Korean Fried Chicken

Korean Fried Chicken, known for its ultra-crispy coating and sweet-spicy glaze, is a popular dish served as a snack, appetizer, or main. Double-fried for extra crunch and coated in a sticky, flavorful sauce — it’s a true crowd-pleaser.

Ingredients

For the Chicken:

• 500 g chicken wings or boneless chicken thighs (cut into chunks)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 cup potato starch or cornstarch (for coating)

• Oil for deep frying

For the Sauce:

• 2 tablespoons gochujang (Korean red chili paste)

• 2 tablespoons ketchup

• 2 tablespoons soy sauce

• 2 tablespoons brown sugar or honey

• 1 tablespoon rice vinegar

• 2 garlic cloves, minced

• 1 tablespoon sesame oil

For Garnish:

• Toasted sesame seeds

• Chopped green onions

Instructions

1. Prep the Chicken
Season chicken pieces with salt, pepper, and garlic powder. Let sit for 10–15 minutes.

2. Coat the Chicken
Toss the chicken in potato starch or cornstarch until evenly coated. Shake off excess.

3. First Fry
Heat oil in a deep pan to 170°C (340°F). Fry chicken in batches for 4–5 minutes until lightly golden. Remove and drain on paper towels.

4. Second Fry (for extra crispiness)
Increase oil temperature to 190°C (375°F). Fry the chicken again for 2–3 minutes until deep golden brown and super crispy.

5. Make the Sauce
In a small pan, mix all sauce ingredients and simmer for 2–3 minutes until thickened slightly.

6. Toss and Coat
In a large bowl, toss the hot fried chicken with the warm sauce until evenly coated.

7. Garnish and Serve
Sprinkle with sesame seeds and chopped green onions. Serve immediately.

Tips

• Use potato starch for the crispiest texture.

• Double-frying is key to long-lasting crunch.

• Adjust gochujang to control spice level.

Serving Suggestions

Serve hot with pickled radish, cold beer, or steamed rice. Also great as party food or in lettuce wraps.