Korean Fried Chicken has taken the culinary world by storm, and it’s no wonder why! This recipe showcases perfectly crispy, double-fried chicken coated in a sticky, spicy, and sweet glaze that tantalizes the taste buds. With its crunchy exterior and succulent interior, this dish is perfect for a casual dinner, game day snacks, or an impressive gathering. The combination of flavors and textures makes it utterly irresistible, leaving you craving more with each bite.
Why You Will Love This Recipe
You will absolutely adore this Korean Fried Chicken recipe because it brings authentic flavors right to your kitchen with minimal fuss. The crispy texture comes from a unique double frying technique, ensuring each bite is satisfying. Plus, the glaze can be customized to suit your taste—whether you prefer it spicy, sweet, or a balance of both. This dish caters to various dietary preferences as it’s naturally gluten-free when using the right flour. The cooking process is straightforward, making it accessible for both beginner and seasoned cooks.
Tips and Tricks
- Double Frying: For the ultimate crunch, ensure you double fry the chicken. The first fry cooks the chicken through, and the second one crisps up the skin.
- Marination: Allow the chicken to marinate for at least 30 minutes, but if you can, aim for 2-4 hours for deeper flavor penetration.
- Coating: Use potato starch or cornstarch for a super crispy texture. Make sure to shake off excess flour before frying.
- Thermometer: Use a kitchen thermometer to check the oil temperature (around 350°F to 375°F) for perfect frying results.
Common Mistakes to Avoid
- Overcrowding the Fryer: Fry in batches to prevent the temperature from dropping, which can result in greasy chicken.
- Not Draining the Oil: After frying, place the chicken on a wire rack instead of paper towels to keep the coating crispy.
- Skipping the Glaze: Don’t skip the glaze! It’s what makes Korean Fried Chicken so special. Coat the chicken while it’s hot for the glaze to stick better.
Make Ahead Tips
You can marinate the chicken up to 24 hours in advance for maximum flavor. If you’re pressed for time, a quick 30-minute marinade works wonders too. Prepare the glaze ahead of time as well; it can be stored in an airtight container in the refrigerator for up to a week. The fried chicken can also be stored in the fridge for a couple of days before reheating.
Recipe Variations
- Spice Level: Adjust the heat in the glaze by adding more or less gochujang (Korean chili paste) or incorporating fresh chopped chili peppers.
- Flavor Profiles: Experiment with different sauces such as honey garlic, soy sauce, or Sriracha for unique flavors.
- Cooking Method: For a healthier version, try baking the chicken instead of frying—though it won’t have the same crunch.
How to Serve
Serve your Korean Fried Chicken hot, drizzled with the spicy-sweet glaze, and garnished with toasted sesame seeds and chopped green onions for a pop of color. Pair it with a side of pickled radishes, cucumber salad, or steamed rice for a complete meal.
Pairing Suggestions
When it comes to drinks, consider pairing this dish with a cold lager or a sweet, fruity soju cocktail for an authentic Korean experience. For non-alcoholic options, Korean iced tea or a refreshing cucumber lemonade works beautifully. Complement your meal with some kimchi or a crisp green salad to balance out the richness of the chicken.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze the chicken, place it in a freezer-safe bag or container for up to 3 months. To reheat, bake it in the oven at 350°F for about 10-15 minutes until heated through for that crispy texture.
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Kitchen thermometer
- Mixing bowls
- Whisk
- Wire rack for draining
Dietary Adaptations
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. For a vegan version, use cauliflower or tofu instead of chicken, and ensure the glaze is made without any animal products.
Seasonal Adaptations
In the summer, consider adding fresh herbs like cilantro or basil to the glaze for a refreshing twist. In the fall, you might incorporate pumpkin spice into a sweet glaze for a seasonal flair.
Cost Breakdown
The estimated cost for this recipe is around $15-$20 total, yielding about 4 servings, which breaks down to approximately $3.75-$5 per serving. For a budget-friendly option, opt for chicken thighs instead of breasts, as they are often cheaper and juicier.
Kitchen Hacks
- To quickly peel garlic, smash the cloves with the flat side of a chef’s knife; the skins will come off easily.
- For simple cleanup, line your frying pot with aluminum foil before frying; just lift it out and dispose of it afterward.
Recipe FAQs
- Can I use chicken wings instead of breasts? Yes, chicken wings are a popular choice for Korean Fried Chicken.
- What can I substitute for gochujang? You can use Sriracha mixed with a bit of miso paste for a similar flavor.
- How long should I fry the chicken? Typically, it takes about 8-10 minutes for each batch, depending on the size of the pieces.
Korean Fried Chicken
Korean Fried Chicken has taken the culinary world by storm, and it’s no wonder why! This recipe showcases perfectly crispy, double-fried chicken coated in a sticky, spicy, and sweet glaze that tantalizes the taste buds.
Ingredients
- 1 pound chicken (drumsticks, thighs, or wings)
- 1 cup all-purpose flour
- ½ cup potato starch or cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Oil for frying
For the glaze:
- ½ cup gochujang (Korean chili paste)
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken with salt, pepper, garlic powder, and ginger powder. Let marinate for at least 30 minutes or up to 4 hours.
- Prepare the Coating: In a large bowl, mix together the flour and potato starch. Dredge each piece of marinated chicken in the flour mixture, shaking off excess.
- Heat the Oil: In a deep fryer or heavy pot, heat oil to 350°F. Carefully add chicken pieces in batches, ensuring not to overcrowd.
- Fry the Chicken: Fry for 8-10 minutes until golden brown and cooked through. Remove and let drain on a wire rack. Repeat with remaining chicken.
- Make the Glaze: In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Heat on medium until bubbling, then remove from heat.
- Glaze the Chicken: Toss the fried chicken in the glaze until evenly coated.
- Serve: Garnish with sesame seeds and chopped green onions. Serve hot!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 719Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 107mgSodium 2853mgCarbohydrates 93gFiber 3gSugar 38gProtein 35g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Korean Fried Chicken is not only a delightful culinary experience but also a fantastic recipe to share with family and friends. With its irresistible crunch and flavor-packed glaze, you’ll be excited to make this dish time and time again. Whether you enjoy it as a main course or as a snack during your next gathering, this recipe is sure to become a favorite in your home. Happy cooking!
