Korean Fried Chicken is a delectable fried dish renowned for its crispy and crunchy texture, enhanced by a delightfully sweet and spicy glaze. Typically prepared using chicken wings, drumsticks, or other preferred chicken parts, this dish is coated in a cornstarch coating and tossed in a flavorsome sauce.
It stands as one of the finest fried chicken variations and pairs exquisitely with pickled radish, refreshing salads, and steamed white or jasmine rice. Whether for a family meal or a larger gathering, Korean Fried Chicken is a perfect choice for both lunch and dinner.
The provided recipe presents a straightforward approach to crafting Korean Fried Chicken, supported by easy-to-follow step-by-step instructions. Additionally, a detailed video tutorial has been included to ensure a clear understanding of the cooking process.
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What is Korean Fried Chicken?
Korean Fried Chicken is a sweet, spicy, and crispy fried dish. The chicken is coated in a mixture of flour or starch, such as cornstarch, which results in a delightfully crispy exterior. It is then coated in a flavorful sauce made with aromatics, gochujang, soy sauce, honey, and other basic seasonings. Korean Fried Chicken is traditionally served as an appetizer or main course and pairs exceptionally well with pickled radish, kimchi, rice dishes, roasted or baked vegetables, and a variety of dipping sauces.
One of the defining features of Korean Fried Chicken is the implementation of the double frying method, accompanied by the use of gochujang, a fermented chili paste. This meticulous frying technique plays a vital role in ensuring the chicken remains irresistibly crispy. While spicy and slightly sweet gochujang condiment adds depth and complexity to the dish, setting it apart from other fried chicken varieties.
Overall, Korean Fried Chicken can be an excellent addition to a dinner or an Asian-inspired meal. The versatility of the dish allows you to explore different flavor profiles, from tangy and spicy to sweet and savory. Whether enjoyed as a standalone meal or incorporated into a larger spread, Korean Fried Chicken is sure to be a crowd-pleaser.
Ingredients & Substitutions
To create this Korean Fried Chicken, you will require a selection of essential Asian pantry ingredients, which are readily accessible in most Asian grocery stores. Let us delve into the list of these ingredients below, ensuring that you have everything you need to embark on this flavor-loaded dish.
Marinade and Flour Coating
Below are the ingredients you will need for marinating and coating the chicken.
- Chicken (wings, drumsticks, boneless breast, or thighs) - Provides a meaty and savory taste as the base of the dish (Note: The instructions I have shared here are for wings and drumsticks. However, if you opt for boneless chicken breast or thighs, it's important to note that the cooking time may vary due to differences in thickness and size
- Grated garlic - Adds a pungent and aromatic flavor that enhances the overall taste of the chicken
- Gochujang - A spicy and slightly sweet Korean chili paste that brings heat and depth of flavor to the dish
- Cornstarch - Creates a light and crispy texture on the outside of the chicken
- Black pepper - Adds a subtle heat and depth of flavor to complement the other ingredients
For the Sauce
Below are the ingredients you will need for making sauce for Korean Fried Chicken.
- Sesame oil - Provides a nutty and aromatic note that enriches the overall flavor profile of the sauce
- Aromatics (ginger, garlic, dry red chili) - Ginger adds a zingy and warm taste, garlic brings a savory kick, and dry red chili adds spiciness
- Honey and brown sugar - Imparts a pleasant sweetness and helps create a caramelized glaze on the chicken
- Rice vinegar - Contributes tanginess and acidity to balance the other flavors. If rice vinegar is not handy you can also use regular white vinegar
- Gochujang and ketchup - Gochujang adds a tangy, spicy, and fermented taste, while ketchup brings sweetness and a rich umami flavor
- Soy sauce - Adds a savory and salty taste to enhance the overall umami profile of the dish
- Oil - Canola, corn, and peanut oil are excellent choices for deep frying chicken due to their high smoke points and neutral flavors
For a detailed ingredients list, please check out the recipe card below.
How to Make Korean Fried Chicken at Home?
The recipe I have shared here is Korean Fried Chicken, a beloved dish known for its irresistibly crispy and golden exterior. With a flavorful marinade, a double-frying technique, and a sticky sauce it offers a delightful combination of flavors and textures that will leave you craving more.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
Marinate and Flour Coat Chicken
- Season the chicken: Start by combining chicken wingettes, drumettes, and drumsticks in a bowl. If you prefer, you can also use boneless chicken breast or thighs. Season the chicken with ginger, garlic, black pepper, gochujang, and salt
- Marinate: Mix everything thoroughly and let the chicken marinate while you prepare the flour mixture
- Season the starch: In a tray, combine cornstarch or potato starch with black pepper and salt. Begin with a smaller quantity, as you can always make more if needed
- Coat the chicken: Coat the chicken wingettes, drumettes, and drumsticks generously with the flour mixture
Fry the Chicken
- Heat the oil: Heat a wide pan over medium heat and add enough oil for frying. Allow the oil to reach the medium heat temperature
- Add the wings: Carefully add the chicken wingettes and drumettes to the pan, ensuring they are not overcrowded
- Fry: Fry them for approximately 5 to 6 minutes, flipping occasionally, until they turn a golden color
- Remove: Remove the fried drumettes and wingettes from the oil and set them aside for later use.
- Add the drumsticks: Next, add the chicken drumsticks to the hot oil and fry them for about 10 to 12 minutes until they are golden and cooked through. Drumsticks generally require slightly more time to cook compared to wings
- Remove: Once the drumsticks are fried, remove them from the oil and set them aside as well
Double Fry the Chicken
- Reheat the oil: Now, it's time to double-fry the chicken. Wait for the oil temperature to reach medium-high heat temperature
- Double Fry wings: Reintroduce the previously fried drumettes and wings back into the oil and fry them for an additional 4 to 5 minutes until they turn golden brown
- Double Fry Drumsticks: Similarly, add the fried chicken drumsticks back into the oil and fry them for 6 to 7 minutes until they also become golden brown. This double-frying approach ensures the prolonged crispiness of the chicken's exterior, allowing you to relish its delectable texture for an extended period
- Remove: Remove the double-fried chicken from the oil and reserve it for later use
Make Sauce and Coat
- Saute the aromatics: To make the sauce, heat a pan over medium heat and add sesame oil. Sauté ginger, garlic, and dry red chili in the oil until they become fragrant
- Add the seasonings: Add brown sugar, Korean chili paste, ketchup, soy sauce, rice vinegar, and honey to the pan
- Allow to thicken: Stir everything together until the sauce thickens and becomes sticky
- Coat or serve: Finally, you have two options: you can either mix the sauce thoroughly into the double-fried chicken, ensuring each piece is evenly coated, or you can serve the fried chicken with the sauce on the side as a dipping sauce
Tips
- Double-Frying Method: One key technique in achieving crispy Korean fried chicken is the double-frying method. After coating the chicken with flour or starch, fry it once in moderately hot oil until it's lightly golden. Remove the chicken from the oil, allow it to cool for a few minutes, and then fry it again in hot oil until it turns golden brown and crispy. This method helps to achieve a crispy exterior while keeping the meat juicy on the inside
- Cornstarch or Potato Starch Coating: To achieve an extra crispy texture, it is common to use cornstarch or potato starch instead of regular flour for the coating. These starches create a lighter and crunchier crust on the chicken. You can also mix a small amount of all-purpose flour with the starch for a balance of texture and flavor
- Flavorful Marinade: Korean fried chicken is known for its flavorful marinade. Marinating the chicken before coating and frying adds depth of flavor. The traditional marinade often includes ingredients like ginger, garlic, Korean chili paste (gochujang), and black pepper. Allow the chicken to marinate for at least 30 minutes or longer to let the flavors penetrate the meat
- Proper Oil Temperature and Drainage: It's crucial to maintain the right oil temperature while frying. If the oil is not hot enough, the chicken may turn out greasy, while oil that is too hot can burn the exterior quickly without cooking the meat thoroughly
Storage Suggestions
Korean Fried Chicken is best enjoyed immediately after cooking when it retains its irresistible taste and crispy texture. However, if you have leftovers, you can store them in the refrigerator for up to two days. It's important to note that reheated leftovers may not retain their original crispiness. Cold leftovers can still be enjoyed, but the texture of the chicken will be different.
Serving Suggestions
Korean Fried Chicken is a popular dish that is often served with various accompaniments to enhance the overall dining experience. Here are some traditional and popular options to serve with Korean Fried Chicken:
- Pickled Radish: Korean fried chicken is often served with pickled radish, known as "danmuji." It provides a refreshing and tangy contrast to the crispy chicken
- Kimchi: Kimchi, a staple Korean side dish made of fermented vegetables, complements the flavors of the fried chicken and adds a spicy and tangy kick
- Rice Dishes: A bowl of steamed white rice, or jasmine rice serves as a neutral base to enjoy this crispy chicken. You can also make rice balls or serve them alongside the chicken for a more filling meal
- Salad: A simple cabbage salad or cucumber salad dressed with a light vinaigrette can provide a refreshing and crunchy element to balance the richness of the fried chicken
Related Recipes
You can also find similar fried chicken recipes below and more at chicken recipes and appetizer recipes.
- Fried Chicken
- Fried Chicken Wings
- Fried Chicken Tenders
- Oven Fried Chicken
- Oven Fried Chicken Tenders
- Parmesan Crusted Chicken
- Popcorn Chicken
- Chicken Nuggets
- Garlic Parmesan Wings
More Asian recipes:
Korean Fried Chicken Recipe Video
I have also shared a detailed video of this Korean Fried Chicken recipe below that I hope will help you make a flavorful dish at home. You can also find this recipe in a story format.
📖 Recipe
Korean Fried Chicken
Ingredients
Main Ingredients
- 2.25 lb Chicken
- 1½ tbsp Garlic, grated or paste
- ¾ tsp Black Pepper, powder
- Salt, to taste
- 1½ tbsp Gochujang (Korean Chili Paste)
For Flour Mixture
- 1½- 2 cups Cornstarch, or potato starch
- 1½ tsp Salt, or adjust to taste
- ½ tsp Black Pepper, powder
For Korean Fried Chicken Sauce
- 2 tbsp Sesame Oil
- 1½ tbsp Ginger, minced
- 2 tbsp Garlic, minced
- 4 Dry Red Chili
- 2 tbsp Brown Sugar
- 3 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 4 tbsp Gochujang (Korean Chili Paste)
- 1½ tbsp Ketchup
- 2 tbsp Honey
- Oil, for deep frying chicken
- Sesame Seeds, to garnish
- Green Onion, to garnish
Instructions
To Marinate and Flour Coat Chicken
- In a bowl, combine the chicken pieces, such as wings, drumettes, and drumsticks. Alternatively, you can use boneless chicken breasts or thighs. Add ginger, garlic, black pepper, gochujang, and salt. Mix everything well and let the chicken rest while we prepare the flour mixture
- In a tray, combine cornstarch or potato starch, and season it with black pepper and salt. Start with a lower quantity, as there may be leftover flour mixture. If it's not enough, you can make another batch
- Coat the chicken wingettes, drumettes, and drumsticks well in the flour mixture until they are fully coated and ready for frying
To Fry Chicken
- In a wide pan, pour enough oil to fry the chicken and heat it over medium heat. Once the oil is hot enough, add the chicken wingettes and drumettes, taking care not to overcrowd the pan
- Fry them for about 5 to 6 minutes until they turn golden in color. Flip them occasionally for even cooking. The cooking time may vary depending on the size and thickness of the wings
- Remove the fried chicken drumettes and wingettes from the oil and reserve them for later use
- Next, add the chicken drumsticks to the hot oil and fry them for about 10 to 12 minutes until they are golden. Flip them occasionally for even cooking. Drumsticks usually take a little longer to cook compared to wings and it may also vary depending on the size and thickness
- Remove the fried chicken drumsticks from the oil and set them aside
To Double Fry Chicken
- Now, to double fry the chicken, wait until the oil temperature reaches medium-high heat. Add the previously fried drumettes and wingettes back into the oil and fry for an additional 4 to 5 minutes until they turn golden brown
- Similarly, add the fried chicken drumsticks back into the oil and fry for 6 to 7 minutes or until they turn golden brown. Remove the fried chicken drumsticks from the oil and reserve them for later use. This double-frying approach ensures the prolonged crispiness of the chicken's exterior, allowing you to relish its delectable texture for an extended period
To make Sauce and Coat
- To make the sauce, heat a pan over medium heat and add sesame oil. Add ginger, garlic, and dry red chili to the pan and sauté until they become aromatic
- Add brown sugar, Korean chili paste, ketchup, soy sauce, rice vinegar, and honey to the pan. Mix everything well and allow the sauce to turn sticky and thick in consistency
- Now, add the double-fried chicken to the sauce and coat them evenly. Finally, garnish with sesame seeds and green onions. Serve immediately
To Serve
- You can enjoy this sweet, spicy, and crispy Korean fried chicken as an appetizer or main course. Serve it with white rice, jasmine rice, pickles, or salads of your choice
Video
Notes
- Double-Frying Method: One key technique in achieving crispy Korean fried chicken is the double-frying method. After coating the chicken with flour or starch, fry it once in moderately hot oil until it's lightly golden. Remove the chicken from the oil, allow it to cool for a few minutes, and then fry it again in hot oil until it turns golden brown and crispy. This method helps to achieve a crispy exterior while keeping the meat juicy on the inside
- Cornstarch or Potato Starch Coating: To achieve an extra crispy texture, it is common to use cornstarch or potato starch instead of regular flour for the coating. These starches create a lighter and crunchier crust on the chicken. You can also mix a small amount of all-purpose flour with the starch for a balance of texture and flavor
- Flavorful Marinade: Korean fried chicken is known for its flavorful marinade. Marinating the chicken before coating and frying adds depth of flavor. The traditional marinade often includes ingredients like ginger, garlic, Korean chili paste (gochujang), and black pepper. Allow the chicken to marinate for at least 30 minutes or longer to let the flavors penetrate the meat
- Proper Oil Temperature and Drainage: It's crucial to maintain the right oil temperature while frying. If the oil is not hot enough, the chicken may turn out greasy, while oil that is too hot can burn the exterior quickly without cooking the meat thoroughly
Nutrition
FAQ
While Korean chili paste, also known as gochujang, is a key ingredient in traditional Korean Fried Chicken, you can certainly experiment with using regular chili paste as a substitute. However, it's important to note that the flavor and overall taste profile may differ from the authentic Korean version.
Double frying is a commonly used technique in Korean fried chicken recipes to achieve a crispy exterior while keeping the meat tender, making it a popular method. While it is not necessarily mandatory, the double frying method is widely practiced to create the signature texture and taste that Korean fried chicken is known for.
Instead of cornstarch, you can use potato starch or all-purpose flour as alternatives to coat the chicken for Korean fried chicken. These substitutes can provide a similar crispy texture to the chicken.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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