Korean Fried Chicken
This Korean Fried Chicken recipe features ultra-crispy double-fried chicken tossed in a sweet, spicy, and sticky gochujang-based sauce. Perfect for any occasion—from parties to dinner at home!
Equipment
- Deep Fryer or Large Pan
- Mixing bowls
- Cooking Thermometer
- Slotted Spoon
Ingredients
Chicken and Marinade
- 3 pounds chicken cut into pieces
- 2 tbsp rice wine
- 2 tsp minced ginger
- 1 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 cup potato starch or cornstarch
- cooking oil for deep-frying (rice bran oil recommended)
Korean Fried Chicken Sauce
- 3 tbsp ketchup or tomato sauce
- 2.5 tbsp gochujang Korean chili paste
- 1/4 cup honey
- 1 cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp minced garlic
- 1 tsp sesame oil
Garnish
- roasted sesame seeds optional
- green onion finely chopped, optional
Instructions
- In a large mixing bowl, marinate the chicken with rice wine, ginger, salt, and pepper. Let sit for 15 minutes.
- Coat the marinated chicken evenly with potato starch.
- Heat oil in a deep fryer or large pan to 175°C (347°F). Fry chicken in batches for 3–5 minutes until golden and crispy.
- Remove chicken and drain on paper towels. Let rest briefly before second frying if desired.
- In a separate saucepan, mix and simmer all sauce ingredients until bubbly. Remove from heat.
- Toss fried chicken in the sauce until well coated. Serve immediately garnished with sesame seeds and green onions.
Notes
For extra crispiness, double-fry the chicken. Adjust the sauce to your preferred level of sweetness or spiciness. Best enjoyed immediately but can be reheated in the oven for crispiness.