The BEST Crispy Korean Fried Chicken

Ultimate Korean fried chicken recipe! These wings are extra crispy on the outside and wonderfully moist inside, all coated in a mouth-watering Korean fried chicken sauce made with gochujang. Perfect for game nights or as a main dish served with rice.

“I have been using your recipe for KFC for ages now, and just wanted to say that it is the BEST! My partner even thinks it is better than any KFC he has had before (in restaurants)!”

bianca

Imagine biting into crispy, golden chicken wings, perfectly fried and slathered in a sweet and spicy sauce. That’s Korean fried chicken for you—a delicious dish that’s gained popularity all around the world.

If you haven’t tried it yet, you’re definitely missing out on this flavorful experience. Often referred to as ‘the other KFC,’ it’s a must-try for Korean food enthusiast.

What makes Korean fried chicken stand out is its double frying technique. This method creates an ultra-crispy exterior while keeping the inside tender and juicy. It’s a texture that’s hard to beat and part of what makes these wings so addictive.

People often mix up this spicy fried chicken with dakgangjeong, which is more like Korean popcorn chicken made with small, boneless pieces. While they may look similar, the main difference lies in their sauces—each with its own special recipe that sets them apart.

These wings are a staple at a Chimaek party, a Korean tradition of enjoying chicken with beer. Not a fan of spicy food? Try the trending snow onion chicken, another Korean chicken dish in a milder option. Personally, I skip the beer and just focus on the chicken—it means more for me to enjoy!

Spicy Fried Chicken Sauce

Korean-style fried chicken gets its unique flavor from yangnyeom sauce (양념소스), a tasty red, spicy sauce. This homemade sauce combines gochujang (Korean chili paste), ketchup, sugar, vinegar, and a surprising twist—apricot preserve or strawberry jam!

This gochujang sauce, similar to a glaze, perfectly balances sweet, salty, tangy, and a mild spice that even kids can enjoy. Adding fruit preserve or jam is a smart trick used in restaurants, giving the sauce a subtle, fresh flavor without being too overpowering.

Making the sauce is simple: just mix all the ingredients in a pan and heat it up. Then, brush it onto the chicken or toss the chicken in the sauce to coat it thoroughly.

Essential Ingredients

• Chicken Wings: Fresh wings are ideal, but frozen ones work as well—just make sure they’re fully thawed.
• Cornstarch: Crucial for a crispy coating; it helps the coating stick to the chicken.
• Korean Chili Paste (Gochujang): Adds flavor, heat, and thickness to the sauce.
• Apricot or Strawberry Jam: This unique addition gives the sauce a fruity twist. Don’t skip it; it makes a big difference!
• Other Ingredients: Onion, garlic, ginger, ketchup, soy sauce, rice vinegar, and rice wine are also needed to enhance the savory flavors.

How to make Korean Fried Chicken

Season the Chicken

Season the chicken wings with pureed ginger, rice wine, salt, and pepper, then let them marinate for 10 minutes.

Prepare the sauce

Blend the onion, garlic, and rice wine in a blender until smooth.

Mix the onion puree with all the other sauce ingredients in a small saucepan and stir until well combined.

Heat the sauce over medium heat, stirring occasionally, until it thickens like a glaze and starts to bubble, about 2-3 minutes. Remove from heat and let it cool.

Coat the chicken

In a large plastic bag, combine cornstarch and baking powder. Add the marinated chicken and shake until the chicken is evenly coated.

Double Deep-fry

Heat the oil to 330˚F on medium-low heat, checking with a meat thermometer. Shake off excess cornstarch from the chicken and gently add a few pieces to the oil at a time. Deep-fry for 3-4 minutes, then transfer the wings to a cooling rack or a paper towel-lined baking sheet.

After frying all the batches once, raise the heat to medium (around 350˚F). Fry the chicken again for 1-2 minutes until the coating is deep golden brown, being careful not to let it over-brown. Let the excess oil drain off by placing the chicken on a wire rack.

Coat with gochujang chicken sauce

Use a pastry brush to evenly apply the sauce to the hot wings. Alternatively, you can pour the sauce over the chicken and toss to coat.

Brushing is better if you want to control the amount of sauce on each wing. Finish by garnishing the chicken wings with toasted sesame seeds or chopped nuts.

Tips for Perfectly Crispy Fried Chicken

Here are a few tips to help you make the crispiest, most delicious Korean chicken you’ve ever had:

1. Cornstarch in the Coating: Use cornstarch in your chicken coating for a crunch that lasts longer. This technique will help you make mouth-watering fried chicken with just the right texture.
2. Baking Powder in the Coating: Mix baking powder into the cornstarch coating. When heated, baking powder releases carbon dioxide gas, creating tiny air pockets in the batter. This leads to a puffier and even crispier coating.
3. Oil Temperature: Keep the oil at a moderate heat so the chicken fries gently. If the oil bubbles too much, lower the heat. Fry in small batches to avoid crowding the pan, which can lower the oil’s temperature and cause uneven cooking.
   • After each batch, use a strainer to remove any debris from the oil.
4. Gluten-Free Option: This recipe is great for those on a gluten-free diet as it uses cornstarch without any wheat flour. Just remember to use gluten-free gochujang for the sauce.
5. Reheating instruction: To reheat chicken while preserving its taste and texture, use the oven. Preheat to 400˚F, place the chicken inside uncovered, and heat for 10-15 minutes, turning halfway through.

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