Crispy Korean Fried Chicken
There’s something magical about Korean Fried Chicken.
It’s not just fried chicken; it’s a crispy, flavorful masterpiece that’s both crunchy and juicy, with a glaze so good you’ll be tempted to lick the plate.
This dish is perfect for sharing with friends or keeping all to yourself on a cozy night in.
With its signature double-fried crunch and a sauce that balances heat, sweetness, and a hint of tang, this recipe is destined to become a favorite in your kitchen.
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Prepare the Chicken
Start by cutting your chicken into bite-sized pieces and seasoning them with salt, pepper, and ginger.
Mix the Batter
Whisk together cornstarch, all-purpose flour, and cold water to create a light and smooth batter. The consistency should be thick enough to coat the back of a spoon.
Fry the Chicken
Heat oil in a deep frying pan to 350°F (175°C). Dip the chicken pieces in the batter, ensuring each piece is fully coated. Fry them in batches until they’re pale golden and just cooked through. Let them rest on a wire rack while you heat the oil for the second fry.
Double Fry for Extra Crunch
Increase the oil temperature to 375°F (190°C) and fry the chicken again until deep golden and incredibly crispy. This second fry locks in the crunch and ensures the batter stays crisp even after being sauced.
Make the Sauce
In a small saucepan, combine gochujang, honey, soy sauce, garlic, and rice vinegar. Simmer until the mixture thickens into a glossy glaze that clings to the back of a spoon.
Toss and Serve
Transfer the fried chicken to a large bowl and pour the sauce over it, tossing until each piece is evenly coated. Garnish with sesame seeds and green onions before serving.
Pro Tips
- Use cold water in the batter: Cold water keeps the batter light and helps it adhere better to the chicken.
- Double fry for crispiness: The second fry is crucial for locking in that crunch.
- Don’t overcrowd the pan: Fry in small batches to ensure even cooking.
- Sauce last: Toss the chicken in the sauce right before serving to keep it crispy.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Reheat in an oven or air fryer to maintain the crispiness.
- Separate sauce: Keep the sauce and chicken separate if you plan to store them to avoid sogginess.
Crispy Korean Fried Chicken
Description
This Korean Fried Chicken recipe combines crispy, double-fried chicken with a sticky, spicy, and sweet glaze that’s sure to impress.
Ingredients
For the Chicken :
For the Batter :
For the Sauce :
Instructions
- Season chicken with salt, pepper, and ginger. Let it sit for 10 minutes.
- Mix cornstarch, flour, and cold water into a smooth batter.
- Heat oil to 350°F (175°C) and fry chicken pieces until golden. Let rest on a wire rack.
- Increase oil to 375°F (190°C) and fry chicken again until crisp.
- In a saucepan, mix gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil. Simmer until thickened.
- Toss fried chicken in the sauce, garnish, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 35g12%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the gochujang for less heat.
- Serve with pickled radish for a traditional touch.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
