A beautifully styled 16:9 overhead shot of a generous serving of irresistibly golden brown, crispy Korean fried chicken, adorned with white sesame seeds and chopped green onions, piled high in a minimalist dark ceramic bowl on a light marble countertop with a subtle wood accent in the soft morning light. The chicken has a delicious glossy finish from the sweet and spicy sauce, showcasing its crunchy texture. Soft shadows create depth, emphasizing the clean and tidy presentation of this insanely yummy dish. No hands or people visible.

Crispy Korean Fried Chicken: Your New Go-To Recipe

ByMaya
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A 3:4 close-up shot of raw chicken pieces being tossed in a thick, lumpy potato starch batter in a large ceramic mixing bowl on a wooden cutting board on a marble countertop. Natural morning light highlights the textural contrast. Fresh herbs are visible subtly in the background, hinting at the clean kitchen environment. No hands or people visible.

Crispy Korean Fried Chicken

Crispy Korean Fried Chicken. Just uttering those magical words instantly brings a wide smile to my face, conjuring vivid memories of that very first glorious, shatteringly crispy bite right here in my own kitchen. I vividly recall the day I finally mastered the elusive double-fry technique; the sheer joy when the resounding crunch echoed through the house wasn’t just satisfying, it stopped everyone in their tracks, their eyes wide with anticipation.

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For what felt like an eternity, I genuinely believed this incredible dish was reserved solely for bustling restaurants, an intricate culinary masterpiece far too complex for my home kitchen. But oh, how wonderfully wrong I was! This isn’t merely a recipe; it’s an exhilarating adventure, a personal culinary journey promising incredibly flavorful, unbelievably crunchy chicken that’s utterly impossible to resist – truly a testament to why Crispy Korean Fried Chicken is celebrated as the best dinner by so many.

Trust me, once you experience the magic of making this yourself, your entire dinner game will be forever transformed, perfect for a cozy movie night, a casual gathering, or simply an extraordinary treat. And for those nights when you need another quick and delicious chicken fix, my 15-minute Garlic Butter Chicken recipe is always a fantastic backup!

Crispy Korean Fried Chicken: Your New Go-To Recipe
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Crispy Korean Fried Chicken: Your New Go-To Recipe

Recipe by MayaCourse: Main DishCuisine: KoreanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Achieve restaurant-quality crispy Korean fried chicken at home with our double-fry method and irresistible sweet and spicy gochujang sauce.

Ingredients

  • 2.5 lbs chicken wings and drumettes, separated

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp grated ginger

  • 1/2 tsp garlic powder

  • 1 cup potato starch (or cornstarch)

  • 1/4 cup all-purpose flour

  • 1 large egg

  • 1/2 cup water

  • Vegetable oil, for deep frying

  • For the Sauce:

  • 1/4 cup gochujang (Korean chili paste)

  • 2 tbsp soy sauce

  • 2 tbsp rice vinegar

  • 2 tbsp honey or maple syrup

  • 1 tbsp brown sugar

  • 1 tbsp minced garlic

  • 1 tsp grated ginger

  • 1 tbsp sesame oil

  • Optional Garnish: Toasted sesame seeds, sliced green onions

Directions

  • Pat chicken pieces very dry with paper towels. Season with salt, pepper, grated ginger, and garlic powder. Let sit for 15 minutes.
  • In a large bowl, whisk together potato starch, flour, egg, and water until a thick batter forms. Add the seasoned chicken pieces and toss to coat evenly.
  • Heat at least 2 inches of vegetable oil in a large pot or Dutch oven to 350°F (175°C). Do not overcrowd the pot; fry in batches.
  • Carefully lower chicken pieces into the hot oil and fry for 6-8 minutes, until lightly golden and cooked through. Remove and place on a wire rack set over a baking sheet.
  • Increase oil temperature to 375°F (190°C). Return the partially fried chicken to the oil and fry for another 2-4 minutes until deeply golden brown and extra crispy.
  • While the chicken fries, prepare the sauce: In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey (or maple syrup), brown sugar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 3-5 minutes.
  • Remove sauce from heat and stir in sesame oil.
  • Once all chicken is double-fried, transfer it to a large bowl. Pour the warm sauce over the chicken and toss gently to coat every piece evenly.
  • Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately and enjoy the incredible crunch!

Notes

    • The Double-Fry Secret: Don’t skip the double-fry! This is the absolute key to achieving that signature shatteringly crispy skin that Korean fried chicken is famous for. The first fry cooks the chicken, and the second fry expels moisture and crisps up the coating to perfection.
    • Perfect Batter Adherence: For the crispiest results, make sure your chicken is as dry as possible before coating it. Patting it thoroughly with paper towels helps the batter stick better and contributes to that amazing crunch.
    • Customize Your Spice: If you’re sensitive to heat, you can reduce the amount of gochujang slightly and replace it with a bit more honey or brown sugar. For an extra kick, add a pinch of gochugaru (Korean chili flakes) to the sauce!

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