Korean Fried Chicken

Introduction

There’s something about Korean Fried Chicken that just draws you in. It’s crispy on the outside, juicy on the inside, and the flavors are just out of this world. When I first tried it at a local spot, I couldn’t believe how good it was. I thought, “I need to make this at home!”

When I started cooking it, I ran into a little hiccup with getting the skin crispy. It turns out, double frying is the secret. The first fry cooks the chicken through, and the second fry makes the skin super crunchy. I remember the first time I nailed it, and the joy on my face was pretty clear!

One kitchen tip I learned along the way is to really let the chicken rest after frying. It helps the crust maintain its crunch. It’s tempting to dig in right away when the chicken looks so good, but that little wait is totally worth it.

If you’re up for a little bit of a cooking adventure, you should really give this recipe a shot. It’s not just easy to make, but it’s also a fun way to change up your weeknight meals. Plus, your family or friends will be impressed when they taste your homemade Korean Fried Chicken.

Ingredients

Chicken – 1 kg, cut into pieces

Salt – 1 tsp

Black pepper – 1 tsp

Garlic powder – 2 tsp

All-purpose flour – 1 cup

Cornstarch – 1 cup

Eggs – 2, beaten

Vegetable oil – for frying

Soy sauce – 1/4 cup

Honey – 2 tbsp

Sesame oil – 1 tbsp

Gochujang (Korean chili paste) – 2 tbsp

Green onions – for garnish

Why You’ll Love This Recipe

The chicken has a crunchy coating that keeps the juicy flavor inside. You won’t find that in store-bought options. It’s pretty easy to whip up at home, making it a great choice for dinner. Plus, the sauce has a perfect mix of sweet and spicy, bringing all the flavors together.

This recipe makes enough to enjoy immediately and save some for later. You can store it in the fridge and it still tastes amazing. Plus, it’s fun to experiment with different sauces or dips, so you can keep the meal interesting.

How to Make

1. Season the chicken with salt, black pepper, and garlic powder. Let it sit for about 30 minutes.
2. While the chicken rests, prepare your frying station with flour and cornstarch in one bowl, and beaten eggs in another.
3. Dunk each piece of chicken first in the egg, letting the excess drip off, then coat it in the flour-cornstarch mix.
4. Heat vegetable oil in a deep pan until hot enough for frying. A test piece should sizzle when it’s ready.
5. Fry the chicken in batches for about 8-10 minutes until golden brown. Remove and let it rest.
6. Fry the chicken again for 4-5 minutes to get it extra crispy.
7. In a separate bowl, mix soy sauce, honey, sesame oil, and gochujang together until well combined.
8. Toss the fried chicken in the sauce until evenly coated. Garnish with chopped green onions before serving.

What to Serve With

Enjoy Korean Fried Chicken with a simple side of pickled radishes or kimchi. Both pair nicely with the dish’s flavors. Serve it with steamed rice to help balance the spiciness of the chicken. You can also add some fresh veggies or a salad for a bit of crunch.

If you’re thinking about drinks, a cold beer goes really well with this chicken. You can also try a refreshing soft drink or some iced tea. Both options make for a tasty and satisfying meal.

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to fully thaw it before seasoning and frying.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge. They’ll stay good for a couple of days. Reheat in the oven for extra crispiness.

Can I substitute the gochujang?

You can use a different hot sauce if you want, but it won’t have the same flavor as gochujang. Use what you have on hand if needed.

Is this recipe spicy?

The heat mainly comes from the gochujang. If you prefer milder flavors, you can reduce the amount or leave it out altogether.