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A plate of crispy, golden-brown Korean Fried Chicken with gochujang glaze

Proven way to grow Korean Fried Chicken in 10 steps

This recipe provides a step-by-step guide to making delicious Korean Fried Chicken. It focuses on achieving a crispy texture and a flavorful experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken wings or drumsticks
  • 1 cup all-purpose flour
  • 0.5 cup corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.05 tsp ginger powder
  • 4 cups vegetable oil for frying
Sauce Ingredients
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 clove minced garlic
  • 1 tsp sesame oil
  • 1 tsp sesame seeds for garnish

Equipment

  • paper towels
  • large bowl
  • whisk
  • wire rack
  • large pot or deep fryer
  • thermometer
  • small saucepan

Method
 

Preparation
  1. Pat dry the chicken pieces with paper towels to ensure crispiness. In a large bowl, whisk together the flour, corn starch, baking powder, salt, black pepper, garlic powder, and ginger powder.
  2. Dredge each chicken piece in the flour mixture, ensuring it is fully coated. You can do this in batches to avoid overcrowding.
  3. Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This helps the coating adhere better.
Frying
  1. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Ensure the oil is not smoking.
  2. Carefully add the chicken pieces to the hot oil in batches to avoid lowering the oil temperature too much. Fry for 6-8 minutes until light golden.
  3. Remove the chicken from the oil and place it on a wire rack to drain. Increase the oil temperature to 375°F (190°C) and fry the chicken again for another 3-5 minutes until deep golden and crispy.
Sauce and Serving
  1. While the chicken is frying, prepare the sauce. In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil.
  2. Heat the sauce over medium-low heat, stirring until it thickens slightly, about 2-3 minutes. Do not let it boil.
  3. Once the chicken is double-fried, transfer it to a large bowl. Pour the prepared sauce over the chicken and toss to coat evenly.
  4. Garnish with sesame seeds and serve immediately. Enjoy your crispy and flavorful Korean Fried Chicken!

Notes

For extra crunch, you can add a tablespoon of potato starch to the flour mixture. Adjust the gochujang amount to your preferred spice level. Serve immediately for the best crispy texture.