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Korean Fried Chicken Recipe

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★★★★★

4.4 from 36 reviews

This authentic Korean Fried Chicken recipe features succulent, marinated chicken thighs double-fried to achieve an ultra-crispy exterior and tender interior, coated in a sweet and spicy gochujang-based sauce. Optionally paired with a creamy garlic white sauce drizzle, it’s perfect for an indulgent meal with pickled radish and cold beer.

Ingredients

Scale

Chicken Marinade

  • 3 lb chicken thigh, cubed
  • 2 tbsp minced garlic
  • 1/4 cup cooking wine/sake
  • 2 tsp salt
  • 1/2 tsp chicken bouillon powder
  • 1 tsp powdered ginger
  • 2 tsp white pepper

Chicken Batter

  • 75 g all-purpose flour
  • 75 g cornstarch
  • 225 g rice flour (not glutinous rice flour)
  • 1 tbsp salt
  • 380 ml water

Sauce

  • 220 g honey
  • 75 g ketchup
  • 45 g red pepper paste (gochujang)
  • 35 g soy sauce
  • 65 g garlic, minced
  • 15 g red pepper powder (gochugaru)
  • 50 g brown sugar

Optional: Garlic White Sauce

  • 100 g mayonnaise
  • 25 g milk
  • 3 tbsp sugar
  • 2 tbsp vinegar

Instructions

  1. Marinate the Chicken: In a large bowl, combine the cubed chicken thighs with minced garlic, cooking wine or sake, salt, chicken bouillon powder, powdered ginger, and white pepper. Mix thoroughly to ensure all pieces are evenly coated. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate the meat.
  2. Prepare the Batter: In a separate bowl, whisk together the all-purpose flour, cornstarch, rice flour, and salt. Gradually add the water while whisking until you achieve a smooth, lump-free batter. Add the marinated chicken pieces into the batter and mix well so each piece is evenly coated.
  3. First Fry: Heat cooking oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 5 to 7 minutes or until the chicken turns lightly golden and begins to crisp. Remove with a slotted spoon and drain on a paper towel-lined rack. Allow the chicken to cool slightly.
  4. Second Fry: Reheat the oil to 350°F (175°C) if temperature has dropped. Fry the chicken pieces again in batches for another 3 minutes until they achieve a deep golden brown color and a very crispy exterior. Remove and drain on a cooling rack to maintain crispness.
  5. Make the Sauce: In a saucepan over low to medium heat, combine soy sauce, red pepper powder (gochugaru), brown sugar, minced garlic, honey, ketchup, and red pepper paste (gochujang). Stir the mixture constantly and heat until it just begins to bubble, then immediately remove from heat to avoid burning the sugars.
  6. Coat the Chicken: Transfer the double-fried chicken into a large mixing bowl and toss with the prepared sauce until all pieces are thoroughly coated with the sticky, flavorful glaze.
  7. Optional Garlic White Sauce Drizzle: In a small bowl, whisk together mayonnaise, milk, sugar, and vinegar until smooth. Drizzle this creamy garlic white sauce over the sauced chicken pieces and garnish with freshly chopped parsley if desired.
  8. Serving and Enjoy: Serve the Korean Fried Chicken hot, ideally alongside pickled radish and a cold beer for a complete and authentic Korean dining experience.

Notes

  • Double frying is critical for achieving the signature extra-crispy texture.
  • Do not use glutinous rice flour; regular rice flour is essential for the desired crunch.
  • Adjust the amount of gochujang and gochugaru to control the spice level according to your preference.
  • Resting the chicken between the two frying stages prevents sogginess.
  • Serve immediately after saucing for best texture and flavor.
  • The optional garlic white sauce adds a creamy contrast to the spicy chicken.

Keywords: Korean fried chicken, KFC recipe, double fried chicken, gochujang sauce, spicy chicken, crispy chicken, Korean cuisine

Find it online: https://epicrecipebox.com/korean-fried-chicken-recipe/