Description
Crispy Korean Fried Chicken promises a flavor explosion of crunchy goodness with its signature double-fried technique. Tangy gochujang sauce and irresistible golden coating will make you crave this Seoul-inspired delicacy that brings Korean street food magic right to your kitchen.
Ingredients
Scale
Chicken:
- 4 chicken thighs or 6 chicken wings
- 1 kg / 2.2 lbs chicken pieces
Coating and Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Sauce:
- 1/4 cup gochujang (Korean red chili paste)
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp brown sugar
Frying and Garnish:
- 2 cups vegetable oil for deep frying
- 2 tbsp sesame seeds
- 2 green onions, chopped
Instructions
- Prepare chicken pieces by patting them completely dry with paper towels to ensure maximum crispiness.
- Create a dual-layer coating by mixing flour and cornstarch in one bowl, and whisking eggs with water, salt, and pepper in another bowl.
- Dredge each chicken piece first in the dry flour mixture, then dip into the egg wash, ensuring full and even coverage.
- Heat vegetable oil in a deep, heavy-bottomed pan to 350°F, maintaining a consistent temperature throughout frying.
- Carefully lower coated chicken pieces into hot oil, avoiding overcrowding, and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F.
- Remove chicken and let drain on a wire rack or paper towels to preserve crispiness.
- For the sauce, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, sesame oil, and brown sugar in a saucepan.
- Simmer sauce over medium heat for 3-4 minutes until slightly thickened and glossy.
- Toss fried chicken pieces in the warm sauce, coating evenly and thoroughly.
- Garnish with sesame seeds and chopped green onions before serving immediately for maximum texture and flavor.
Notes
- Pat chicken pieces thoroughly dry to achieve an extra crispy exterior that will make your taste buds dance with joy.
- Use a blend of flour and cornstarch for an incredibly light, crunchy coating that stands up to the saucy glaze.
- Maintain consistent oil temperature around 350°F to prevent greasy chicken and ensure a perfectly golden-brown crunch.
- Drain fried chicken on a wire rack instead of paper towels to keep the skin crisp and prevent soggy bottoms that can ruin the texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 750
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg