Korean Fried Chicken Recipe
Crispy, juicy, and loaded with bold flavors—Korean fried chicken isn’t your ordinary fried chicken. It’s a perfect harmony of crunchy perfection and sweet, spicy glaze that leaves you wanting more. Ready to bring this crowd-pleaser to your own kitchen?
This dish has taken the culinary world by storm, from bustling Seoul streets to trendy restaurants worldwide. But the best part? You don’t need to travel to Korea to savor its magic. With just a few simple ingredients and some love, you can recreate this iconic recipe at home.
Imagine biting into golden, crackling chicken wings coated in a sticky, finger-licking sauce. Whether it’s game night or a cozy dinner, this recipe will transform your meals into a feast to remember. It’s time to impress your loved ones with this irresistible treat!
Ready to dive into the world of Korean fried chicken? Let’s gather your ingredients, fire up the stovetop, and bring this flavor-packed dish to life. Your kitchen adventure starts now!
Why You’ll Love This Recipe
- Unbeatable Flavor: A fusion of sweet, spicy, and umami-rich elements make this chicken truly unforgettable.
- Crispy Perfection: The double-frying technique ensures an ultra-crispy exterior that stays crunchy even when coated in sauce.
- Versatile Dish: Enjoy as an appetizer, main course, or a crowd-pleasing party dish.
- Customizable Heat: Adjust the spice level to suit your taste by tweaking the gochujang or adding chili flakes.
Kitchen Tools You’ll Need
- Mixing bowls
- Deep saucepan or Dutch oven
- Whisk or fork
- Tongs
- Meat thermometer
- Wire rack and baking sheet
Ingredients
For the Chicken Marinade:
- 33.5 oz chicken breasts (about 3 large, diced into bite-sized pieces)
- 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar or lemon juice)
- 1 tsp salt
- 1/4 tsp white pepper
For the Crispy Coating:
- 4.2 oz all-purpose flour (1 cup; or gluten-free all-purpose blend)
- 0.9 oz cornstarch (1/4 cup; or potato starch/rice flour)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp baking powder
For Deep Frying:
- 6 cups vegetable oil (or canola oil, adjust amount as needed)
For the Sweet and Spicy Sauce:
- 1/4 cup gochujang (Korean red chili paste)
- 1 oz brown sugar (3 tbsp; or honey)
- 1 tbsp rice vinegar (red or white)
- 3 tbsp soy sauce (dark, light, or reduced-sodium; use tamari for gluten-free)
- 2 tsp minced garlic (from 2 medium cloves)
- 2 tsp minced ginger (from a 1/2-inch piece)
- 2 tbsp sesame oil (toasted)
Garnish:
- 2 stalks green onions (thinly sliced)
- Sesame seeds (toasted, for sprinkling)
- Red chili flakes (optional, for extra heat)
Step-by-Step Instructions
1. Prepare the Marinade
In a large bowl, combine buttermilk, salt, and white pepper. Add the diced chicken, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum tenderness.
2. Make the Coating
In another bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and baking powder. This mixture is key to the crispy texture.
3. Heat the Oil
In a deep saucepan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a meat thermometer to ensure the oil maintains this temperature throughout frying.
4. Coat and Fry the Chicken
Remove the chicken from the marinade and shake off any excess liquid. Dredge each piece in the coating mixture, pressing lightly to ensure it adheres.
First Fry:
Carefully drop the chicken pieces into the hot oil in batches. Fry for 5-6 minutes until lightly golden. Remove and let them rest on a wire rack.
Second Fry:
Raise the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes until deeply golden and extra crispy. Let rest on the wire rack to drain excess oil.
5. Make the Sauce
In a small saucepan, combine gochujang, brown sugar, rice vinegar, soy sauce, minced garlic, ginger, and sesame oil. Simmer over low heat, stirring frequently, until the sauce thickens slightly, about 3-4 minutes.
6. Coat the Chicken
Toss the fried chicken in the warm sauce until evenly coated. Work quickly to ensure the chicken stays crispy.
How to Serve Korean Fried Chicken
This chicken shines on its own, but here are a few ideas to elevate your meal:
- As an Appetizer: Serve with a side of pickled radishes or kimchi.
- With Rice: Pair with steamed jasmine or sticky rice for a hearty meal.
- In Wraps: Add to lettuce wraps with sliced cucumbers and a drizzle of extra sauce.
Garnish with sliced green onions, sesame seeds, and a sprinkle of red chili flakes for a pop of color and flavor.
Storing and Reheating
- Leftovers: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven at 350°F (175°C) for 10 minutes to maintain the crispiness. Avoid microwaving to prevent sogginess.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Protein | 25g |
| Carbohydrates | 28g |
| Fat | 20g |
| Sodium | 840mg |
Conclusion
Korean Fried Chicken is a showstopper that combines crunch, spice, and irresistible flavor in every bite. Whether you’re hosting a game night, celebrating a special occasion, or just treating yourself, this recipe is sure to impress.
Let me know in the comments how yours turned out, and don’t forget to share this recipe with your friends!
Korean Fried Chicken FAQs
What makes Korean Fried Chicken different from regular fried chicken?
Korean Fried Chicken stands out for its crispy, thin coating and flavorful sauces. It’s typically fried twice, resulting in an extra-crispy exterior that stays crunchy even when coated with sauce.
Can I make Korean Fried Chicken gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure the soy sauce is gluten-free by using tamari or coconut aminos.
What is gochujang, and where can I find it?
Gochujang is a Korean red chili paste with a unique blend of sweet, savory, and spicy flavors. It’s commonly available in Asian grocery stores or online.
Can I bake or air fry the chicken instead of deep-frying?
While deep-frying gives the crispiest results, you can bake or air fry the chicken. For baking, cook at 400°F (200°C) until crispy, flipping halfway. For air frying, cook at 375°F (190°C) for 20-25 minutes, shaking the basket occasionally.
How can I make the sauce spicier or milder?
To make it spicier, add more gochujang or sprinkle in red chili flakes. For a milder sauce, reduce the gochujang and increase the brown sugar or honey for added sweetness.
How do I store and reheat leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness.
Can I make the sauce ahead of time?
Absolutely! Prepare the sauce up to 3 days in advance and store it in the refrigerator. Reheat gently on the stovetop before tossing it with the fried chicken.
What can I serve with Korean Fried Chicken?
Pair it with steamed rice, pickled radishes, or a refreshing cucumber salad. It’s also fantastic with beer or Korean soju for an authentic experience.
Is Korean Fried Chicken spicy?
It can be! The level of spice depends on the amount of gochujang and red chili flakes used. You can easily adjust the heat level to suit your preference.
Can I use chicken wings or thighs instead of breasts?
Yes, chicken wings, thighs, or drumsticks work perfectly for this recipe. Just adjust the cooking time to ensure they are fully cooked.
