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A plate of crispy, golden-brown Korean Fried Chicken with gochujang glaze

Korean Fried Chicken

This recipe guides you through making crispy and delicious Korean Fried Chicken, featuring a double-frying method for ultimate crunch and a savory, spicy, and sweet sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken wings or drumettes
  • 2 tbsp soy sauce
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • 0.5 tsp black pepper
For the Batter
  • 0.5 cup potato starch or cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 0.5 cup water
For Frying
  • vegetable oil or canola oil for deep frying
For the Sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp rice vinegar
  • 2 tbsp honey or sugar
  • 1 tsp sesame oil
  • 1 tbsp ketchup
For Garnish
  • toasted sesame seeds
  • chopped green onions

Equipment

  • Large mixing bowls
  • Whisk
  • Deep-fryer or large heavy-bottomed pot
  • Spider or slotted spoon
  • Wire rack
  • Paper towels
  • Saucepan
  • Measuring cups and spoons

Method
 

Preparation
  1. Prepare the sauce: In a small saucepan, combine gochujang, soy sauce, minced garlic, minced ginger, rice vinegar, honey, sesame oil, and ketchup.
  2. Simmer the sauce over medium-low heat for 5-7 minutes, stirring occasionally, until it thickens slightly; set aside.
  3. Marinate the chicken: In a large bowl, toss chicken wings/drumettes with soy sauce, minced ginger, minced garlic, mirin, sesame oil, and black pepper. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Frying
  1. Prepare the batter: In a separate large bowl, whisk together potato starch, all-purpose flour, and baking powder. In a small bowl, beat the egg with water.
  2. Dip each piece of marinated chicken into the wet mixture, then dredge in the dry batter, ensuring it's fully coated.
  3. Heat oil in a deep-fryer or large heavy-bottomed pot to 350°F (175°C). Fry chicken in batches for 6-8 minutes until light golden and cooked through.
  4. Remove chicken from oil and place on a wire rack to drain. Increase oil temperature to 375°F (190°C) and fry chicken again for 2-3 minutes until deep golden brown and extra crispy.
Finishing Touches
  1. In a large bowl, toss the freshly fried chicken with the prepared sauce, ensuring each piece is evenly coated.
  2. Serve the Korean Fried Chicken immediately, garnished with toasted sesame seeds and chopped green onions.
  3. Enjoy your delicious, crispy Korean Fried Chicken with side dishes like pickled radishes or rice, if desired.

Notes

For the crispiest Korean Fried Chicken, double-frying is essential. Ensure your oil temperature is consistent throughout the frying process.