Crispy, juicy, and packed with flavor, Korean style fried chicken is a culinary delight that has taken the world by storm. Known for its distinctive crunch and flavorful glaze, this dish is a must-try for any fried chicken lover. In this blog post, we’ll walk you through everything you need to know to make perfect Korean fried chicken at home, from selecting the right ingredients to mastering the frying technique.

Why Korean Style Fried Chicken is Amazing

Korean fried chicken stands out due to its double-frying method, which gives it an exceptionally crispy crust while keeping the meat tender and juicy. The sauce, a harmonious blend of sweet, spicy, and savory notes, takes this dish to another level. Whether you’re planning a casual dinner or a special occasion, this recipe is sure to impress.

Who Is This Recipe For?

This recipe is perfect for anyone who loves fried chicken and wants to try a unique and flavorful twist. It’s also great for those who enjoy experimenting with international cuisines. Even if you’re new to frying, don’t worry—this guide will provide you with all the tips and tricks you need to succeed.

Ingredients for Korean Style Fried Chicken

To make the best Korean fried chicken, you’ll need the following ingredients:

For the Chicken

• Chicken Wings or Drumettes: 2 pounds, washed and patted dry
• Salt: 1 teaspoon
• Black Pepper: 1 teaspoon
• Garlic Powder: 1 teaspoon
• Cornstarch: 1 cup
• All-Purpose Flour: 1 cup

For the Sauce

• Gochujang (Korean Red Chili Paste): 1/4 cup
• Ketchup: 1/4 cup
• Soy Sauce: 2 tablespoons
• Honey: 2 tablespoons
• Brown Sugar: 1 tablespoon
• Garlic: 3 cloves, minced
• Rice Vinegar: 2 tablespoons
• Sesame Oil: 1 tablespoon
• Water: 2 tablespoons

For Frying

• Vegetable Oil: Enough for deep frying

Equipment Needed

Ensure you have the following kitchen equipment on hand:

• Large Mixing Bowls: For marinating the chicken and coating it in flour and cornstarch.
• Deep Fryer or Heavy-Bottomed Pot: For frying the chicken.
• Wire Rack and Baking Sheet: For draining the fried chicken.
• Small Saucepan: For making the sauce.
• Tongs: For handling the chicken pieces.

Directions for Making Korean Style Fried Chicken

Step 1: Prepare the Chicken

1. Season the Chicken: In a large bowl, season the chicken wings or drumettes with salt, black pepper, and garlic powder. Toss to ensure all pieces are evenly coated.

Step 2: Coat the Chicken

1. Mix Coating: In another bowl, combine the cornstarch and all-purpose flour.
2. Coat the Chicken: Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated. Shake off any excess flour.

Step 3: Fry the Chicken

1. Heat the Oil: In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
2. First Fry: Fry the chicken in batches for about 6-8 minutes, or until light golden brown. Remove and drain on a wire rack set over a baking sheet.
3. Second Fry: Once all the chicken pieces have been fried once, increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for another 2-3 minutes until deep golden brown and extra crispy. Drain on the wire rack.

Step 4: Make the Sauce

1. Combine Ingredients: In a small saucepan, combine the gochujang, ketchup, soy sauce, honey, brown sugar, minced garlic, rice vinegar, sesame oil, and water.
2. Cook the Sauce: Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce is thickened and glossy, about 5 minutes.

Step 5: Toss the Chicken

1. Coat the Chicken: Transfer the fried chicken to a large bowl. Pour the sauce over the chicken and toss to coat each piece evenly.

Step 6: Serve

1. Garnish and Enjoy: Serve the Korean fried chicken hot, garnished with sesame seeds and chopped green onions if desired.

Tips for Perfect Korean Style Fried Chicken

• Double Frying: This technique is key to achieving the signature crispy texture. Don’t skip the second fry!
• Control Oil Temperature: Use a thermometer to maintain the correct oil temperature for perfect frying.
• Balance the Sauce: Adjust the sweetness and spiciness of the sauce to your taste by adding more honey or gochujang as desired.

Storing and Reheating Leftovers

Leftover Korean fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through and crispy.

Recipe Variations

• Boneless Chicken: Use boneless chicken thighs or breast pieces for a different texture.
• Different Sauces: Experiment with other sauces, such as soy garlic or sweet and sour.
• Spicier Version: Increase the amount of gochujang or add red pepper flakes for more heat.

Food and Drink Pairings

Korean fried chicken pairs wonderfully with a variety of sides and drinks. Serve it with pickled radishes, kimchi, or a fresh salad. For drinks, consider pairing with cold beer, soju, or a refreshing lemonade to balance the spiciness of the chicken.

Frequently Asked Questions

Can I use a different type of chicken?

Yes, you can use any cut of chicken you prefer, including drumsticks, thighs, or boneless pieces.

What is gochujang?

Gochujang is a Korean red chili paste made from fermented soybeans, glutinous rice, and red chili powder. It adds a unique sweet and spicy flavor to the sauce.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made up to a week in advance and stored in the refrigerator.

How do I ensure my chicken stays crispy?

Double frying and serving the chicken immediately after tossing in the sauce helps maintain its crispiness. Avoid covering the chicken tightly, as this can create steam and soften the coating.

Is Korean fried chicken gluten-free?

To make this recipe gluten-free, use gluten-free flour and tamari instead of soy sauce.

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