Korean Fried Chicken

There’s something utterly satisfying about biting into a piece of perfectly crispy fried chicken, and when it comes to that craving, Korean Fried Chicken truly stands out. It was a rainy evening when I first tried this delectable dish at a small Korean restaurant, and I was instantly hooked. The combination of the crunchy exterior and the spicy, sweet sauce took my taste buds on an unforgettable journey. This dish isn’t just about food; it’s about bringing people together and sharing moments of joy. When I decided to recreate it at home, I knew it had to be special. The aroma of the frying chicken fills my kitchen, a delicious promise of what’s to come. I can’t wait to share this recipe with you, as it’s become a staple in my home, perfect for gatherings or a cozy night in.

It’s hard not to love Korean Fried Chicken because it’s versatile, addictive, and oh-so-satisfying. Let me tell you why this recipe has a special place in my heart.

What to Buy for Korean Fried Chicken

When it comes to making Korean Fried Chicken, the quality of your ingredients can make all the difference. The key players in this dish are not only flavorful but also work beautifully together to achieve the perfect balance of taste and texture. Using fresh, high-quality chicken and authentic Korean condiments like Gochujang ensures that every bite is packed with flavor and authenticity.

• 2 pounds boneless skinless chicken breast, cut into 3-inch pieces: This is the star of the dish, providing a lean and tender base that absorbs the flavors beautifully.
• 1/2 teaspoon garlic salt: This adds a subtle depth of flavor to the chicken, enhancing its taste.
• 2 eggs: These will help create a nice coating for the chicken, ensuring the cornstarch sticks.
• 1 cup cornstarch: This is essential for achieving that coveted crispy texture when fried.
• Vegetable or canola oil for frying: A neutral oil is ideal for frying the chicken, allowing the flavors to shine through.
• 3 tablespoons Gochujang (Korean chili paste): This spicy-sweet ingredient is the heart of the sauce, giving it that signature kick.
• 2 tablespoons ketchup: This adds a touch of sweetness and tang that complements the other flavors.
• 1/4 cup honey: The sweetness balances the heat of the sauce perfectly.
• 1/4 cup brown sugar: Adds depth and richness to the sauce.
• 1 tablespoon rice vinegar: This adds a nice acidity that cuts through the sweetness.
• 1 teaspoon ginger paste: A hint of warmth and spice that elevates the sauce.
• 2 teaspoons sesame oil: This adds a nutty flavor that rounds out the dish.
• 1 tablespoon soy sauce: Provides umami and depth to the flavors.
• 2 tablespoons water: Helps to thin the sauce slightly for easy coating.
• 1 teaspoon red pepper flakes, optional: For those who like it extra spicy!
• Green onion and red pepper flakes for garnish: Adds a pop of color and freshness to the finished dish.

How to Cook Korean Fried Chicken

Cooking Korean Fried Chicken is a gratifying experience that’ll have your kitchen smelling heavenly! Follow these steps to create a dish that’s bursting with flavor and crunch.

1. Heat a large pot with vegetable or canola oil for frying over high heat. You can also use a deep fryer if you prefer. Ensure the oil is hot enough before adding the chicken to achieve that crispy texture.
2. While the oil heats up, cut 2 pounds of boneless skinless chicken breast into 3-inch pieces and season them with 1/2 teaspoon of garlic salt. This will infuse flavor into the meat right from the start.
3. In a medium bowl, whisk 2 eggs together, then add the seasoned chicken pieces. Stir well to ensure each piece is coated in the egg mixture.
4. In another bowl, add 1 cup of cornstarch. This will be used to coat the chicken, providing that all-important crunch. Dip each piece of egg-coated chicken into the cornstarch, shaking off any excess.
5. Carefully place the coated chicken into the hot oil, ensuring you don’t overcrowd the pot. Fry for about 4 to 5 minutes, or until each piece is fully cooked and crispy on the outside. Keep an eye on the color; it should be a beautiful golden brown.
6. Once cooked, use a strainer to carefully remove the fried chicken from the oil. Transfer it to a plate lined with paper towels to absorb any excess oil.
7. In the meantime, prepare the sauce. In a medium bowl, combine 3 tablespoons of Gochujang, 2 tablespoons of ketchup, 1/4 cup of honey, 1/4 cup of brown sugar, 1 tablespoon of soy sauce, 1 teaspoon of ginger paste, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 2 tablespoons of water, and 1 teaspoon of red pepper flakes (if using). Whisk well to combine all the ingredients.
8. Place the sauce mixture in a large saucepan over medium-high heat. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes until it thickens slightly.
9. Add the fried chicken to the saucepan and carefully toss to coat each piece in the sauce. Make sure every piece is covered in that delicious mixture.
10. Finally, garnish with green onion and red pepper flakes before serving. This adds a fresh touch and a bit of color to your dish!

Recipe Variations about Korean Fried Chicken

If you love experimenting in the kitchen, you’re in for a treat with Korean Fried Chicken. There are so many variations to try that can take this dish to new heights!

• Spicy Version: If you love heat, add more Gochujang or mix in some hot sauce to your marinade for an extra kick.
• Saucy Delight: Instead of tossing the chicken in the sauce, serve the sauce on the side for dipping. This keeps the chicken crispy longer.
• Different Proteins: Feel free to experiment with other proteins like tofu or seitan for a vegetarian take on this dish.
• Alternative Sauces: Try different sauces like teriyaki or sweet and sour for a fun twist on flavors.
• Side Dishes: Serve with kimchi or a refreshing cucumber salad to balance the richness of the fried chicken.
• Meal Prep: This dish can be made ahead of time and stored in the refrigerator. Just reheat in the oven for crispy leftovers.

Serving This Korean Fried Chicken

When it comes to serving Korean Fried Chicken, presentation is key. Here are some ideas to ensure your dish looks as good as it tastes:

• Serve Hot: Always serve the chicken hot out of the fryer for the best taste and texture.
• Garnish Generously: Don’t forget to garnish generously with green onion and red pepper flakes for that vibrant color.
• Side Dishes Matter: Pair with traditional sides like kimchi or pickled vegetables for a complete Korean experience.
• Ideal for Sharing: Present the chicken in a large platter, encouraging guests to help themselves and share.
• Occasional Pairing: This dish is perfect for gatherings, parties, or any casual get-together.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven for maximum crispiness.
• Seasonal Flavors: Consider pairing with seasonal vegetables as sides, making your meal as fresh and vibrant as possible.

FAQ

Conclusion

With its irresistible crunch and vibrant flavors, Korean Fried Chicken truly is a dish worth trying. It brings comfort and joy, making it perfect for any occasion. Don’t hesitate to gather your ingredients and give this recipe a go! I promise you’ll be rewarded with a satisfying meal that you and your loved ones will cherish.

Korean Fried Chicken

The ultimate comfort food, Korean Fried Chicken is a crispy delight that packs a flavorful punch! Coated in a rich, spicy-sweet sauce, this dish is perfect for any occasion. With its irresistible crunch and vibrant flavors, you’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Korean

Servings 6 servings

Calories 400 kcal

Equipment

• Skillet
• Whisk
• Frying Pan
• Mixing Bowl
• Large Pot
• Wooden Spoon
• Saucepan

Ingredients

  

• 2 pounds boneless skinless chicken breast cut into 3-inch pieces
• 1/2 teaspoon garlic salt
• 2 eggs
• 1 cup cornstarch
• vegetable or canola oil for frying
• 3 tablespoons Gochujang Korean chili paste
• 2 tablespoons ketchup
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon ginger paste
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1 teaspoon red pepper flakes optional
• green onion for garnish
• red pepper flakes for garnish

Instructions

 

• Heat a large pot with vegetable or canola oil for frying over high heat. You can also deep fry the chicken in a deep fryer.
• Cut 2 pounds boneless skinless chicken breast into 3-inch pieces and season with 1/2 teaspoon garlic salt.
• In a medium bowl, whisk 2 eggs together, then add the seasoned chicken. Stir to coat with the eggs.
• In another bowl, add 1 cup cornstarch to coat the chicken.
• Dip one piece of the egg-coated chicken in the cornstarch. Shake off any excess cornstarch and place it into a pot of hot oil. Repeat these steps until the pot is full but not overcrowded.
• Cook the chicken for 4 to 5 minutes until fully cooked and crispy on the outside. Carefully remove the fried chicken from the oil using a strainer. Place on a plate lined with a paper towel while you finish frying the remaining chicken.
• Add 3 tablespoons Gochujang, 2 tablespoons ketchup, 1/4 cup honey, 1/4 cup brown sugar, 1 tablespoon soy sauce, 1 teaspoon ginger paste, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 tablespoons water, and 1 teaspoon red pepper flakes (optional), in a medium bowl. Whisk to combine.
• Place the sauce mixture in a large saucepan over medium-high heat. Bring the mixture to a boil, then simmer for 5 minutes until thickened.
• Add the fried chicken to the saucepan and carefully toss to coat the chicken in the sauce.
• Garnish with green onion and red pepper flakes before serving!

Notes

• Storage: Leftovers can be stored in an airtight container for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the fried chicken without sauce for up to two months. Just reheat it in the oven when you’re ready to serve.
• Pairing: Serve with a side of kimchi or pickled vegetables to balance the dish.
• Serving: This dish is best served immediately while the chicken is hot and crispy.
• Customization: Feel free to adjust the spice level in the sauce according to your taste preferences.

Keyword Crispy Chicken Recipe, easy Asian recipes, Korean Fried Chicken, sweet and spicy chicken

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.