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Korean Fried Chicken

Crispy, crunchy, and perfectly glazed with a sweet and spicy sauce, Korean fried chicken offers a unique twist on traditional fried chicken.

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Korean Fried Chicken - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Pro Tips for Perfect Korean Fried Chicken

Essential Ingredients Selection

Creating Your Masterpiece

Prepare and Coat the Chicken:
Dry the chicken pieces and coat them with a mixture of potato starch, salt, and pepper.
Fry the Chicken:
Deep-fry the chicken pieces until golden and crispy.
Make the Glaze and Coat the Chicken:
Prepare the glaze with gochujang, soy sauce, honey, and other ingredients. Toss the fried chicken in the sauce.
Korean Fried Chicken - secondary view

How to Make Korean Fried Chicken

Prepare and Coat the Chicken
Dry the chicken pieces and coat them with a mixture of potato starch, salt, and pepper.
Fry the Chicken
Deep-fry the chicken pieces until golden and crispy.
Make the Glaze and Coat the Chicken
Prepare the glaze with gochujang, soy sauce, honey, and other ingredients. Toss the fried chicken in the sauce.
Pro Tips for Perfect Korean Fried Chicken
For extra crunch, double-fry the chicken. Fry it for the first time, then let it rest for a few minutes before frying again.
If you want a spicier kick, increase the amount of gochujang in the glaze.
Serve with pickled radishes or a light slaw to balance out the spiciness of the chicken.
For a gluten-free option, use gluten-free soy sauce and cornstarch instead of potato starch.
Korean Fried Chicken - tertiary view

Korean Fried Chicken

Crispy, crunchy, and perfectly glazed with a sweet and spicy sauce, Korean fried chicken offers a unique twist on traditional fried chicken.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
Total Time
45 Minutes
Chef
JUE
Category
Main Course, Appetizer
Difficulty
Medium
Cuisine
Korean
Yield
4 servings
Dietary
Gluten-Free Option
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
1.5 pounds chicken wings or drumsticks
02
1 cup potato starch or cornstarch (for coating)
03
1/2 teaspoon salt
04
1/2 teaspoon black pepper
05
Oil for frying (vegetable or canola oil)
06
1 tablespoon sesame seeds (for garnish)
07
Chopped green onions (for garnish)

Instructions

01
Pat the chicken wings or drumsticks dry with paper towels. This helps the coating stick better.
02
In a bowl, combine the potato starch (or cornstarch), salt, and pepper.
03
Toss the chicken pieces in the starch mixture, making sure they are evenly coated.
04
Heat the oil in a deep fryer or a large pot to 350°F (175°C). You want enough oil to submerge the chicken.
05
Fry the chicken in batches for 8-10 minutes until golden brown and crispy. Remove from oil and set on paper towels to drain.
06
While the chicken is frying, prepare the glaze by combining the following in a saucepan over medium heat: 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons gochujang (Korean chili paste), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 2 cloves garlic (minced), and 1 teaspoon ginger (minced).
07
Bring the mixture to a simmer and cook for 3-5 minutes, stirring occasionally until the sauce thickens.
08
Once the chicken is fried and the sauce is ready, toss the chicken in the sauce, coating it well.
09
Serve the glazed chicken on a platter and garnish with sesame seeds and chopped green onions.