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Korean Fried Chicken

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This Korean Fried Chicken recipe delivers the authentic crunch and flavor that makes this dish so popular worldwide. The secret lies in the double-frying technique, which creates an exceptionally crispy exterior while keeping the meat juicy inside. What makes this recipe special is the distinctive sauce - a perfect balance of sweet, savory, and spicy flavors from gochujang (Korean chili paste), honey, and garlic. The chicken is first marinated with ginger and vinegar to tenderize the meat and add depth, then coated in potato starch for that signature crackly texture. Whether served as a main dish with rice or as a crowd-pleasing appetizer, this Korean Fried Chicken offers restaurant-quality results at home.
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Updated on Tue, 25 Feb 2025 21:56:04 GMT
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Experience authentic Korean flavors at home with this double-fried chicken that delivers the perfect combination of crunch and juiciness. This recipe captures the essence of Korea's beloved fried chicken, featuring a delicate, shattering crust and a sweet-spicy glaze that creates an irresistible combination.

After testing numerous Korean fried chicken techniques, I discovered that resting between fries and maintaining proper oil temperature are the secrets to achieving that distinctive crackling crust that stays crispy even after glazing.

Essential Components

  • Chicken Selection: Wings and drumsticks provide ideal surface area for maximum crunch
  • Starch Choice: Potato starch creates a lighter, crispier coating than wheat flour
  • Oil Temperature: Maintaining consistent heat ensures proper cooking without greasiness
  • Gochujang Quality: Traditional Korean chili paste provides authentic flavor and color
  • Sauce Balance: The perfect ratio of sweet, spicy and savory elements
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Easy Korean Fried Chicken Recipe | homedeliciousrecipes.com

Creating Your Masterpiece

Perfect The Marinade:
Combine rice vinegar, ginger, salt and pepper with chicken pieces. The acid tenderizes while the ginger adds aromatic depth.
Master The Coating:
Thoroughly drain marinated chicken before coating with potato starch. Press gently to ensure even coverage and adhesion.
Execute The Double Fry:
First fry at lower temperature to cook the chicken through. Rest, then fry again at higher temperature for the signature crackle.
Develop The Sauce:
Gently heat all sauce ingredients until they meld together. The consistency should coat the back of a spoon but remain pourable.
Create The Finish:
Toss hot chicken in sauce quickly to coat evenly while preserving the crispy texture. Garnish immediately while still hot.

This chicken has become my signature dish for gatherings, where the distinctive sweet-spicy aroma and dramatic crunch never fail to impress guests. The moment that first piece is picked up, everyone notices something special about this chicken.

Perfect Pairings

Complete your Korean feast with traditional accompaniments. Serve with pickled radish (danmuji) for a refreshing counterpoint. Include steamed rice to balance the intensity of flavors. For an authentic experience, pair with cold Korean beer or soju. For a complete meal, add kimchi and a simple cucumber salad.

Creative Variations

Adapt this recipe to create your own signature version. Try a soy garlic variation by omitting the gochujang and adding more garlic and soy sauce. Create a honey butter version by replacing the spicy components with additional honey and butter. For extra crunch, add a tablespoon of rice flour to the potato starch.

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Korean Fried Chicken Recipe | homedeliciousrecipes.com

Storage Success

For maximum crispiness, enjoy immediately after cooking. If storing leftovers, keep the sauce separate and refrigerate chicken in an airtight container for up to two days. Reheat in a 375°F oven until hot and crisp, then toss with rewarmed sauce.

Through many iterations of this recipe, I've found that respecting the technique while understanding the science behind it creates chicken that rivals any Korean restaurant. The double-fry method might take a little extra time, but the exceptional texture and flavor make it absolutely worthwhile.

Frequently Asked Questions

→ Is double-frying really necessary?
Yes, it's key to achieving the signature crispy texture. The first fry cooks the chicken; the second creates the crackly crust that stays crispy even after saucing.
→ Can I make this less spicy?
Yes, reduce the amount of gochujang or substitute with a milder chili paste. You can also increase the honey for a sweeter balance.
→ What can I substitute for gochujang?
While not authentic, you can mix 1 tbsp sriracha with 1/2 tbsp miso paste and 1/2 tsp sugar for a similar flavor profile.
→ Can I bake this instead of frying?
Yes, though the texture will differ. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through.
→ What sides pair well with Korean fried chicken?
Traditional accompaniments include pickled radish (danmuji), kimchi, or a simple cabbage slaw dressed with rice vinegar.

Korean Fried Chicken

Crispy double-fried chicken coated in a sweet and spicy Korean sauce featuring gochujang, honey, and garlic, for an irresistible combination of flavors.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Korean

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ For the Chicken

01 1 lb (450g) chicken wings, drumsticks, or boneless chicken thighs, rinsed
02 1 tbsp rice vinegar (or apple juice as an alternative)
03 1 tsp minced ginger
04 1 tsp fine sea salt
05 1/2 tsp ground black pepper
06 1/2 cup potato starch or cornstarch
07 Cooking oil for deep frying (vegetable or peanut oil)

→ For the Sauce

08 2 tbsp tomato sauce/ketchup
09 1 1/2 tbsp gochujang (Korean chili paste), or more if you like it spicier
10 2 tbsp honey
11 2 tbsp brown sugar
12 1 tbsp soy sauce
13 1 tbsp minced garlic
14 1 tsp sesame oil

→ Optional Garnishes

15 Toasted sesame seeds
16 Chopped green onions

Instructions

Step 01

In a bowl, combine the chicken with rice vinegar (or apple juice), ginger, salt, and black pepper. Let it marinate for at least 30 minutes to absorb the flavors.

Step 02

After marinating, evenly coat the chicken pieces with potato starch or cornstarch. Dip each piece into the starch, rolling it around, then set it aside.

Step 03

Heat the oil in a deep saucepan or fryer to 175°C (347°F). Fry the chicken in batches for 3 to 5 minutes, ensuring it's cooked through. Don't overcrowd the pan, and use a splatter screen if necessary.

Step 04

Remove the chicken and let it rest on paper towels. Once all the pieces are fried, fry the chicken again for 2 to 3 minutes until golden and extra crispy.

Step 05

In a small saucepan, combine the tomato sauce/ketchup, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Cook over low-medium heat, stirring until it starts bubbling. Remove from heat.

Step 06

Place the double-fried chicken in a large mixing bowl and pour the sauce over it, tossing gently to coat. Alternatively, you can serve the sauce on the side for dipping.

Step 07

Garnish the chicken with toasted sesame seeds and chopped green onions. Serve immediately, with rice or pickled radishes.

Notes

  1. After coating the chicken in starch, let it rest for about 10 minutes. This helps the coating stick better and creates a crispier texture.

Tools You'll Need

  • Deep saucepan or fryer
  • Splatter screen
  • Paper towels
  • Mixing bowls
  • Small saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (soy sauce)
  • Contains sesame (sesame oil, sesame seeds)