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Ingredients for Crispy and Flavorful Korean Fried Chicken Recipe

🍗 Crispy and Flavorful Korean Fried Chicken Recipe

This Korean Fried Chicken is double-fried for the ultimate crunch, then tossed in a glossy gochujang sauce that’s sweet, spicy, and packed with umami. Whether you serve it as an appetizer, main dish, or game-day snack, it’s guaranteed to disappear fast!
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Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings or boneless thighs, cut into bite-size pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ¾ cup potato starch (or cornstarch)
  • Vegetable oil for frying
🌶️ For the Sauce:
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp ketchup (adds color and tang)
  • 1 tsp sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Method
 

  1. Pat dry:Pat the chicken dry with paper towels — removing moisture ensures a crispier crust.
  2. Season:Toss chicken pieces with salt, pepper, and garlic powder.
  3. Coat: Dredge each piece evenly in potato starch (or cornstarch). Shake off excess.
  4. First fry (for cooking):Heat oil to 325°F (165°C). Fry chicken in batches for 5–7 minutes until light golden. Remove and let rest for 5 minutes.
  5. Second fry (for crispiness):Increase oil temperature to 375°F (190°C). Fry again for 2–3 minutes until deep golden and extra crispy.Place on a wire rack to drain excess oil.
  6. In a small saucepan, combine gochujang, soy sauce, honey, vinegar, garlic, ginger, sesame oil, and ketchup.
  7. Cook over medium heat for 2–3 minutes, stirring until smooth and slightly thickened.
    Remove from heat.

Notes

Tips

  • Double-frying is the secret to ultra-crispy Korean fried chicken.
  • Use potato starch instead of flour for a lighter, crunchier coating.
  • Adjust spice by using more or less gochujang.