Korean Fried Chicken Recipe + Video
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Resting Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
12
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Calories
315 kcal
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Course
Main Course
Korean Fried Chicken Recipe + Video
Description
The recipe begins by soaking chicken pieces in a saltwater brine to season and moisten the meat. After drying, the chicken is coated first with a dry mixture of cornstarch and baking powder for crispness, and then dipped into a light tempura-like batter made with beer and flour for a delicate, crunchy crust once fried. The chicken is fried in hot oil maintained around 350°F until golden and crisp.
The accompanying Korean dunking sauce balances sweet, tangy, and spicy flavors. Ingredients such as fermented gochujang chili paste, soy sauce, rice vinegar, and brown sugar create a bright sauce, boosted by sesame oil, fresh garlic, and ginger. Optional sriracha can add extra heat to personalize the sauce.
This fried chicken serves well as a snack, appetizer, or main dish alongside steamed rice or pickled vegetables. The crispy coating paired with vibrant sauce provides a satisfying texture contrast and bold umami flavor common to Korean fried chicken.
Leftovers store best with chicken and sauce separated to keep crispiness. Reheat the chicken in an oven or air fryer to restore the crunchy texture before dipping freshly warmed sauce for serving.
Ingredients
For the Fried Chicken Recipe
- 4 pounds chicken about 12 pieces, whole, wings, and drumsticks
- 1/2 cup salt + 1 quart warm water
- 1 1/4 cup corn starch divided
- 1 tablespoon baking powder divided
- 3/4 cup all-purpose flour
- 12 ounce light beer or club soda
- 2 quarts frying oil peanut, canola, grape seed
For the Korean Dunking Sauce
- 1/2 cup gochujang sauce
- 1/4 cup soy sauce low-sodium
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 3 tablespoons sesame oil
- 5 cloves garlic smashed
- 1 tablespoons ginger fresh grated
- 1-2 tablespoons sriracha optional for extra heat
Instructions
- Place the salt and warm water in a large bowl and swirl to dissolve the salt. Then add the chicken pieces to the brine. Cover and refrigerate for 4 hours (or up to 12 hours.) Take the chicken out of the brine and dry with paper towels. Set out to allow the skin to continue drying.
- Pour the oil into a large heavy-bottomed stock pot and set over medium heat. Attach a cooking thermometer to the side of the pot, with the point down in the oil.
- Mix 3/4 cup of cornstarch and 2 teaspoons of baking powder in a bowl. Move the chicken to the bowl and toss to coat well. Then place the remaining 1/2 cup of cornstarch, 1 teaspoon baking powder, and 3/4 cup of flour in a separate bowl. Whisk in the beer to create the tempera batter.
- Turn the oven on warm (175-200 degrees F) and set out an oven-safe plate lined with paper towels. Check the temperature of the fry oil. It should be at 350 degrees F. Drop a little batter into the oil to check. If the batter turns brown right away the oil is too hot. Turn off the heat and wait for it to cool, before continuing. One piece at a time, tap the excess cornstarch off the chicken and dunk it in the tempura batter. Dunk a couple times to make sure there are no air pockets. Shake the chicken a little to allow the excess batter to drip back into the bowl then slowly swirl the chicken as you place it in the oil. Continue... frying 4-6 pieces at a time, until golden brown and crispy. Flip the chicken with tongs as needed and cover with a splatter screen if you have one. The wings should be golden and cooked through around 10 minutes, and the drumsticks will take between 12-15 minutes. Check the interior temperature with a meat thermometer - it should read 165 degrees F. Using the tongs, move the chicken to the plate and place in the oven while you repeat with the remaining chicken. This will take 2-3 batches, depending on the width of your pot.
- While the chicken is frying, place the first seven ingredients for the Korean dunking sauce in a medium sauce pot. Set over medium heat, stir, and bring to a boil. Once the sauce reaches a boil, turn the heat on low and let it simmer for 2 minutes. Then remove from heat. Taste for spice. If you want your chicken to be extra spicy stir in sriracha to taste.
- Once all the chicken is fried, and you are ready to eat, dunk each piece of chicken in the sauce, one at a time to full coat each piece. Serve immediately.
Notes
- Store leftover chicken in an airtight container refrigerated up to 3 days, keeping sauce separate to maintain crispiness.
- Reheat chicken in an oven, toaster oven, or air fryer to restore its crunch before serving.
- Warm the Korean dunking sauce separately before dipping freshly reheated chicken pieces to maximize flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 315kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 5163mg | 215% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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