Korean Fried Chicken
I no longer need to search for the best Korean Fried Chicken or order takeout. With my foolproof recipe and expert tips, I get that signature crunch and flavor at home with less cost and effort. Authentic and perfectly crispy, I can make it anytime I crave it, in just 30 minutes.
Why You’ll Love This Recipe
- Quick Preparation: This recipe takes only 30 minutes from start to finish, perfect for busy weeknights.
- Crispy Texture: The use of cornstarch ensures a delightful crunch that replicates the famous Korean fried chicken experience.
- Flavorful Sauce: A delicious blend of sweet and spicy ingredients elevates the dish, making it irresistible.
- Versatile Dish: Enjoy it as a main course, appetizer, or party snack—ideal for various occasions.
- Customizable Heat: Adjust the spice level by modifying the gochujang paste to suit your taste preference.
Tools and Preparation
To achieve the best results with your Korean Fried Chicken, having the right tools is essential. Here’s what you’ll need.
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Essential Tools and Equipment
- Deep frying pan
- Mixing bowls
- Whisk
- Tongs or slotted spoon
- Plate for resting chicken
Importance of Each Tool
- Deep frying pan: Provides enough space for frying chicken pieces evenly without overcrowding.
- Mixing bowls: Essential for combining sauces and coating mixtures efficiently.
- Whisk: Helps blend ingredients smoothly, ensuring a well-mixed batter.
Ingredients
Ingredients:
– 2 pounds chicken breast (cut into 1-inch chunks)
– 1 cup cornstarch
– 1/4 cup flour (gluten-free works as well)
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 2 eggs (beaten)
– Canola oil for frying
– 1/4 cup ketchup
– 3 tablespoons gochujang paste (or chili sauce – add more or less, depending how spicy you prefer it)
– 1/4 cup honey
– 3 tablespoons brown sugar
– 1/3 cup soy sauce
– 1/2 cup water
– 3 cloves garlic (minced)
– 1/4 teaspoon red pepper flakes
– 1 tablespoon cornstarch
– 2 teaspoons sesame oil
How to Make Korean Fried Chicken
Step 1: Prepare the Sauce
In a medium bowl, combine all the sauce ingredients and set aside. This flavorful mix will coat your chicken perfectly.
Step 2: Prepare Coating Mixture
In a large shallow bowl, whisk together:
1 cup of cornstarch
1/4 cup of flour
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
Step 3: Beat the Eggs
Add beaten eggs to another bowl. This will be used to dip the chicken before coating it in the flour mixture.
Step 4: Heat Oil
Pour about 2 inches of canola oil into a deep frying pan. Heat over medium-high until it’s hot enough for frying.
Step 5: Coat Chicken Pieces
Dip each chicken piece into the beaten eggs first, then transfer them to the cornstarch mixture. Toss until well coated. Repeat this process to ensure extra crunch.
Step 6: Rest Coated Chicken
Arrange coated chicken pieces on a plate and let them rest for about 10 minutes if you have time. This helps in getting that crispy texture.
Step 7: Fry Chicken
Carefully place chicken chunks in batches into hot oil. Fry until golden brown and crispy, usually around 5–7 minutes per batch.
Step 8: Drain Excess Oil
Remove fried chicken from oil and place on a plate lined with paper towels to drain excess oil.
Step 9: Combine with Sauce
Discard remaining oil from the pan. Add fried chicken back into the same pan and toss with prepared sauce until evenly coated.
Step 10: Serve
Serve warm topped with green onions and sesame seeds if desired. Enjoy your homemade Korean Fried Chicken!
How to Serve Korean Fried Chicken
Korean Fried Chicken is not just a meal; it’s an experience. Whether you’re hosting a party or enjoying a quiet dinner at home, how you serve this dish can elevate your dining experience.
With Traditional Sides
- Pickled Radish: A popular side that provides a crunchy and tangy contrast to the crispy chicken.
- Kimchi: Fermented vegetables that add depth of flavor and spice, complementing the chicken beautifully.
As a Snack
- Korean Beer: Pair your chicken with a cold beer for a classic Korean snack experience.
- Spicy Dipping Sauce: Offer a variety of sauces like gochujang or sweet chili for extra zing.
On a Salad
- Crispy Chicken Salad: Toss fried chicken pieces on a bed of fresh greens for a refreshing and satisfying meal.
- Asian Slaw: Mix shredded cabbage and carrots with sesame dressing to add crunch to your dish.
In Tacos
- Korean Fried Chicken Tacos: Fill soft tortillas with chopped chicken, slaw, and spicy sauce for a fusion twist.
- Lettuce Wraps: Use lettuce leaves as wraps filled with fried chicken and toppings for a low-carb option.
How to Perfect Korean Fried Chicken
Getting that perfect crunch and flavor in your Korean Fried Chicken is all about technique and ingredients. Here are some tips to ensure success every time you make it.
- Use Cornstarch: This helps achieve the ultra-crispy exterior that Korean Fried Chicken is known for.
- Double Fry: Frying the chicken twice gives it an extra layer of crunch. Let it rest between frying sessions.
- Marinate Your Chicken: For deeper flavor, marinate the chicken in soy sauce or spices before coating it.
- Control Oil Temperature: Keeping oil at the right temperature ensures even cooking and prevents sogginess.
- Don’t Overcrowd the Pan: Frying in batches allows for better heat circulation and crispier results.
- Serve Immediately: Enjoy your Korean Fried Chicken right after cooking to maintain its crispy texture.
Best Side Dishes for Korean Fried Chicken
Pairing side dishes with your Korean Fried Chicken can enhance the meal’s overall appeal. Here are some great options to consider:
- Coleslaw: A creamy coleslaw adds freshness and balances the rich flavors of the chicken.
- Sweet Potato Fries: Crispy sweet potato fries provide a sweet contrast to the savory chicken.
- Steamed Rice: A simple bowl of steamed rice acts as a neutral base, allowing the chicken’s flavors to shine.
- Mandu (Korean Dumplings): These dumplings can be steamed or fried, adding another texture to your meal.
- Edamame Beans: Steamed edamame sprinkled with salt makes for a light and healthy side option.
- Sautéed Spinach: Lightly sautéed spinach with garlic offers a nutritious green addition to your plate.
Common Mistakes to Avoid
When making Korean Fried Chicken, a few common mistakes can prevent you from achieving that perfect crunch and flavor. Here are some pitfalls to watch out for:
- Skipping the Marinade: Not marinating the chicken can lead to bland results. Always allow time for the flavors to soak in.
- Using Too Much Oil: Overcrowding the pan can cause the chicken to steam instead of fry. Fry in batches for that crispy texture.
- Inadequate Coating: Failing to coat the chicken properly can result in soggy pieces. Ensure each piece is well-coated in the cornstarch mixture.
- Cooking at Low Heat: Frying on low heat will not achieve that desirable crispiness. Keep the oil temperature around 350°F (175°C).
- Not Letting It Rest: Serving immediately after frying can affect texture. Let the chicken rest briefly before tossing it with sauce.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Korean Fried Chicken in an airtight container.
- It will last up to 3 days in the fridge.
Freezing Korean Fried Chicken
- Place cooled chicken pieces in a freezer-safe container or bag.
- The chicken can be frozen for up to 3 months.
Reheating Korean Fried Chicken
- Oven: Preheat your oven to 375°F (190°C) and heat for about 10-15 minutes until crispy.
- Microwave: Use a microwave-safe plate and cover with a damp paper towel. Heat for about 1-2 minutes but note it won’t be as crispy.
- Stovetop: Heat a bit of oil in a pan and re-fry the chicken pieces for a few minutes until hot and crispy.
Frequently Asked Questions
Korean Fried Chicken is gaining popularity, and many people have questions about its preparation and best practices.
What makes Korean Fried Chicken different from regular fried chicken?
Korean Fried Chicken is typically double-fried, giving it an extra crispiness, and often features a sweet and spicy sauce, enhancing its flavor profile.
Can I make Korean Fried Chicken gluten-free?
Yes! You can use gluten-free flour instead of regular flour, ensuring all ingredients are gluten-free for those with dietary restrictions.
How do I make Korean Fried Chicken spicy?
Adjust the level of gochujang paste or add more red pepper flakes when preparing your sauce to increase spiciness according to your preference.
What side dishes go well with Korean Fried Chicken?
Popular sides include pickled radishes, rice, or a fresh salad, which complement the richness of the fried chicken nicely.
Final Thoughts
This Korean Fried Chicken recipe is not only easy but also incredibly versatile, allowing you to customize it based on your spice preference or sauce choice. Whether you’re hosting friends or simply satisfying a craving, this dish promises joy and satisfaction every time. Give it a try; you won’t be disappointed!
Korean Fried Chicken
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
Description
Korean Fried Chicken is a delightful dish that brings the signature crunch and bold flavors of Korean cuisine right to your home kitchen. With just a few simple ingredients and straightforward steps, you can create perfectly crispy chicken that’s coated in a sweet and spicy sauce. This recipe is not only quick to prepare—taking only 30 minutes from start to finish—but also customizable, allowing you to adjust the heat level to suit your taste. Serve it as an appetizer for gatherings, or enjoy it as a satisfying main course any night of the week. Your family and friends will be begging for seconds!
Ingredients
- 2 pounds chicken breast, cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup flour (gluten-free optional)
- 2 eggs, beaten
- Canola oil for frying
- 1/4 cup ketchup
- 3 tablespoons gochujang paste
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/3 cup soy sauce
- Garlic and red pepper flakes
Instructions
- Prepare the sauce: In a bowl, mix ketchup, gochujang, honey, brown sugar, soy sauce, minced garlic, water, and red pepper flakes. Set aside.
- Create the coating mixture: Whisk cornstarch, flour, salt, and pepper in a shallow bowl.
- Beat the eggs in another bowl.
- Heat about 2 inches of canola oil in a deep frying pan over medium-high heat.
- Coat chicken pieces: Dip each piece in beaten eggs then coat with the cornstarch mixture. Repeat for extra crunch.
- Let coated chicken rest for about 10 minutes.
- Fry in batches until golden brown (5–7 minutes).
- Drain on paper towels and toss with prepared sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 70mg
