Korean Fried Chicken Recipe: Crispy, Spicy, and Irresistible!
Want to make Korean fried chicken at home? We'll teach you how! Find easy-to-follow recipes and cooking tips for crispy, delicious results. Try it out today!
Ingredients
For the Chicken Marinade:
- 2 pounds chicken wings drumsticks, or thighs (bone-in, skin-on for juiciness)
- ¼ cup soy sauce
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon minced fresh ginger
- 4 garlic cloves minced
- ½ teaspoon black pepper
For the Crispy Coating:
- 1 cup potato starch or cornstarch in a pinch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Spicy-Sweet Sauce:
- ¼ cup gochujang Korean chili paste—find this at Asian grocery stores or online
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves minced
- 1 teaspoon minced fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Other Essentials:
- 4 cups neutral oil like canola or vegetable for frying
Instructions
Marinate the Chicken
- In a large bowl, mix the soy sauce, rice wine, ginger, garlic, and black pepper. Add the chicken pieces and toss until fully coated. Let the chicken marinate at room temperature for 30 minutes (or up to 2 hours in the fridge for deeper flavor).
Prepare the Coating
- In a shallow dish, whisk together the potato starch, flour, baking powder, and salt. The potato starch is key for that signature crispiness!
Coat the Chicken
- Remove the chicken from the marinade (no need to pat it dry—the sticky marinade helps the coating stick!). Dredge each piece in the starch mixture, pressing firmly to create a shaggy, textured crust. This ensures extra crunch!
First Fry: Cook Through
- Heat the oil in a deep pot or Dutch oven to 325–335°F (use a kitchen thermometer for accuracy). Fry the chicken in small batches for 6–8 minutes until lightly golden. Overcrowding the pot lowers the oil temperature, leading to soggy chicken. Transfer the fried pieces to a wire rack (not paper towels—this keeps them crisp).
Second Fry: Crisp to Perfection
- Raise the oil temperature to 375°F. Fry the chicken again in batches for 3–4 minutes until deep golden brown and ultra-crispy. Drain on the wire rack.
Make the Sauce
- While the chicken rests, combine all sauce ingredients in a small saucepan. Simmer over medium heat for 3–5 minutes, stirring often, until thickened. It should coat the back of a spoon.
Toss and Serve
- In a large bowl, gently toss the fried chicken with the sauce. Serve immediately while hot and crispy!