Korean Fried Chicken Recipe
Introduction
Korean Fried Chicken is a delightfully crispy and flavorful dish that brings a perfect balance of spicy, sweet, and savory notes. This recipe uses tender chicken breast pieces fried to golden perfection and coated in a sticky, spicy sauce that will satisfy your cravings for something crunchy and bold.
Ingredients
- 2 pounds chicken breast (cut into 1-inch chunks)
- 1 cup cornstarch
- 1/4 cup flour (gluten-free optional)
- 2 eggs (beaten)
- Canola oil for frying
- Sauce:
- Ketchup
- Gochujang paste
- Honey
- Brown sugar
- Soy sauce
- Minced garlic
- Red pepper flakes
- Sesame oil
Instructions
- Step 1: Prepare the sauce by mixing ketchup, gochujang paste, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil in a bowl until smooth.
- Step 2: In another bowl, whisk together cornstarch, flour, salt, and pepper. Beat the eggs in a separate bowl.
- Step 3: Heat canola oil in a deep frying pan over medium-high heat until hot enough for frying.
- Step 4: Dip each chicken piece into the beaten eggs, then coat thoroughly with the cornstarch and flour mixture.
- Step 5: Fry the chicken pieces in batches for about 6–8 minutes each, until golden brown and crispy. Avoid overcrowding the pan.
- Step 6: Toss the cooked chicken in the prepared sauce in the pan until evenly coated and heated through.
- Step 7: Serve warm, garnished with chopped green onions and sesame seeds for extra flavor and texture.
Tips & Variations
- For extra crunch, double fry the chicken by frying it a second time for 2–3 minutes after the initial fry.
- Use gluten-free flour if you need a gluten-free version.
- Add more gochujang for increased spiciness or balance with more honey for sweetness.
- Serve with steamed rice or pickled vegetables to complement the bold flavors.
Storage
Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness; avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breast?
Yes, chicken thighs are a great alternative and tend to be juicier. Just adjust frying time as thighs may take a bit longer to cook through.
How do I make the sauce less spicy?
Reduce the amount of gochujang paste and red pepper flakes, and add extra honey or brown sugar to balance the heat with sweetness.
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Korean Fried Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy Korean Fried Chicken features tender chicken breast chunks double-coated in a seasoned cornstarch and flour mixture, then deep-fried until golden and crispy. Tossed in a spicy-sweet gochujang-based sauce, this dish delivers a perfect balance of heat, sweetness, and umami. An irresistible dish perfect for sharing or a satisfying meal.
Ingredients
Chicken and Coating
- 2 pounds chicken breast, cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup all-purpose flour (gluten-free flour optional)
- 2 eggs, beaten
- Salt and pepper, to taste
- Canola oil, for frying
Sauce
- 1/4 cup ketchup
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/4 cup water
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the sauce: In a bowl, combine ketchup, gochujang paste, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil. Stir well until smooth and set aside.
- Prepare the coating: In a separate bowl, whisk together cornstarch, flour, salt, and pepper. In another bowl, beat the eggs.
- Heat oil: Pour canola oil into a deep frying pan and heat over medium-high heat until hot enough for deep frying (about 350°F or until a small piece of batter sizzles immediately).
- Coat the chicken: Dip each chicken piece first into the beaten eggs, then dredge thoroughly in the cornstarch and flour mixture, ensuring even coating.
- Fry the chicken: Carefully place chicken pieces in batches into the hot oil and fry until golden brown and crispy, approximately 6 to 8 minutes per batch. Remove and drain on paper towels.
- Toss in sauce: Place the fried chicken pieces in a large pan or bowl and pour the prepared sauce over them. Toss gently but thoroughly until each piece is evenly coated with the spicy-sweet sauce.
- Serve: Transfer to serving plates and garnish with chopped green onions and sesame seeds. Serve immediately while warm and crispy.
Notes
- Ensure oil is hot enough before frying to avoid soggy chicken.
- Fry chicken in batches to prevent overcrowding and maintain crispiness.
- Adjust gochujang and red pepper flakes for desired spice level.
- Use gluten-free flour if avoiding gluten.
- Leftover chicken can be reheated in a toaster oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Keywords: Korean fried chicken, crispy chicken, gochujang chicken, spicy chicken, Asian fried chicken, Korean cuisine
