Korean Fried Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
611 kcal
-
Course
Main Course
Korean Fried Chicken
Description
Korean Fried Chicken starts with skinless boneless chicken breast pieces coated twice by dipping in beaten eggs and a seasoned cornstarch and flour mixture. Resting the coated chicken before frying helps the crust set. Each batch is fried in hot canola oil heated above 340°F to achieve a golden, crispy exterior without drying the chicken. The sauce is a blend of gochujang paste, ketchup, honey, soy sauce, brown sugar, garlic, and red pepper flakes thickened slightly with cornstarch. Tossing the cooked chicken in this sticky, flavor-packed sauce finishes the dish with a balance of spicy heat, sweetness, and umami.
This fried chicken is ideal for serving immediately and can be garnished with green onions or sesame seeds for added texture. Cooking in small batches ensures the oil temperature stays high and the breading remains crisp. Avoiding overcrowding and careful oil temperature control prevents sogginess and supports a tender chicken center. Using low-sodium soy sauce helps control salt levels in the final dish.
Maintaining the oil temperature between 340°F and 370°F is key to achieving a crispy coating without burning. Not moving the chicken while frying helps the breading adhere properly. The recipe advises letting the breaded chicken pieces rest for 10 minutes before frying if time allows, to strengthen the crust.
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 black pepper ground
- 2 egg 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
- In a medium bowl, combine all the SAUCE ingredients and set aside.
- Whisk cornstarch flour, salt, and black pepper in a large, shallow bowl.
- Add beaten eggs to another bowl.
- Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
- Dip the chicken pieces into the beaten eggs.
- Add the chicken chunks to the cornstarch mixture and toss until well coated.
- 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.
- Cook it in batches in the hot oil until golden and crispy.
- Remove to a plate and set aside.
- Discard the oil, add the chicken back to the pan, and toss with the sauce.
- Serve it with a sprinkling of green onion and sesame seeds if you'd like to.
Notes
- Maintain oil temperature between 340°F and 370°F for a crispy crust.
- Cook chicken in batches to avoid oil temperature drops and soggy coating.
- Do not move chicken pieces during frying to keep breading intact.
- Use low-sodium soy sauce in the sauce to control saltiness.
- Rest coated chicken for 10 minutes before frying if time permits for better crust adhesion.
- Avoid overcooking chicken breast to keep it juicy and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 611 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
