Korean Fried Chicken
Unlike traditional fried chicken, the Korean version is known for its crispy texture, delicate seasoning, and a finger-licking sauce that strikes the perfect balance between sweet, spicy, and savory.
Equipment
- Large mixing bowls
- Tongs or chopsticks
- Deep frying pan, Dutch oven, or wok
- Wire rack and baking sheet
- Whisk
- Small saucepan
- Measuring Spoons and Cups
- Thermometer Optional
Ingredients
For the Chicken
- 2 lbs 1 kg chicken wings or drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg beaten
- Vegetable oil for frying
For the Sauce
- 2 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
Optional Garnishes
- Sesame seeds
- Thinly sliced green onions
Instructions
Step 1: Prep the Chicken
- Clean and pat dry the chicken wings or drumettes.
- In a large bowl, season the chicken with salt, black pepper, and garlic powder. Let it marinate for 15–20 minutes while you prepare other ingredients.
Step 2: Prepare the Coating
- In a separate bowl, combine the flour and cornstarch.
- Beat the egg in another bowl.
Step 3: Coat the Chicken
- Dip each piece of chicken into the beaten egg, ensuring it’s fully coated.
- Toss the chicken in the flour-cornstarch mixture, shaking off excess. For extra crispiness, repeat the coating process.
Step 4: Fry the Chicken
- Heat the vegetable oil in a deep frying pan or wok to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the chicken in batches, ensuring not to overcrowd the pan. Fry for 6–8 minutes until the chicken turns light golden brown.
- Remove the chicken and place it on a wire rack to drain excess oil. Let it rest for 5 minutes.
- Double-fry the chicken at 375°F (190°C) for 2–3 minutes until golden brown and extra crispy.
Step 5: Make the Sauce
- In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Simmer the sauce over medium heat for 2–3 minutes, stirring frequently, until slightly thickened. Remove from heat.
Step 6: Toss and Serve
- Place the fried chicken in a large bowl. Pour the sauce over the chicken and toss until evenly coated.
- Garnish with sesame seeds and sliced green onions. Serve immediately with pickled radish or steamed rice.
Notes
Nutritional Value (per serving)
- Calories: 350–450 kcal
- Protein: 22–26g
- Carbohydrates: 25–30g
- Fat: 20–25g
- Fiber: 1–2g
- Sugar: 10–12g
- Sodium: 800–1,000mg
- Cholesterol: 60–80mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.