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| Korean Fried Chicken Recipe |
Here's a delicious and crispy Korean Fried Chicken (KFC) recipe, inspired by the popular Yangnyeom Chicken (양념치킨) and Dakgangjeong (닭강정). It features a crunchy, double-fried coating and a sweet, spicy, and sticky glaze.
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Korean Fried Chicken Recipe
Serves: 2-3
Prep Time: 30 mins
Cook Time: 20 mins
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Ingredients:
For the Chicken:
1.5 lbs (700g) chicken wings or boneless chicken thighs, cut into bite-sized pieces
1 cup (120g) potato starch or cornstarch (for extra crispiness)
½ cup (60g) all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp ginger powder
½ cup cold water (or more as needed)
Oil for frying (vegetable, canola, or peanut oil)
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For the Korean Fried Chicken Sauce:
3 tbsp gochujang (Korean red chili paste)
3 tbsp ketchup
3 tbsp honey or corn syrup
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp rice vinegar or apple cider vinegar
3 cloves garlic, minced
1 tsp ginger, grated
1 tbsp sesame oil
1 tsp red pepper flakes (optional, for extra heat)
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Garnish (optional):
Toasted sesame seeds
Sliced green onions
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Instructions:
1. Prepare the Chicken:
In a large bowl, mix the chicken with salt, pepper, garlic powder, and ginger powder. Let it marinate for 10-15 minutes.
In another bowl, combine potato starch, flour, and cold water to make a thick batter (should coat the chicken but not be too runny).
Dip each piece of chicken into the batter, ensuring it’s fully coated.
2. First Fry (for crispiness):
Heat oil in a deep fryer or large pot to 320°F (160°C).
Fry the chicken in batches for 6-7 minutes until lightly golden. Remove and drain on a wire rack.
3. Second Fry (for extra crunch):
Increase oil temperature to 375°F (190°C).
Fry the chicken again for 2-3 minutes until golden brown and super crispy. Drain on a rack.
4. Make the Sauce:
In a saucepan, combine gochujang, ketchup, honey, brown sugar, soy sauce, vinegar, garlic, and ginger.
Cook over medium heat for 3-4 minutes until thickened. Stir in sesame oil at the end.
5. Coat the Chicken:
Toss the fried chicken in the sauce while still hot.
Garnish with sesame seeds and green onions.
6. Serve Immediately!
Best enjoyed fresh with pickled radish (mu), beer, or rice.
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Tips for Success:
✅ Double-frying ensures ultra-crispy chicken that stays crunchy even with sauce.
✅ Potato starch gives the best crunch, but cornstarch works too.
✅ Adjust gochujang for spice level—add more for extra heat!
Enjoy your homemade Korean Fried Chicken! 🍗🔥 Let me know if you want a variation (like soy garlic or honey butter).
