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Korean Fried Chicken
5 from 51 votes

Korean Fried Chicken

Korean Fried Chicken features bite-sized chicken breast chunks double-coated in a seasoned cornstarch-flour mixture, then fried until crispy. The chicken is quickly dipped twice in egg and dry mix to build a crunchy crust. Tossed in a sticky sauce made with gochujang, honey, soy, and garlic, it balances sweet, spicy, and savory flavors. Cooking in batches with hot oil preserves crispiness while keeping the chicken juicy inside.

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 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

    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

  • 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

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%)

Nutrition Facts

Serving: 4 servings

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.