7 Game-Changing Tips for the Best Korean Fried Chicken Recipe
Table of Contents
Introduction:
If you’ve ever taken a bite of perfectly crispy Korean fried chicken recipe, you know it’s unlike any other fried chicken you’ve had. The thin, shatteringly crisp crust and the sticky, flavorful Korean fried chicken sauce make every bite unforgettable. It’s crunchy, juicy, and beautifully coated in a glaze that’s sweet, spicy, and tangy all at once.
What makes this korean fried chicken recipes stand out is its smart use of ingredients like cornstarch and baking powder, which create that irresistible crunch without feeling heavy or greasy. Whether you’re cooking for a cozy night in or sharing a plate with friends, this dish promises flavor, fun, and a bit of that “wow” factor you only get from truly good comfort food.
Ingredients You’ll Need for Korean Fried Chicken
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken wings or drumettes | 2 lbs | You can also use boneless thighs |
| Cornstarch | 1 cup | Key for that ultra-crispy texture |
| Baking powder | 1 tbsp | Helps create extra crunch |
| Salt & pepper | To taste | Basic seasoning |
| Garlic powder | 1 tsp | Adds depth to the flavor |
| Oil for frying | Enough for deep fry | Use neutral oil like canola or vegetable |
| For the Korean Fried Chicken Sauce | ||
| Gochujang (Korean chili paste) | 2 tbsp | Adds heat and rich flavor |
| Soy sauce | 2 tbsp | Balances the sweetness |
| Honey or brown sugar | 2 tbsp | For that sticky, caramelized glaze |
| Garlic, minced | 2 cloves | Adds punch and aroma |
| Rice vinegar | 1 tbsp | For a slight tang |
| Sesame seeds | For garnish | Optional, but adds a great finish |
Step-by-Step Instructions for the Perfect Korean Fried Chicken Recipe
1. Prepare and Coat the Chicken
Pat your chicken pieces dry using paper towels. In a large bowl, combine cornstarch, baking powder, salt, pepper, and garlic powder. Toss the chicken in the mixture until every piece is evenly coated.
The combination of frying chicken in corn starch and baking powder to fry chicken forms that signature thin, crunchy layer. Unlike flour, cornstarch frying chicken keeps it light and airy, giving you the kind of crisp you can hear.
2. Double Fry for Extra Crispiness
Heat oil in a deep skillet or fryer to around 325°F (160°C). Fry the chicken in batches for about 6–8 minutes, or until lightly golden. Remove and let rest on a wire rack for a few minutes.
Increase the oil temperature to 375°F (190°C), then fry the chicken a second time for 2–3 minutes until golden brown and ultra-crispy. This double-fry technique locks in the juices and guarantees crunch in every bite.
3. Make the Korean Fried Chicken Sauce
In a small saucepan, combine gochujang, soy sauce, honey, minced garlic, and rice vinegar. Cook over low heat for 3–5 minutes, stirring occasionally until the sauce thickens slightly.
This sweet, spicy, and sticky glaze is what gives Korean fried chicken its signature taste. You can adjust the heat by using more or less gochujang.
4. Toss and Serve
Once your chicken is done frying, place it in a large bowl and pour the sauce over it. Toss gently until each piece is coated in that rich, glistening glaze. Sprinkle sesame seeds on top for garnish, and serve immediately.
Tips and Tricks for the Best Chicken Korean Style
- Use the Right Ratio: Mix 1 part baking powder to 4 parts cornstarch for ideal crispiness.
- Oil Temperature Matters: Keep oil between 325°F–350°F. Frying too hot will burn the crust; too low will make it soggy.
- Double Fry Advantage: First fry cooks the meat; second fry crisps it up.
- Healthier Option: Air-fry or bake for a lighter version, though you’ll lose a bit of the signature crisp.
What to Eat with Korean Fried Chicken
Wondering what to eat with Korean fried chicken? Try:
- Pickled radish (chikin-mu) for tang and crunch
- Steamed rice for balance
- Kimchi for heat and flavor
- French fries or sweet potato fries for a twist
- Cold beer or soda to complement the rich sauce
These sides elevate your chicken Korean recipe experience, making every meal a celebration
Conclusion: This korean fried chicken recipe guarantees
You’ve now mastered a korean fried chicken recipes that rivals any restaurant , crispy on the outside, juicy inside, and coated in irresistible Korean fried chicken sauce. Using cornstarch and baking powder to fry chicken ensures the perfect crunch every time. Whether it’s a weeknight dinner, a game-night snack, or a special treat, this dish guarantees satisfaction. Grab your ingredients, try this recipe, and experience the joy of chicken Korean done right crunchy, flavorful, and unforgettable.
FAQs About Korean Fried Chicken Recipes
Q: What is the secret to extra crispy Korean fried chicken?
A: The combination of frying chicken in corn starch and baking powder creates an ultra-thin, shatteringly crisp coating that stays crunchy for hours.
Q: Can I use flour instead of cornstarch?
A: You can, but cornstarch frying chicken yields a superior texture — lighter, crispier, and less oily than flour.
Q: How do I make the Korean fried chicken sauce less spicy?
A: Reduce gochujang or add more honey to balance the heat.
Q: What goes with Korean fried chicken?
A: From pickled radish and rice to coleslaw or fries, the sweetness and spice of the Korean fried chicken sauce pair perfectly with cooling sides.
Q: Can I make Korean fried chicken ahead of time?
A: Yes! Fry once, cool, and store in the fridge. Refry 2–3 minutes before tossing in the sauce for best results.