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Korean Fried Chicken

I no longer need to search for the best Korean Fried Chicken or order takeout. With my foolproof recipe and expert tips, I get that signature crunch and flavor at home with less cost and effort. Authentic and perfectly crispy, I can make it anytime I crave it, in just 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 611 kcal
Course: Main Course
Cuisine: Asian , Korean

Ingredients

Chicken:
  • 2 pounds chicken breast cut into 1-inch chunks
  • 1 cup cornstarch
  • 1/4 cup flour gluten-free works as well
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs beaten
  • Canola oil for frying
For the Sauce:
  • 1/4 cup ketchup
  • 3 tablespoons Gochujang paste or chili sauce - add more or less, depending how spicy you prefer it
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 1/3 cup soy sauce
  • 1/2 cup water
  • 3 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil

Instructions

    Cup of Yum
  1. In a medium bowl, combine all the SAUCE ingredients and set aside.
  2. Whisk cornstarch flour, salt, and black pepper in a large, shallow bowl.
  3. Add beaten eggs to another bowl.
  4. Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
  5. Dip the chicken pieces into the beaten eggs.
  6. Add the chicken chunks to the cornstarch mixture and toss until well coated.
  7. Take each piece and repeat the process; dip it again in the beaten eggs and toss it in the cornstarch mixture. Work in batches. Arrange the pieces on a plate and let them rest for 10 minutes if you have time.
  8. Cook it in batches in the hot oil until golden and crispy.
  9. Remove to a plate and set aside.
  10. Discard the oil, add the chicken back to the pan, and toss with the sauce.
  11. Serve it with a sprinkling of green onion and sesame seeds if you'd like to.

Notes

  • My most important tip for making my Korean fried chicken recipe is to get the oil temperature just right. I keep a candy thermometer attached to the side of the pan to monitor the temperature as it can drop between batches. It should be at least 340 degrees F, but I usually wait until it reaches 350 degrees F for that perfect crispy chicken.
  • I make sure not to overcook the chicken since boneless, skinless chicken breast can dry out quickly. It's best to cook it just right to keep it tender and juicy.
  • To keep the coating intact, I follow the easy steps and make sure the oil is hot enough. This ensures the breading stays crispy and doesn't slide off.
  • I avoid overcrowding the pan because it lowers the oil temperature and makes the chicken soggy. I cook the chicken in batches to keep the oil temperature consistent.
  • Once the chicken is in the oil, I don’t move it around, so the breading stays in place. This helps to keep the crispy texture intact.
  • I use low-sodium soy sauce to avoid making the chicken too salty. This way, I control the saltiness while still keeping the flavor rich.
  • I keep the oil temperature between 340 and 370 degrees F. This is the sweet spot for achieving that perfect crispy texture without burning the chicken.

Nutrition Information

Calories 611kcal (31%) Carbohydrates 70g (23%) Protein 54g (108%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 226mg (75%) Sodium 1961mg (82%) Potassium 1022mg (29%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 375IU (8%) Vitamin C 5.1mg (6%) Calcium 35mg (4%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 611

% Daily Value*

Calories 611kcal 31%
Carbohydrates 70g 23%
Protein 54g 108%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 226mg 75%
Sodium 1961mg 82%
Potassium 1022mg 22%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 375IU 8%
Vitamin C 5.1mg 6%
Calcium 35mg 4%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.