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Spicy Korean Fried Chicken Recipe

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★★★★

4 from 35 reviews

Crispy, double-fried Korean fried chicken coated in a spicy, sweet, and tangy gochujang-based sauce. This recipe features boneless chicken thigh pieces lightly battered and twice fried to achieve a perfect crunchy texture, then tossed in a flavorful homemade sauce with garlic, ginger, honey, and chili. Garnished with toasted sesame seeds and scallions, it’s an irresistible appetizer or main dish.

Ingredients

Scale

Chicken and Coating

  • 1.5 pounds boneless, skinless thighs, cut bite-size
  • Salt and white pepper to taste
  • 3/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup cold water
  • 1 tablespoon soy sauce
  • 1/4 cup cornstarch (for coating)
  • Neutral oil, enough to fill a pot about 2 inches deep

Sauce

  • 2 teaspoons oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons gochujang
  • 3 tablespoons ketchup
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • Pinch of gochugaru or cayenne pepper for heat
  • Toasted sesame seeds to taste
  • Sliced scallions to taste

Instructions

  1. Preparation: Cut the boneless chicken thighs into bite-sized pieces and pat them dry thoroughly with paper towels. Season the chicken pieces with salt and white pepper, and optionally a small amount of garlic powder. Let the chicken rest for 10 minutes to absorb the seasoning.
  2. Coating: In a bowl, mix together 3/4 cup cornstarch, 1/4 cup all-purpose flour, and 1/2 teaspoon baking powder. Lightly toss the chicken pieces in this dry mixture. In a separate small bowl, prepare a wet batter by combining 1/2 cup cold water and 1 tablespoon soy sauce. Dip each chicken piece into the wet batter, then immediately coat again in the dry cornstarch-flour mixture, forming a thin, craggy crust on each piece.
  3. Making the Sauce: Heat 2 teaspoons of oil in a pan over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant but not browned. Stir in the gochujang, ketchup, rice vinegar, soy sauce, honey, brown sugar, and a pinch of gochugaru or cayenne pepper. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and becomes glossy.
  4. Frying – First Fry: Heat the neutral oil in a deep pot or fryer to 325°F (163°C). Fry the chicken pieces in batches for 4-5 minutes until the coating is pale golden and the chicken is cooked through. Remove the chicken and drain on a wire rack or paper towels.
  5. Frying – Second Fry: Increase the oil temperature to 350-360°F (177-182°C). Return the chicken pieces to the hot oil and fry for an additional 2-3 minutes until they are deep golden brown and very crisp. Remove and drain again.
  6. Tossing in Sauce and Serving: Immediately toss the freshly fried chicken pieces in the warm spicy sauce to coat evenly. Serve right away, garnished generously with toasted sesame seeds and sliced scallions for a fresh finish.

Notes

  • Double frying ensures extra crispiness; don’t skip the second fry.
  • Patting chicken dry before coating is key to a crispy crust.
  • Adjust the amount of gochugaru or cayenne to your preferred spice level.
  • Use bone-in thighs for even juicier chicken if preferred, but adjust cooking times accordingly.
  • The sauce can be made ahead and gently reheated.
  • Serve immediately to retain maximum crispiness.

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

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