Korean Fried Chicken is a popular dish loved for its crispy coating and tender meat. With a delicious tangy-sweet glaze, this recipe brings a bit of fun to family dinners or any night when you’re craving something tasty.
This recipe resolves challenges like achieving crispiness, avoiding dryness, and ensuring flavorful glazes in Korean Fried Chicken dishes commonly made at home.
I used to struggle getting the chicken crispy enough without drying it out. But with this easy Korean chicken recipe, I found helpful tips that really work. You’ll avoid the common pitfalls of soggy bites and bland flavors.
This recipe shines because it uses a double frying method, giving you chicken that’s extra crispy. Plus, you can whip it up in about 30 to 40 minutes, making it perfect for busy weeks. If you want to serve something special alongside, try my classic marinara sauce.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used in the coating mix.
- The recipe contains buttermilk, making it unsuitable for dairy-free diets.
- This recipe suits keto diets only when using a low-carb flour instead of all-purpose flour.
- The recipe is nut-free, making it safe for those with nut allergies.
Why You Will Love This Recipe
- Crispy Texture This Korean Fried Chicken uses a double frying method that ensures each wing emerges with a crunchy exterior. It’s the kind of crisp that stays intact, giving you that satisfying bite you crave.
- Authentic Flavor Infused with Gochujang and honey, this dish balances sweet and spicy notes that are distinctly Korean. The savory undertones from garlic and onion powders elevate the overall taste experience.
- Customizable Sauces You can easily adjust the glaze to match your heat tolerance or sweetness preference. Whether you want it spiced up or toned down, this flexibility caters to various tastes.
- Time-Saving Preparation With techniques that cut down on cooking time without losing any flavor, you’ll find this Korean Chicken recipe straightforward. The buttermilk soaking step not only tenderizes the meat but also helps in achieving that iconic crispy finish.
Korean Fried Chicken
- Prep Time: 1 hour
- Cool Time: 0
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Gluten-free option available
Description
Korean Fried Chicken is a popular dish loved for its crispy coating and tender meat, featuring a delicious tangy-sweet glaze.
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 cup buttermilk
- 1 cup Gochujang (Korean chili paste)
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- Vegetable oil (for frying)
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- Start by soaking your chicken wings in buttermilk for at least one hour. If you have time, letting them marinate overnight will yield even juicier results. This marination not only tenderizes the meat but also aids in making the coating stick better during frying.
- In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and salt. This blend is crucial for the flavorful crust that makes Korean fried chicken so irresistible.
- Once the chicken has soaked, remove it from the buttermilk, allowing any excess to drip off. Dredge each wing in the dry mixture until fully coated. After shaking off the excess flour, place the wings on a rack for 10 minutes. For an even crunchier texture, consider giving them a second dredge just before the frying step.
- Heat vegetable oil in a deep pot to 350°F. It’s essential to have enough oil to fully submerge the wings. Fry the wings in batches for about 8 to 10 minutes until they turn a beautiful golden brown. Remove them and allow them to drain on paper towels. After the first fry, increase the heat and fry them again for 2 to 3 minutes; this ensures an ultra-crispy exterior.
- While the chicken is frying, prepare the glaze. In a separate saucepan over medium heat, mix Gochujang, honey, soy sauce, and rice vinegar. Whisk these until the mixture is smooth and slightly thickened, capturing the signature tangy-sweet flavor that defines Korean fried chicken.
- Once the wings are fried, transfer them to a large bowl. Pour the prepared glaze over the wings and toss well to ensure they are evenly coated. For a richer flavor, let the wings sit in the glaze for a few minutes before serving.
- Plate your Korean fried chicken, sprinkling sesame seeds and sliced green onions on top. These garnishes add not just a decorative touch but also a refreshing crunch that beautifully complements each bite.
Notes
- Gochujang is key for authentic flavor and should not be omitted; it adds the essential spiciness and umami.
- If you’re looking to reduce sugar, feel free to use a sugar substitute designed for cooking in place of honey.
- For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend.
- When storing leftovers, use an airtight container in the refrigerator; for best results, reheat in the oven rather than the microwave to retain crispiness.
- You can experiment with different spices in the flour mixture or even try using miso for added depth in the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Ingredient Notes
- Chicken Wings: Choose fresh, high-quality wings for the best flavor and texture. Check for juicy meat and plump skin.
- All-Purpose Flour: This helps create a light, crunchy layer. I recommend using unbleached for a more natural flavor.
- Cornstarch: Adds extra crunch to the coating. It’s key for achieving that signature crispy texture in Korean Fried Chicken.
- Baking Powder: A little bit helps the coating puff up and stay airy while frying. It’s crucial for that light crunch.
- Garlic Powder: This ingredient adds depth to the flavor profile. Look for fresh, aromatic garlic powder for the best results.
- Onion Powder: It complements the garlic and enhances the overall taste. Opt for a finely ground variety for even distribution.
- Black Pepper: Freshly ground black pepper packs a punch. Adjust according to your spice tolerance for a flavorful kick.
- Buttermilk: This is essential for marinating; it tenderizes the chicken. You can substitute it with dairy-free milk mixed with vinegar for a non-dairy option.
- Gochujang: This Korean chili paste is what gives the dish its signature heat and umami. Don’t skip it; it’s fundamental for authentic flavor.
- Honey: Adds a sweet balance to the spicy glaze. If you’re looking for lower sugar options, use sugar substitutes designed for cooking.
- Soy Sauce: This enhances the savory notes in the glaze. Choose low-sodium to control salt levels or a gluten-free tamari if necessary.
- Rice Vinegar: Provides a tangy finish to the glaze. Apple’s cider vinegar can be used if rice vinegar is hard to find.
- Vegetable Oil: Use a neutral oil like canola or sunflower oil for frying. The oil should get hot enough for that perfect fry without burning.
- Sesame Seeds: These are great for garnish and add a nutty flavor. Toast them lightly for even more flavor.
- Green Onions: Thinly sliced for garnish, they add a fresh, oniony crunch. Look for bright green tops and firm bulbs.
Recipe Baking Tips
- If chicken wings aren’t getting crisp, let them rest on a rack for 10 minutes after coating to ensure the breading adheres well.
- When the glaze is too thick after cooking, add 1 tablespoon of water at a time, stirring until the desired consistency is reached.
- If wings absorb too much oil during frying, maintain oil temperature at 350°F (175°C) and fry in small batches for 8-10 minutes each.
- For soggy leftovers, reheat wings in a preheated oven at 375°F for 10-12 minutes instead of the microwave to maintain crispiness.
- If you want to make a gluten-free version, substitute 1 cup all-purpose flour with a gluten-free flour blend for the coating.
Serving Suggestions
Serve with pickled radishes or a side of spicy kimchi for added flavor. Pair with steamed rice or crispy garlic broccoli.
Use to make Korean chicken sandwiches or rice bowls. Add to wraps or use as a filling for lettuce cups.
Top with sesame seeds or sliced green onions for a fresh touch. Drizzle extra glaze or chili oil for added heat.
Recipe variations
- You can use bone-in chicken thighs for a juicier option instead of wings. This change drastically alters the meat’s texture and flavor profile, adding richness to each bite.
- Add 1 tablespoon of smoked paprika and ½ teaspoon of cayenne pepper to the flour mixture for a smoky, spicy kick. This adjustment introduces a depth that’s sure to please.
- Either fresh ginger or minced garlic can be incorporated into the glaze to enhance overall flavor. Both options elevate the sweetness while maintaining the dish’s signature characteristics.
- If you’re preparing for a party, you can easily double this recipe using 4 lbs of chicken wings. Just be sure to adjust your frying batches to maintain quality.
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How to Store?
To keep your Korean Fried Chicken fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 hours after cooking.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. Reheat in the oven for optimal crispiness.
Freezing: Wrap wings in plastic wrap or aluminum foil, then store in a freezer bag up to 3 months. Thaw in the refrigerator overnight before reheating.
Other Recipes You’ll Love
Korean fried chicken features a thin, ultra-crisp crust, unlike the thicker coating of American-style fried chicken.
No. Korean fried chicken is slightly healthier since it’s made without skin.
Mix chicken with seasonings and cornstarch, fry for 7 to 8 minutes, then fry again for 12 to 15 minutes.
For chicken thighs, frying ensures juiciness but may result in rubbery skin; consider roasting or grilling for better texture.
Baked chicken needs dry skin to become crispy; ensure the skin is thoroughly dried before cooking.
If you enjoyed this Korean Fried Chicken or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
