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Korean Fried Chicken Recipe

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★★★★★

4.6 from 149 reviews

Korean Fried Chicken is a deliciously crispy and spicy dish featuring bite-sized chicken pieces double-coated in a seasoned cornstarch and flour mixture, then fried to golden perfection. Tossed in a flavorful, sticky sauce made with gochujang, honey, soy sauce, and garlic, this dish offers a perfect balance of sweet, spicy, and savory notes, ideal for a satisfying snack or meal.

Ingredients

Scale

Chicken and Coating

  • 2 pounds chicken breast, cut into 1-inch chunks
  • 1 cup cornstarch
  • 1/4 cup flour (gluten-free flour works as well)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs, beaten
  • Canola oil for frying (about 2 inches deep in pan)

Sauce

  • 1/4 cup ketchup
  • 3 tablespoons gochujang paste (or substitute chili sauce)
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 1/3 cup soy sauce
  • 1/2 cup water
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil

Instructions

  1. Prepare the sauce: In a medium bowl, combine all the sauce ingredients including ketchup, gochujang paste, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil. Set this mixture aside.
  2. Mix dry coating: In a large, shallow bowl, whisk together the cornstarch, flour, salt, and ground black pepper until well combined.
  3. Beat eggs: In a separate bowl, beat the eggs thoroughly.
  4. Preheat oil: Pour about 2 inches of canola oil into a deep frying pan and heat over medium-high heat until hot and shimmering.
  5. First dip: Dip the chicken chunks into the beaten eggs to fully coat them.
  6. First coat: Toss the egg-coated chicken pieces in the cornstarch and flour mixture, ensuring each piece is fully covered.
  7. Second dip and coat: Repeat the process by dipping the battered chicken pieces again into the beaten eggs and then back into the cornstarch mixture for a double coating. Work in batches and arrange coated chicken on a plate. Let rest for 10 minutes if time allows to help set the coating.
  8. Fry the chicken: Carefully place the coated chicken pieces into the hot oil and fry in batches until they turn golden brown and crispy, about 5-7 minutes per batch depending on size. Avoid overcrowding the pan to maintain oil temperature.
  9. Drain and set aside: Remove fried chicken pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
  10. Toss with sauce: Discard the frying oil from the pan and return it to the stove over medium heat. Add the prepared sauce to the pan and bring to a simmer. Add the fried chicken pieces back to the pan and toss well so each piece is evenly coated with the sticky sauce.
  11. Serve: Transfer the coated chicken to a serving platter. Optionally, garnish with chopped green onions and toasted sesame seeds for added flavor and presentation. Serve hot and enjoy!

Notes

  • Double coating the chicken in egg and cornstarch mixture ensures maximum crispiness.
  • Resting the coated chicken before frying helps the batter adhere better and results in a lighter crust.
  • Adjust the gochujang paste quantity in the sauce to control the heat level according to preference.
  • Use a thermometer to maintain oil temperature around 350°F (175°C) for optimal frying results.
  • This recipe works well with chicken wings or thighs as an alternative to breast meat.
  • Leftover Korean fried chicken can be reheated in an air fryer for crispiness.

Keywords: Korean fried chicken, crispy chicken, spicy chicken, gochujang chicken, Korean recipe, fried chicken recipe

Find it online: https://cookcrisis.com/korean-fried-chicken-recipe/