Name: Korean Fried Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 2 pounds chicken wings; 2 large eggs; 1 tablespoon toasted sesame seeds; ½ cup starch; ¼ cup all purpose flour; ½ teaspoon baking soda; ½ teaspoon ground black pepper; ½ teaspoon kosher salt; ⅓ cup rice syrup; ¼ cup gochujang (Korean chilli paste); 2 teaspoons vegetable oil; 3 minced garlic cloves; ⅓ cup ketchup; 2 teaspoons white vinegar; 2 teaspoons vegetable oil; oil for frying

Korean Fried Chicken – This easy crispy Korean fried chicken coated with flavorful sweet, savory and spicy gochujang sauce served with rice or noodles perfect for those quick appetizers.

What is Korean Fried Chicken?

It is all about the double-fry method. The chicken is first marinated for extra flavor, then dredged in a light and airy batter before taking a dip in the hot oil bath. But wait, there’s more! The chicken is then fried a second time at a higher temperature, resulting in that unbelievably crispy, golden goodness.

Flavor Explosion: Popular Korean Fried Chicken Sauces

The true magic lies in the variety of sauces it’s tossed in. Here are some of the most popular flavors:

Classic: A sweet and savory soy sauce base with a hint of garlic and ginger.

Yangnyeom: This spicy-sweet sauce is made with gochujang (Korean chili paste), perfect for those who like a kick.

Honey Garlic: Sweet and sticky with a touch of garlic, this sauce is a crowd-pleaser.

Snowing Cheese: A fun twist! This involves coating the chicken in a sweet and savory sauce then showering it with grated mozzarella cheese for a delightful cheese pull.

Korean Fried Chicken – Best Ingredients

Chicken pieces (drumsticks, wings, thighs – your choice!)
Gochujang (for Yangnyeom sauce)
Soy Sauce
Honey
Ginger
Garlic
Cornstarch
All-purpose flour
Cooking oil

Korean Fried Chicken – Tips

Marinate your chicken: This adds tons of flavor and keeps it juicy.

Marinate for at least 30 minutes, or even overnight for best results.
Double dredge, double the crisp! Don’t skip the second coating of cornstarch or batter. This creates that signature ultra-crispy texture.

Don’t overcrowd the pan: Fry the chicken in batches to maintain the oil temperature and ensure even cooking.

Recipe Variations: Explore Different Flavors

Spicy Garlic Sauce: Swap the gochujang in Yangnyeom sauce for more garlic and red pepper flakes for a fiery kick.

Korean Fried Wings: Perfect for game day or parties! Use chicken wings and toss them in your favorite sauce.

Crispy Korean Fried Tofu: A vegetarian twist! Marinate and double-fry firm tofu for a crispy and protein-packed alternative.

How to Serve and Store

It is best enjoyed hot and fresh out of the fryer. Serve it with classic sides like kimchi, pickled radish, or Korean rice cakes (tteokbokki).

Leftovers? No problem! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for a few minutes to restore crispness.

Recipe FAQs

Can I use boneless, skinless chicken?

While traditional Korean chicken uses bone-in, skin-on chicken for maximum flavor, boneless, skinless cuts will still work. Just adjust the cooking time accordingly.

What oil should I use?

Opt for a neutral oil with a high smoke point, like canola or peanut oil.

My chicken isn’t crispy?

Ensure your oil is hot enough (around 350°F) for the first fry and even hotter (around 375°F) for the second fry. Also, pat your chicken dry before coating it to remove any excess moisture that can hinder crispiness.