Korean Fried Chicken
So, You Want to Make Korean Fried Chicken?
Alright, I’m just going to say it: Korean Fried Chicken is one of those showstoppers that makes you feel, for a fleeting moment, like you might actually be on a Korean drama set—except instead of running in slow motion, you’re running because you almost set off the smoke alarm again (yes, that happened to me the first time I made this). I first tried making Korean Fried Chicken after a late-night food crawl in LA’s Koreatown, and honestly, nothing brings back those memories (or that sticky sauce on my shirt) quite like this recipe. Also, my neighbor once thought I had opened a restaurant from my kitchen, but that might just have been the, um, volume of my frying. Anyway, let’s get into it!
Why I Keep Coming Back to This Recipe
I make this whenever I want to win points with my family—or, let’s be real, when I want to eat something so crispy it’s basically audible. My kids go wild for the sticky, sweet, spicy sauce (okay, I dial down the heat for them) and my partner, who claims to be a chicken wing ‘purist,’ eats so many that I have to hide a few just for myself. If you’re tired of limp takeout chicken, this’ll be your hero. I used to think fried chicken was too much hassle, but honestly? Once you’ve tried this, you’ll be ruined for all other versions (even the famous KFC… and I mean the real one, not the Colonel!).
Here’s What You’ll Need (and a Few Options)
- Chicken: 2 lb (900g) wings or drumettes—Sometimes I just grab boneless thighs if that’s all I’ve got, and it still works.
- Salt & pepper: To taste. My gran always used way too much pepper, but it grew on me.
- Milk or buttermilk: About 1 cup (240ml). When I’m out, a splash of regular milk is fine. Buttermilk gives more tang though.
- Cornstarch AND all-purpose flour: 1/2 cup (60g) of each. (I once tried just flour and the crunch wasn’t the same. Cornstarch is magic here.)
- Baking powder: 1 teaspoon. Trust me, it’s worth it for extra crispiness.
- Oil for frying: Enough to submerge the chicken—canola or peanut are my go-tos, but honestly, whatever’s cheapest.
- For the SAUCE:
- Gochujang (Korean chili paste): 2 tablespoons. Sometimes I add more for a real kick.
- Ketchup: 2 tablespoons. Or tomato paste if you’re feeling fancy.
- Soy sauce: 2 tablespoons.
- Honey or brown sugar: 2 tablespoons. I’ve used maple syrup in a pinch—it’s a little weird, but not bad.
- Garlic: 2 cloves, minced (I use the jarred stuff sometimes; no judgment!)
- Rice vinegar: 1 tablespoon. Or apple cider vinegar if that’s what you’ve got.
- Sesame oil: just a drizzle—maybe a half teaspoon.
- Optional: Toasted sesame seeds and chopped green onion for topping. Or not, if you’re out.
How I Make It (and Where I Usually Sneak a Taste)
- Soak the Chicken: Toss the chicken in a bowl with the milk, salt, and pepper. I like to leave it for at least 30 minutes (but if you’re in a rush, 10 will do—maybe put on some music to pass the time).
- Mix the Dredge: In another bowl, mix the flour, cornstarch, and baking powder. I don’t bother sifting. Coat each chicken piece well, pressing it in so it sticks. Things might get a little messy; that’s part of the fun.
- Double Fry, Baby: Heat your oil (I aim for 350°F or, let’s be honest, medium-high on my stove). Fry the chicken in batches—don’t cram the pan, or they’ll steam instead of crisp. First fry is about 7-8 minutes; set aside on a rack or some scrunched-up foil. Then, right after the first batch is done, fry ’em again for 2-3 minutes until super crisp. This is where it really gets that restaurant crunch.
- Make the Sauce: In a small pan, heat gochujang, ketchup, soy sauce, honey, garlic, vinegar, and sesame oil. Simmer for 2-3 mins, stirring so nothing sticks. Sometimes I taste it here (guilty) and add more honey if I want it sweeter.
- Toss It All Together: Put the chicken in a big bowl, pour the sauce over, and toss. Or you can brush it on if you want to stay a little cleaner, but I like to get in there with my hands. If it looks a bit too shiny at this stage, don’t panic—it sets as it cools and gets gloriously sticky.
What I’ve Learned (Sometimes the Hard Way)
- If you don’t have cornstarch, potato starch works but makes it a bit chewier. Flour alone isn’t crunchy enough. I tried it once—never again.
- The sauce thickens as it cools, so don’t overcook or it gets gloopy. (Been there… resembled caramel glue!)
- Let the chicken rest for 3-4 minutes after the second fry before saucing—it stays crispier that way. Actually, now I think about it, 5 minutes is even better.
Some Fun Variations (and a Flop or Two)
- Go boneless: Use thighs or breast, but keep an eye on the size so they cook evenly.
- Extra Spicy: Add a squirt of Sriracha or a pinch of cayenne to the sauce. I went overboard once—regretted it for days. Proceed with caution!
- Honey Butter: Mix melted butter and honey for a rich, glorious glaze. My kids love this, but I find it a bit much after a few pieces.
- I tried an air fryer version once… honestly, it just wasn’t the same. The crunch factor was missing. Stick with real oil if you can.
What You Need (and Some Handy Workarounds)
- Deep, heavy pot or wok (I use my old Dutch oven; a big saucepan works too in a pinch)
- Thermometer (but if you don’t have one, just drop in a bit of batter—if it bubbles like mad, you’re good)
- Tongs or a slotted spoon—hands work, just be careful!
- Wire rack or paper towels for draining (I sometimes just stack on a baking sheet, no shame in that)
Storing (But Good Luck With That)
In theory, you can keep leftovers in the fridge for 2-3 days. Reheat in a hot oven to crisp them up again. But honestly, in my house it never lasts more than a day. Cold Korean fried chicken is a decent midnight snack though—just saying.
How I Serve It (and My Family’s Quirks)
I like to pile the chicken high on a big platter, sprinkle with sesame seeds and green onions (if I remembered to buy them), and serve with ice-cold beer or fizzy lemonade. Oh, and we always have pickled radish on the side—no idea why, it just works. If you want something extra, check out Maangchi’s recipe for chicken-mu (pickled radish). Or, if you wanna go big, try making tteokbokki too.
Lessons Learned the Hard Way (A.K.A. My Pro Tips)
- Don’t crowd the pan. I once tried to fry too much at once and ended up with soggy, sad chicken. If you’re impatient (like me), use two pans or just accept you’ll need to wait.
- Double frying is worth it. I skipped it once—regretted it because the chicken was chewy, not crispy.
- Actually, give the finished chicken a few minutes to rest. It gets even crunchier—I know it’s hard to wait, but trust me.
Questions I’ve Actually Been Asked (Really)
- Do I have to double fry? Nope, but you’ll miss out on that snap-crackle-pop crunch. Single fry is okay if you’re rushed, but… well, it’s just not the same.
- What if I can’t find gochujang? You can use Sriracha or another chili paste—taste will be a bit different, but it’s still good. Or, just order some online (I usually get it here).
- Can I make this gluten-free? Yep! Use potato or tapioca starch and a gluten-free soy sauce. I’ve done this for my friend with celiac and she loved it.
- Why is my chicken not crispy? Oil probably wasn’t hot enough. Or maybe you tried to multitask (we’ve all been there), and the pieces sat around too long.
- Can I freeze this? Technically yes, but the sauce texture gets funky. I’d just eat it fresh, to be honest.
So that’s it—my go-to, can’t-fail (except when I do) Korean Fried Chicken recipe. If you give it a try, let me know how it goes! Or, if you have a favorite variation, hit me up; I’m always up for experimenting, even if it means another kitchen disaster. Happy frying, mate!
Ingredients
- 1.5 lbs chicken wings or drumettes
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 cups vegetable oil (for frying)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
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1In a large bowl, combine chicken wings with salt, black pepper, and buttermilk. Mix well and let marinate for at least 15 minutes.
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2In a separate bowl, mix cornstarch and all-purpose flour. Dredge each chicken piece in the flour mixture, ensuring an even coating.
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3Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken in batches for 8-10 minutes until golden and crispy. Drain on a wire rack or paper towels.
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4While the chicken is frying, prepare the sauce by combining gochujang, soy sauce, honey, minced garlic, grated ginger, and rice vinegar in a small saucepan. Simmer over low heat for 3-4 minutes until slightly thickened.
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5Toss the fried chicken in the warm sauce until evenly coated. Garnish with sesame seeds and sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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