces in plastic wrap, then place in a freezer-safe container. Freeze for maximum 1 month. Label with date for easy tracking.
• Preheat oven to 375°F. Spread chicken on a baking sheet lined with parchment paper. Warm for 10-12 minutes, turning once halfway through to ensure even heating.
• Set air fryer to 375°F. Place chicken in a single layer, avoiding overcrowding. Reheat for 3-4 minutes until crispy and heated through, shaking basket midway.

FAQs

• Why is cornstarch important in this recipe?

Cornstarch creates an extra crispy exterior for the chicken by absorbing moisture and forming a light, crunchy coating that helps seal in the chicken’s juiciness during frying.

• How do I know when the oil is hot enough for frying?

Drop a small piece of batter into the oil – if it sizzles and rises immediately, the oil is ready. The ideal frying temperature is around 350-375°F for perfectly crispy chicken.

• Can I make this recipe less spicy?

Reduce or eliminate the red pepper flakes in the sauce. You can also use a milder chili sauce to control the heat level while maintaining the sauce’s flavor profile.

Korean Fried Chicken Recipe

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4.7 from 19 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Crispy Korean Fried Chicken delivers a delectable symphony of crunch and flavor from Seoul’s street food scene. Golden wings glazed with gochujang sauce promise a spicy-sweet adventure that will make you crave more with each irresistible bite.

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Ingredients

Scale 1x2x3x

Chicken and Main Ingredients:

• 2 lbs (907 grams) Chicken Breast (cut into 1-inch chunks)

Coating Ingredients:

• 1 cup (120 grams) Cornstarch
• 1/4 cup (30 grams) All-Purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 Eggs (beaten)

Sauce Ingredients:

• 1/4 cup (60 milliliters) Ketchup
• 3 tablespoons Chili Sauce
• 1/4 cup (84 grams) Honey
• 3 tablespoons Brown Sugar
• 1/3 cup (80 milliliters) Soy Sauce
• 1/2 cup (120 milliliters) Water
• 3 Garlic Cloves (minced)
• 1/4 teaspoon Red Pepper Flakes
• 1 tablespoon Cornstarch
• 2 teaspoons Sesame Oil
• Canola Oil (for frying)

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Instructions

1. Craft a vibrant sauce by whisking together ketchup, chili sauce, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil in a mixing bowl. Allow the mixture to rest while preparing other components.
2. Create a crispy coating blend by combining cornstarch, flour, salt, and black pepper in a shallow dish. In a separate bowl, thoroughly beat eggs until smooth and uniform.
3. Transform chicken chunks into a crispy delight by first dipping each piece into beaten eggs, ensuring complete coverage, then generously coating with the cornstarch mixture until every surface is evenly sealed.
4. Prepare for frying by heating canola oil to 350°F in a deep skillet. Carefully lower coated chicken pieces into hot oil, working in batches to maintain optimal temperature. Fry until exterior turns golden brown and crispy, approximately 4-5 minutes.
5. Transfer fried chicken to a paper towel-lined plate to drain excess oil. Meanwhile, activate sauce by simmering the prepared mixture over medium heat until it reaches a glossy, slightly thickened consistency.
6. Reunite crispy chicken with the warm sauce, gently tossing to ensure each piece is luxuriously coated. Elevate presentation by sprinkling sesame seeds and finely chopped green onions over the dish.
7. Serve immediately alongside steamed rice or as an irresistible standalone appetizer, celebrating the perfect balance of crunch and flavor.

Notes

• Double-frying technique ensures extra crispy chicken exterior while keeping the inside juicy and tender.
• Maintain oil temperature around 350°F for perfect golden-brown coating without burning or undercooking.
• Cornstarch and flour mixture creates an incredibly light and crunchy texture that Korean fried chicken is famous for.
• Pat chicken pieces completely dry before coating to prevent excess moisture and achieve maximum crispiness.
• Allow chicken to rest at room temperature for 15 minutes before coating to help breading adhere better.
• Adjust spice levels by increasing or decreasing red pepper flakes for personal heat preference.
• Use boneless chicken thighs for more flavor and moisture compared to chicken breasts.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 510 kcal
• Sugar: 17 g
• Sodium: 950 mg
• Fat: 15 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Carbohydrates: 45 g
• Fiber: 1.5 g
• Protein: 38 g
• Cholesterol: 110 mg