Korean Fried Chicken Recipe (Crispy & Spicy)

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Korean Fried Chicken (KFC) has taken the world by storm, known for its incredibly crispy texture and bold flavors. Unlike traditional fried chicken, this Korean delicacy boasts a light, crackly coating with a sauce that bursts with sweet, spicy, and savory goodness. Whether you’re a fan of classic soy garlic, fiery gochujang, or honey butter, this guide will walk you through every detail of making the perfect Korean Fried Chicken at home.

What Makes Korean Fried Chicken Unique?

Korean Fried Chicken stands out due to its distinct cooking method and signature flavors. Here’s why it’s different from regular fried chicken:

• Double-Frying Technique: This ensures an extra crispy exterior while keeping the meat juicy and tender.
• Thin, Light Batter: Unlike American-style fried chicken, Korean Fried Chicken uses a thinner, starch-based batter, giving it a crispier texture.
• Flavor-Packed Sauces: From sweet and spicy gochujang glaze to soy garlic, these sauces elevate the dish with complex flavors.
• Crunch Without Greasiness: The double-frying method removes excess oil, resulting in a non-greasy, shatteringly crisp coating.

Ingredients for Korean Fried Chicken

For the Chicken:

• 2 lbs chicken wings or drumettes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup cornstarch or potato starch
• 1/2 cup all-purpose flour (optional, for extra crispiness)
• 1 teaspoon baking powder
• 1 cup cold water
• Vegetable oil for frying

For the Classic Gochujang Sauce:

• 2 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons ketchup
• 2 tablespoons honey or brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes (optional for extra spice)

For the Soy Garlic Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Pat the chicken dry with paper towels to remove excess moisture.
2. Season with salt, black pepper, and garlic powder.
3. In a bowl, mix cornstarch (or potato starch), all-purpose flour (if using), and baking powder.
4. Add cold water gradually to create a thin batter.
5. Dip each piece of chicken into the batter, ensuring an even coating.

Step 2: Fry the Chicken (Double-Frying Technique)

1. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (163°C).
2. Fry the chicken in batches for about 7–8 minutes, then remove and drain on a wire rack.
3. Increase the oil temperature to 375°F (190°C).
4. Fry the chicken a second time for 3–4 minutes until golden brown and extra crispy.

Step 3: Make the Sauce

1. In a saucepan, combine all sauce ingredients and simmer over low heat for 3–5 minutes until slightly thickened.
2. Toss the crispy fried chicken in the sauce until evenly coated.

Serving Suggestions

• Garnish with sesame seeds and chopped green onions.
• Serve with pickled radish (chikin-mu) for a refreshing contrast.
• Pair with steamed rice, a cold beer, or soju for an authentic Korean experience.

Tips for the Best Korean Fried Chicken

• Use potato starch instead of flour for an even crispier texture.
• Keep the batter cold to ensure a light and crunchy coating.
• Fry in small batches to prevent the oil temperature from dropping.
• Let the chicken rest between frying to remove excess moisture.
• Adjust spice levels to suit your preference by adding more or less gochujang.

Variations to Try

• Honey Butter Chicken: Toss the fried chicken in melted butter and honey for a sweet, buttery glaze.
• Cheese Powder Chicken: Sprinkle cheese powder over the crispy wings for a cheesy twist.
• Yangnyeom Chicken: A sweeter version of the gochujang sauce with added ketchup and corn syrup.
• Black Pepper Chicken: Add a generous amount of cracked black pepper for a bold, spicy kick.

Conclusion

Korean Fried Chicken is a game-changer in the world of fried foods, offering the perfect crunch and an explosion of flavors. Whether you’re making it for a casual snack or a party favorite, this recipe ensures crispy, flavorful perfection every time. Try different variations, pair them with classic Korean sides, and enjoy a delicious homemade feast!

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Korean Fried Chicken Recipe (Crispy & Spicy)

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Cooking Method: Stovetop Courses: Dinner, Lunch, Snacks

Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr Difficulty: Intermediate Cooking Temp: 175  C Servings: 4 Best Season: All Seasons

Description

Crispy, crunchy, and coated in a sticky, spicy-sweet sauce, Korean Fried Chicken is a mouthwatering dish that’s perfect for any occasion. Double-fried to achieve an ultra-crispy texture and tossed in a gochujang-based glaze, this dish brings bold flavors and a satisfying crunch in every bite. Serve it with pickled radish and a cold drink for an authentic Korean experience!

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken:

• 1 kg (2.2 lbs) Chicken wings or drumettes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Garlic powder
• 1 tbsp Rice vinegar
• 1 cup Potato starch or cornstarch
• 1 cup All-purpose flour
• 1 tsp Baking powder
• 1 cup Cold water
• 1 Egg (beaten)
• Oil for deep frying

For the Sauce:

• 2 tbsp Gochujang (Korean red chili paste)
• 2 tbsp Honey
• 2 tbsp Brown sugar
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tbsp Ketchup
• 1 tsp Red pepper flakes (optional for extra spice)
• 1 tbsp Water
• 1 tsp Cornstarch (mixed with 1 tbsp water to thicken)

For Garnish:

• 1 tbsp Sesame seeds
• 2 tbsp Green onions (chopped)

Instructions

Prepare the Chicken

1. Pat dry the chicken wings with a paper towel. Season with salt, black pepper, garlic powder, and rice vinegar. Let it marinate for at least 10 minutes while preparing the batter.

Make the Batter

1. In a bowl, mix potato starch, flour, and baking powder. Add cold water and the beaten egg, then whisk until smooth. Dip each chicken piece in the batter, ensuring it is well coated.

Fry the Chicken (First Frying)

1. Heat oil in a deep pan or fryer to 175°C (350°F). Fry the chicken in batches for 5-7 minutes until pale golden brown. Remove and drain on a wire rack.

Double Fry for Extra Crispiness

1. Increase the oil temperature to 190°C (375°F). Fry the chicken again for 3-4 minutes until deep golden brown and extra crispy. Drain excess oil on a wire rack.

Make the Sauce

1. In a pan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, ginger, ketchup, and red pepper flakes. Simmer on low heat until thickened. Mix cornstarch with water and add to the sauce for extra thickness.

Coat the Chicken

1. Toss the crispy chicken in the warm sauce until fully coated. Garnish with sesame seeds and green onions.

Serve & Enjoy

1. Serve hot with pickled radish and cold drinks!

Note

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 180°C (350°F) for best results.
• Variations:
  • For a milder version, reduce the gochujang and red pepper flakes.
  • Try adding a drizzle of honey or extra brown sugar for a sweeter glaze.
  • Swap chicken wings for boneless chicken bites.
• Pro Tip: Using potato starch instead of cornstarch creates an ultra-light, crispy coating.

Keywords: crispy, spicy, Korean-style, double-fried, gochujang