Korean Fried Chicken Recipe
Learning to make authentic Korean fried chicken is easier than you think. It takes about 30 minutes of active cooking time. Plus, some resting periods are key to getting the perfect texture. Follow this guide to make restaurant-quality Korean fried chicken at home.
Ingredients
- For Chicken and Marinade:
- Chicken pieces wings, thighs, drumsticks, or boneless chunks
- Minced onion
- Minced garlic
- Salt
- Ground black pepper
- Batter:
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 cup ice-cold water
- Classic Gochujang Sauce:
- 2 tablespoons gochujang paste
- 3 tablespoons honey or brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- Soy Garlic Sauce:
- 10 cloves garlic minced
- 1 tablespoon canola oil
- ½ cup soy sauce or tamari
- ½ cup packed light brown sugar
- ¼ cup rice vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 teaspoons toasted sesame oil
- Sweet and Spicy Yangnyeom Sauce Maangchi Style:
- 2 tablespoons vegetable oil
- ¼ cup gochujang
- ¼ cup ketchup
- ⅓ cup honey or corn syrup
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons rice vinegar
- Garnish:
- Toasted sesame seeds
- Thinly sliced green onions optional
- Pickled radish optional
Instructions
- Prepare the Chicken: Dry chicken pieces and mix with onion, garlic, salt, and pepper. Refrigerate for at least 4 hours or overnight.
- Make the Batter: Mix dry ingredients and add ice-cold water. Coat marinated chicken in the batter and remove excess.
- First Fry (300°F): Fry chicken in batches for 4 minutes. Drain on wire rack.
- Resting Period: Let chicken rest for 15–30 minutes on a wire rack.
- Second Fry (375°F): Fry again for 3–4 minutes until golden and crispy. Drain on wire rack.
- Prepare Sauce: Cook ingredients according to selected sauce recipe.
- Coat and Serve: Toss hot chicken in warm sauce, garnish with sesame seeds and green onions, serve with pickled radish.
Notes
- Potato starch can be used instead of cornstarch for a lighter texture.
- Control oil temperature with a thermometer to ensure crispiness.
- Coat the chicken in sauce while it's hot for best results.
- Use different chicken cuts for variety and texture contrast.
- Essential tools include a heavy-bottomed pot, thermometer, wire rack, and tongs.