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–+ servings
Korean Fried Chicken

Irresistibly Crispy Korean Fried Chicken for Family Fun

Korean Fried Chicken is a deliciously crispy and tender dish that's perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken Wings or Drumsticks Thighs can provide even more flavor.
  • 1 cup All-Purpose Flour Swap with gluten-free flour if needed.
  • 0.5 cup Cornstarch Essential for maximum crispiness.
  • 1 tbsp Garlic Powder Fresh minced garlic can be used alternatively.
  • 1 tsp Salt Adjust according to dietary preferences.
  • 1 tsp Black Pepper White pepper can be used for a milder taste.
  • 1 tsp Paprika Consider smoked paprika for deeper flavor.
  • 1 tsp Baking Powder Ensures light and airy batter.
  • 1 cup Water Using beer will yield a lighter texture.
  • 2 cups Vegetable Oil Choose oils with higher smoke points.
For the Sauce
  • 3 tbsp Gochujang Korean chili paste for signature kick.
  • 2 tbsp Honey Maple syrup is a vegan alternative.
  • 3 tbsp Soy Sauce Gluten-free soy sauce can be used.
  • 1 tbsp Rice Vinegar Apple cider vinegar can substitute.
  • 1 tbsp Sesame Oil Neutral oils can be used, though taste differs.
  • 2 cloves Garlic Fresh cloves for additional flavor.
  • 1 tbsp Ginger Ginger powder can substitute.
For Garnishing
  • 2 tbsp Sesame Seeds For extra crunch and authentic touch.
  • 2 tbsp Green Onions Freshly chopped for color and flavor.

Equipment

  • deep pot
  • Wire rack
  • mixing bowl
  • Thermometer
  • Slotted Spoon
  • saucepan

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Rinse the chicken wings or drumsticks under cold water, then pat them dry thoroughly with paper towels.
  2. Make Batter: In a large bowl, whisk together flour, cornstarch, garlic powder, salt, black pepper, paprika, and baking powder. Add water gradually until batter is smooth.
  3. Coat Chicken: Dip each piece of chicken in the batter. Allow excess to drip off and place on a wire rack.
  4. Heat Oil: Pour vegetable oil into a deep pot to about 2-3 inches deep. Preheat to 350°F (175°C).
  5. First Fry: Add chicken in batches, fry for 8-10 minutes until golden brown. Remove and drain on paper towels.
  6. Double Fry: After resting for 10 minutes, double fry for 5-7 minutes until extra crunchy. Drain on paper towels again.
  7. Make Sauce: In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Heat until combined.
  8. Coat Chicken in Sauce: Toss fried chicken pieces with the sauce, ensuring they are well coated.
  9. Garnish: Transfer to a serving platter and sprinkle sesame seeds and green onions on top.
  10. Serve Hot: Enjoy immediately while hot and crispy, paired with pickled radishes or coleslaw.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Maintain oil temperature for even frying and customize sauce to taste.

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