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
Scale
- 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