Korean Fried Chicken Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
412 kcal
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Course
Main Course, Snacks
Korean Fried Chicken Recipe
Report
The weekend has started & there’s no better way to celebrate than with a basket of shatteringly crispy spicy Korean Fried Chicken! No boring dinners are allowed on the weekends & this is how you make a legendary finger-licking feast with one simple recipe!
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Ingredients
Chicken Marinade
- 1/2 pound boneless chicken thigh cut into bite-size pieces
- 1/2 tablespoon mirin
- 1 tablespoons soy sauce
- 3 garlic cloves minced
- 1/16 teaspoon black pepper
Sauce
- 1/2 - 1 teaspoon gochgaru Korean chili flakes, adjust to spice level
- 2 tablespoons Gochujang
- 2 1/2 tablespoons mirin
- 1/2 tablespoon honey
- 1 tablespoon rice vinegar
- 4 garlic cloves minced
- 2 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
Dry Dredge
- 1 ¼ cup Potato Starch
- 1 teaspoon baking powder
- 1 tablespoons garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon black pepper
Wet Batter
- 1/2 cup cold seltzer water
- 1 egg
- ¼ cup Potato Starch or all-purpose flour
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Instructions
Marinate Chicken
- In a large bowl, combine the chicken marinade ingredients. Cover and marinate while preparing the sauce, dry dredge, & wet batter.
Make Sauce
- In a small bowl, combine gochugaru (Korean chili flakes), gochujang, mirin, honey, & rice wine vinegar.
- Heat a small pot on medium heat. Add about 1 tablespoon of oil then add the garlic. Saute for a few seconds, until it becomes fragrant.
- Pour in the soy sauce along the edges of the pot to create a char, then add in the gochujang sauce mixture. Stir until well combined then bring to a simmer. Once it’s slightly thickened, finish with sesame oil, cover, and turn off the heat.
Make Dry Dredge & Wet Batter
- On a large plate, combine the dry dredge ingredients. Set Aside.
- In a large bowl, combine the wet batter ingredients.
- Coat the chicken in the dry dredge so there are no wet spots on the chicken. Drunk them in the wet batter, then back in the dry dredge. Scrunch the dredge onto the chicken so it’s packed in well. Allow the chicken to sit for 15 minutes.
Fry Chicken
- Heat a large work or pan on medium heat. Add enough oil for deep or shallow frying. Once the oil is hot enough, add chicken to the pan - work in batches if needed. Don’t overcrowd the pan, otherwise, your chicken won’t become crispy! Cook for about 3 - 5 minutes, or until lightly golden and crisp. Transfer to a wire rack or paper towel-lined plate.
- Double fry the chicken to make them extra crispy! Increase the heat to high, then add chicken in batches to avoid overcrowding. Cook for another 30 seconds to 1 minute, or until golden and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil and allow them to cool for about 5 minutes.
- In a large bowl, toss the chicken in the sauce. If the sauce has gotten too thick, you can reheat it and / or add a splash of water to loosen it up. Transfer to a serving plate, sprinkle with sesame seeds if desired, then enjoy immediately!
Notes
- Maximize Crispiness:
- Easy Cleanup Setup:
- Potato Starch: This is key to creating that iconic crunch in Korean fried chicken! Find it at your local Korean or Asian market, or online. Cornstarch is nowhere as crispy, so it's definitely worth the extra effort grabbing it!
- Gochujang: This Korean chili paste comes in various spice levels, so make sure to grab the one that suits your spice tolerance.
Key Tips:
Maximize Crispiness: Avoid overcrowding the pan to maintain high oil temperature & double fry for maximum crispness. Easy Cleanup Setup: Use an oil splatter screen to prevent messy oil splatters for faster cleanup. No extra time spent on kitchen cleaning!
- Maximize Crispiness: Avoid overcrowding the pan to maintain high oil temperature & double fry for maximum crispness.
- Easy Cleanup Setup: Use an oil splatter screen to prevent messy oil splatters for faster cleanup. No extra time spent on kitchen cleaning!
Nutrition Information
Show Details
Serving
350g
Calories
412kcal
(21%)
Carbohydrates
65g
(22%)
Protein
16g
(32%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.05g
Cholesterol
56mg
(19%)
Sodium
1183mg
(49%)
Potassium
848mg
(24%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
284IU
(6%)
Vitamin C
5mg
(6%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 350g | |
| Calories | 412kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 56mg | 19% |
| Sodium | 1183mg | 49% |
| Potassium | 848mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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