Korean Fried Chicken is a delightful twist on traditional fried chicken that promises a burst of flavor with each bite. This recipe features crispy, double-fried chicken coated in a sticky, sweet, and spicy sauce that will leave your taste buds dancing. It’s the ultimate comfort food that combines crunch, heat, and sweetness, making it a favorite not just in Korea but around the world. Whether you’re enjoying it at a gathering or treating yourself after a long day, this dish is sure to impress.
Why You Will Love This Recipe
You will love this Korean fried chicken recipe for its incredible flavor profile and satisfying crunch. The double-frying technique ensures the chicken is perfectly crispy while remaining juicy on the inside. The sauce, made from a mix of gochujang (Korean chili paste), soy sauce, and honey, balances sweetness and spiciness, making it utterly addictive. Plus, the cooking process is straightforward, requiring minimal specialized skills, making it an accessible dish for both novice and seasoned home cooks. This recipe fits well into a variety of lifestyles, including those who appreciate indulgent comfort food, as it can be made with gluten-free flour or served with vegetable sides for a lighter meal.
Tips and Tricks
- Double Frying: For the crispiest chicken, don’t skip the double frying. The first fry cooks the chicken through, while the second fry gives it that perfect crunch.
- Marination: Allow the chicken to marinate for at least 30 minutes to develop flavor. If you have time, marinate it overnight for even better results.
- Temperature Control: Maintain oil temperature between 350°F to 375°F for optimal frying. Use a thermometer to ensure accuracy and prevent greasy chicken.
- Sauce Adjustment: Feel free to adjust the level of spice in the sauce by adding more or less gochujang according to your taste preference.
Make Ahead Tips
Prepare the chicken parts in advance by marinating them overnight. The flavor will deepen, and you can simply fry them when you’re ready to serve. Additionally, you can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. Just give it a quick reheat before tossing it with the fried chicken.
Recipe Variations
- Spicy Garlic Version: Add minced garlic to the sauce for a garlicky kick or sprinkle with garlic powder in the marinade.
- Sweet Soy Glaze: Replace gochujang with a sweeter soy glaze for a milder flavor.
- Baked Option: For a healthier alternative, try baking the chicken at a high temperature (around 425°F) after coating it. While it won’t have the same crunch, it will still be delicious.
How to Serve
Serve your Korean fried chicken hot and fresh, garnished with sesame seeds and finely chopped green onions for added texture and flavor. Pair the chicken with a side of pickled radish, which cuts through the richness, and a bowl of steamed rice to balance the meal. Arrange the chicken on a large platter for a family-style presentation, drizzling some sauce over the top for a beautiful sheen.
Pairing Suggestions
Pair your Korean fried chicken with a cold beer, such as a light lager or a Korean beer like Hite or Cass, to complement the flavors. For a non-alcoholic option, serve it with sweet iced tea. Sides like kimchi or a simple cucumber salad work wonderfully to enhance the meal, and for dessert, consider a light mango sorbet to cleanse the palate.
How to Store
Store any leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the chicken tightly in plastic wrap and then place it in a freezer bag for up to 3 months. To reheat, bake in a preheated oven at 375°F for about 15-20 minutes until heated through and crispy.
Equipment Needed
- Large heavy-bottomed pot or deep fryer for frying
- Thermometer to monitor oil temperature
- Wire rack for draining fried chicken
- Mixing bowls for marinating and coating
Dietary Adaptations
To make this recipe vegan, substitute the chicken with firm tofu or seitan, and replace the egg in the batter with a mixture of flour and water or a plant-based egg substitute. Ensure the sauces used are vegan-friendly, and you can easily swap in gluten-free flour for those with gluten sensitivities.
Seasonal Adaptations
In the spring and summer, consider serving the fried chicken with fresh seasonal vegetables like asparagus or a light salad. In the fall and winter, pair it with heartier sides like roasted sweet potatoes or a warm vegetable medley to complement the comforting nature of the dish.
Recipe FAQs
- Can I use chicken thighs instead of wings? Absolutely! Chicken thighs will be juicier, but you can use any part of the chicken you prefer.
- What can I substitute for gochujang? If you can’t find gochujang, a mix of sriracha and miso can mimic the flavor profile, though it will be less sweet.
- How long does it take to cook the chicken? Each piece typically takes about 8-10 minutes to fry. Always check for doneness with a meat thermometer; chicken should reach 165°F.
Korean Fried Chicken
Korean Fried Chicken is a delightful twist on traditional fried chicken that promises a burst of flavor with each bite.
Ingredients
- 2 pounds chicken wings or thighs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk or plant-based milk
- Oil for frying
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and let marinate for at least 30 minutes, or overnight for best results.
- Prepare the Coating: In another bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- Heat the Oil: In a large pot or deep fryer, heat oil to 350°F. Use a thermometer to maintain the temperature.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess flour.
- Fry the Chicken: Fry the chicken in batches for about 8-10 minutes, turning occasionally until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.
- Make the Sauce: In a saucepan, combine all sauce ingredients and simmer over low heat until slightly thickened, about 5 minutes.
- Toss the Chicken: Once all chicken is fried, toss it in the sauce until evenly coated.
- Serve: Garnish with sesame seeds and chopped green onions, and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1079Total Fat: 65gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 235mgSodium: 1746mgCarbohydrates: 68gFiber: 2gSugar: 7gProtein: 53g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Korean fried chicken is not just a dish; it’s an experience that brings people together over its irresistible flavor and texture. Whether you’re making it for a special occasion or just a cozy night in, this recipe will surely become a favorite in your kitchen. With a little practice and the tips shared, you’ll be able to recreate this beloved dish with confidence and flair. Enjoy the process, and most importantly, enjoy every last bite!
