Korean Fried Chicken Recipe
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Servings
4
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Calories
722 kcal
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Course
Main Course
Korean Fried Chicken Recipe
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This is the best Korean fried chicken recipe with extra crispy chicken double fried and smothered in spicy gochujang sauce, easy to make and huge on flavor.
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Ingredients
FOR THE KOREAN FRIED CHICKEN
- 2 pounds chicken leg bone in or boneless (I used bone in for this recipe
- 2 pounds chicken thigh bone in or boneless (I used bone in for this recipe
- 2 tablespoons rice vinegar
- 2 teaspoons ground ginger or use fresh chopped ginger
- 2 teaspoons garlic powder or use fresh garlic
- 1 teaspoon red chili flakes spicy
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
- 1 cup corn starch or use ½ cup corn starch + ½ up flour
- 4 cups peanut oil canola oil is good, or vegetable oil, for frying
FOR THE KOREAN FRIED CHICKEN SAUCE
- 3 tablespoons tomato sauce you can use ketchup if you’d like
- 3 tablespoons gochujang sub in sriracha if needed
- 2 tablespoons honey
- 2 tablespoons brown sugar or more to taste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons garlic use powder for a smoother sauce, minced
- 1 tablespoon ginger use powder for a smoother sauce, minced
- 1 tablespoon sesame oil
- 1 tablespoons chili flakes spicy
- For serving
- fresh herbs spicy chili flakes, sesame seeds, chopped
Instructions
FOR THE KOREAN FRIED CHICKEN
- Add the chicken to a large bowl with the rice vinegar, ginger, garlic, chili flakes, salt and pepper. Toss to evenly coat.
- Next, coat the seasoned chicken evenly with corn starch. Set aside.
- Heat the oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
- Fry the chicken pieces in the oil a few pieces at a time 4-5 minutes, flipping part way through. The coated skins will lightly brown. Remove the chicken and set onto paper towels to drain.
- Bring oil back to temp and fry each piece of chicken again for 2-3 minutes, until they crisp up. The chicken is done when it reaches an internal temperature of 165 degrees F. Remove the chicken and again drain on paper towels.
FOR THE KOREAN FRIED CHICKEN SAUCE
- Stir all of the ingredients in a small pot. Stir and heat through on medium-low heat. Simmer for 5 minutes.
- Coat the chicken with the sauce and garnish with chopped herbs, spicy chili flakes and sesame seeds .
- Serve with the remaining sauce in a bowl for dipping.
Notes
- Heat Factor: Mild to Medium, depending on the brand of gochujang you use. Gochujang is a Korean chili paste sold in various levels of heat, from mild to hot.
Nutrition Information
Show Details
Calories
722kcal
(36%)
Carbohydrates
53g
(18%)
Protein
24g
(48%)
Fat
46g
(71%)
Saturated Fat
10g
(50%)
Cholesterol
120mg
(40%)
Sodium
1302mg
(54%)
Potassium
459mg
(10%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
933IU
(19%)
Vitamin C
4mg
(4%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 53g | 18% |
| Protein | 24g | 48% |
| Fat | 46g | 71% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1302mg | 54% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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