Korean Fried Chicken
User Reviews
4.6
Korean Fried Chicken
Description
This Korean Fried Chicken starts by dredging chicken breast pieces first in egg wash and then cornstarch, which creates a light and crispy coating perfect for holding sauce. The chicken pieces are fried in hot oil (375°F) in batches to avoid overcrowding, achieving a crunchy crust.
The sauce is prepared separately by melting butter and sautéing minced garlic and fresh ginger to build aroma. Brown sugar and honey dissolve into this base, then savory soy sauce, tangy rice vinegar, nutty sesame oil, and spicy gochujang chili paste are added to balance heat and sweetness. The fried chicken is tossed in this sauce to coat evenly.
Garnishes of green onions, toasted sesame seeds, and sliced red chilies add freshness, additional texture, and moderate heat. The dish serves well as a snack, appetizer, or main course and is known for its crispy exterior that remains crisp even after saucing.
Chicken breasts or thighs both work; thighs yield juicier results.Cornstarch coating provides a lighter, crispier crust compared to flour.Double frying enhances crispiness by frying the chicken twice for 1-2 minutes during the second fry.Adjust sauce heat by adding more gochujang or red pepper flakes; sweeten with extra honey or brown sugar; increase vinegar for more tang.Maintain oil temperature around 375°F to prevent burnt or soggy coating.Reheat best in an air fryer or oven to retain crunch; avoid microwaving.Sauce can be made up to 3 days ahead and warmed before tossing with chicken.Fried chicken can be frozen without sauce for up to 3 months; reheat before saucing.
Ingredients
- 2 pounds chicken breast boneless and skinless, cut into 1 inch pieces
- 1 large egg beaten
- ½ cup cornstarch
- vegetable oil for frying
Korean Sauce
- 3 tablespoons butter unsalted
- 4 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang
Garnish
- green onions
- sesame seeds toasted
- red chili sliced, plural
Instructions
- Toss the chicken pieces through the egg first, then dredge through cornstarch.
- Add about 3 inches of oil to a heavy bottom pan and heat to 375°F.
- Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
- Serve garnished with green onions, toasted sesame seeds and red chilis.
Notes
- Chicken thighs can replace breasts for a juicier texture.
- Cornstarch coating yields a crisper crust than flour.
- For extra crunch, fry chicken twice, allowing a resting period between fries.
- Modify sauce heat and sweetness by adjusting gochujang, sugar, or vinegar levels.
- Keep frying oil at 375°F for optimal crispiness without burning.
- Reheat leftovers in an air fryer or oven to maintain crisp texture; avoid microwaving.
- Prepare sauce ahead and store refrigerated up to 3 days; warm before use.
- Freeze cooked chicken without sauce for up to 3 months; reheat before saucing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 143mg | 48% |
| Sodium | 386mg | 16% |
| Potassium | 644mg | 14% |
| Fiber | 0.3g | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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