Description
Korean Fried Chicken is famous for its incredibly crispy double-fried crust and bold, flavorful glaze. This version features juicy chicken pieces coated in a sweet, spicy, and sticky gochujang-based sauce that will have you licking your fingers and going back for seconds!
Ingredients
Units
Scale
- For the Chicken:
- 1 1/2 lbs chicken wings or boneless chicken chunks
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Oil, for deep frying
- For the Korean Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey or brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- Optional Garnish:
- Toasted sesame seeds
- Sliced green onions
Instructions
- Prep the Chicken:
- Pat chicken dry. In a bowl, mix cornstarch, flour, salt, pepper, and garlic powder.
- Coat chicken pieces evenly in the flour mixture.
- Fry the Chicken:
- Heat oil in a deep pan to 350°F (175°C).
- Fry chicken in batches for 5–7 minutes until golden. Remove and let rest.
- For extra crispiness, fry a second time for 2–3 minutes.
- Make the Sauce:
- In a small saucepan, combine all sauce ingredients.
- Simmer over medium heat for 3–4 minutes until thickened.
- Coat & Serve:
- Toss hot, crispy chicken in the sauce until well coated.
- Top with sesame seeds and green onions. Serve immediately.
Notes
- Use an air fryer for a lighter version (though it won’t be quite as crispy).
- Make it milder by reducing gochujang or mixing with extra ketchup.
- Serve with pickled radish or plain white rice.
Nutrition
- Calories: 480 kcal
- Sugar: 10g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
