Crispy, sweet, and spicy – this Korean Fried Chicken recipe is a taste sensation that’ll have you hooked from the first bite! It’s easier to make than you might think, perfect for a weeknight treat or weekend indulgence. Get ready to experience a flavor explosion that’ll make your taste buds dance!
Why You’ll Love This Recipe
- Irresistibly Crispy: The cornstarch coating creates a light, ultra-crispy exterior that’ll have you coming back for more.
- Flavor Packed: The sauce is a perfect balance of sweet, savory, and spicy that coats every piece of chicken beautifully.
- Versatile: Great as a main dish, appetizer, or party snack. It’s sure to impress!
- Customizable: Easily adjust the heat level or sweetness to suit your taste preferences.
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken breasts for lean, quick-cooking pieces.
- Egg: Acts as a binder to help the coating stick.
- Cornstarch: The secret to that ultra-crispy exterior.
- Vegetable Oil: For frying, creates that golden-brown crust.
- Butter: Adds richness to the sauce.
- Garlic and Ginger: Fresh aromatics that pack a flavor punch.
- Honey and Brown Sugar: For sweetness and caramelization.
- Soy Sauce: Brings umami and depth to the sauce.
- Rice Vinegar: Adds a tangy note to balance the sweetness.
- Sesame Oil: For that distinctive nutty flavor.
- Gochujang: Korean red chili paste that brings heat and complexity.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice it Up: Add more gochujang or a dash of red pepper flakes for extra heat.
- Sweeten the Deal: Increase honey or brown sugar for a sweeter sauce.
- Go Nutty: Sprinkle crushed peanuts or cashews for added crunch and flavor.
- Veggie Version: Try this sauce on crispy fried cauliflower or tofu for a vegetarian twist.
How to Make Korean Fried Chicken
Step 1: Prepare the Chicken
Cut the chicken into bite-sized pieces, dip in beaten egg, then coat thoroughly in cornstarch.
Step 2: Fry the Chicken
Heat oil to 375°F and fry the chicken in batches until golden and crispy, about 3-4 minutes per batch.
Step 3: Make the Sauce
Melt butter in a skillet, sauté garlic and ginger, then add the remaining sauce ingredients. Simmer until slightly thickened.
Step 4: Combine and Serve
Toss the fried chicken in the warm sauce, coating each piece evenly. Garnish and serve immediately.
Pro Tips for Making the Recipe
- Temperature Matters: Keep your oil at a steady 375°F for the crispiest chicken.
- Don’t Overcrowd: Fry in batches to maintain oil temperature and ensure even cooking.
- Double Fry: For extra crunch, let the chicken rest for a minute after the first fry, then fry again for 1-2 minutes.
- Sauce Consistency: If the sauce is too thick, add a splash of water. Too thin? Simmer a bit longer.
How to Serve
Serve this Korean Fried Chicken hot, garnished with sliced green onions, toasted sesame seeds, and red chili slices for extra flair. It pairs wonderfully with:
- Steamed rice or fried rice
- Pickled vegetables like kimchi
- A crisp Asian-inspired slaw
- Cold beer or a fruity soju cocktail
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken separate from the sauce in an airtight container in the fridge for up to 3 days.
Freezing
Freeze the fried chicken (without sauce) for up to 3 months. Thaw in the fridge before reheating.
Reheating
For best results, reheat in an air fryer at 375°F for 5 minutes or in a 400°F oven for 10 minutes until crispy. Toss with freshly warmed sauce.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a juicier result and work great in this recipe. Just adjust cooking time slightly as they may take a bit longer to cook through.
How can I make this dish less spicy?
Reduce the amount of gochujang or substitute with a milder chili paste. You can also increase the honey slightly to balance out the heat.
Can I bake the chicken instead of frying?
While frying gives the best crispy result, you can bake the coated chicken pieces on a wire rack at 425°F for about 20-25 minutes, flipping halfway through. Then toss with the sauce as directed.
What’s a good substitute for gochujang?
If you can’t find gochujang, mix equal parts sriracha and miso paste for a similar flavor profile. Adjust to taste.
This Korean Fried Chicken recipe is a game-changer for your dinner routine. It’s the perfect blend of crispy, sweet, and spicy that’ll have everyone asking for seconds. Don’t be surprised if it becomes your new go-to chicken dish – it’s that good! Give it a try and prepare to fall in love with this Korean-inspired delight.
Print
Korean Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Korean
Description
Crispy, sweet, and spicy Korean Fried Chicken is a delectable fusion of flavors that combines the crunch of American-style fried chicken with the bold, tangy-sweet taste of Korean cuisine. This dish features tender chicken pieces coated in a crispy cornstarch crust, then tossed in a rich, glossy sauce that balances honey, brown sugar, soy sauce, and the distinctive kick of gochujang.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch
- Vegetable oil for frying
Korean Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang
Garnish:
- Green onions
- Toasted sesame seeds
- Red chilis, sliced
Instructions
- Prepare the chicken: Toss the chicken pieces through the beaten egg, then dredge through cornstarch. This creates a light, crispy coating that will stay crunchy even after being sauced.
- Fry the chicken: Add about 3 inches of oil to a heavy-bottom pan and heat to 375°F. Carefully add the coated chicken pieces to the hot oil and fry in batches for about 3 to 4 minutes per batch. The chicken should be golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken.
- Make the sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant. This step infuses the butter with aromatic flavors. Stir in the brown sugar and honey, cooking for about 1 minute until the sugar dissolves completely.
- Finish the sauce: Add the soy sauce, rice vinegar, sesame oil, and gochujang to the skillet. Stir well to combine all ingredients and cook for an additional 30 seconds to meld the flavors.
- Coat the chicken: Add the fried chicken pieces to the skillet with the sauce. Toss well to ensure each piece is evenly coated with the sticky, flavorful sauce.
- Serve: Transfer the Korean Fried Chicken to a serving plate. Garnish with sliced green onions, toasted sesame seeds, and sliced red chilis for added flavor, texture, and visual appeal.
Notes
- For maximum crispiness, consider double-frying the chicken.
- Adjust the sauce’s sweetness or heat by modifying the amounts of honey, brown sugar, or gochujang.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat leftovers in an air fryer or oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 12Omg
