Go Back
Korean fried chicken has taken the culinary world by storm, captivating food lovers with its irresistible crunch and succulent meat. With its origins rooted in the bustling streets of Seoul, this beloved dish has evolved into a global sensation, often enjoyed at gatherings, celebrations, or simply as a treat to indulge in. The secret to its rising popularity lies not just in its delightful taste, but in the art of achieving the perfect crispy texture combined with a flavorful sauce that tantalizes the taste buds.

Korean Fried Chicken

Dive into the world of Crispy Korean Delight with this mouthwatering recipe that elevates fried chicken to new heights! Discover the secrets behind perfecting that crunchy exterior and juicy interior, thanks to a delectable blend of ingredients like gochujang and honey. Whether you're hosting a gathering or satisfying a craving, this dish promises to impress everyone at the table. Get ready to whisk up some unforgettable flavor with every bite!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken wings or drumsticks

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust for heat preference)

Salt and pepper to taste

Oil for frying (vegetable or canola)

1/2 cup gochujang (Korean chili paste)

1/4 cup honey

2 tbsp soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

1 tbsp minced garlic

1 tbsp sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Prepare the Chicken: Rinse and pat dry the chicken pieces. In a bowl, season the chicken with salt and pepper, and let it marinate for at least 30 minutes at room temperature.

    Make the Dry Batter: In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix thoroughly until well combined.

      Coat the Chicken: Dip each chicken piece into the dry batter, ensuring they are well coated. Shake off any excess flour and place them on a wire rack while you heat the oil.

        Heat the Oil: In a deep frying pan or a large pot, heat about 2 inches of oil over medium-high heat. To test if the oil is hot enough, drop a small piece of batter into the oil; it should sizzle and rise to the surface.

          Fry the Chicken: Carefully add chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 8-10 minutes, turning occasionally until they are golden brown and crispy. Transfer cooked chicken to a wire rack or paper towel-lined plate to drain.

            Prepare the Sauce: In a medium saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Cook over medium heat, stirring until well mixed and slightly thickened (about 5-7 minutes).

              Toss in Sauce: Once the fried chicken is done, place it in a large bowl. Pour the sauce over the chicken and toss until each piece is generously coated.

                Garnish and Serve: Transfer the sauce-coated chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately for the best crispiness.

                  Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings