how to make Korean fried chicken recipe

how to make Korean fried chicken recipe?

Korean fried chicken is crispy, juicy, and flavorful, making it a favorite among foodies. This delicious dish is not difficult to make, and it can be enjoyed as a snack, an appetizer, or a main dish. In this article, we’ll show you how to make Korean fried chicken with a step-by-step guide.


For the Chicken:

1 pound boneless, skinless chicken thighs or breasts
1/2 cup cornstarch
1/2 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 egg
1/2 cup cold water
For the Sauce:

1/4 cup gochujang (Korean chili paste)
1/4 cup ketchup
1/4 cup honey
2 tbsp soy sauce
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp ginger, minced
1/4 cup water
1 tbsp cornstarch
For Frying:

Vegetable oil for frying

Step 1: Prepare the Chicken

First, prepare the chicken by cutting it into bite-sized pieces. You can use either chicken thighs or breasts, depending on your preference. Make sure to pat the chicken dry with a paper towel to remove any excess moisture.

Step 2: Make the Batter

In a large bowl, combine the cornstarch, flour, baking powder, salt, and black pepper. In a separate bowl, whisk together the egg and cold water until well combined. Pour the egg mixture into the flour mixture and stir until the batter is smooth.

Step 3: Coat the Chicken

Dip each piece of chicken into the batter, making sure it’s fully coated. Shake off any excess batter and place the chicken on a wire rack to rest for 10 minutes.

Step 4: Fry the Chicken

Fill a large pot or Dutch oven with about 2 inches of vegetable oil and heat it over medium-high heat until it reaches 350°F. Carefully lower the chicken into the hot oil using tongs, making sure not to overcrowd the pot. Fry the chicken for about 6-8 minutes, or until it’s golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a wire rack to drain any excess oil.

Step 5: Make the Sauce

In a small saucepan, combine the gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk together until well combined. In a separate bowl, whisk together the water and cornstarch until the cornstarch is dissolved. Pour the cornstarch mixture into the saucepan and stir until the sauce thickens.

Step 6: Coat the Chicken with Sauce

Pour the sauce over the fried chicken and toss until the chicken is fully coated.

Step 7: Serve and Enjoy!

Serve the Korean fried chicken immediately, garnished with chopped scallions or sesame seeds if desired. This dish is best enjoyed hot and crispy, so make sure to serve it right away.


Make sure the oil is at the right temperature before frying the chicken. If the oil is too hot, the chicken will burn on the outside and remain uncooked on the inside. If the oil is not hot enough, the chicken will absorb too much oil and become soggy.
Don’t overcrowd the pot when frying the chicken. This will cause the temperature of the oil to drop, which can result in unevenly cooked chicken.

Use a wire rack to let the chicken rest after coating it with the batter. This will help the batter to adhere better to the chicken and also prevent the chicken from becoming soggy.
If you want a spicier sauce, you can add more gochujang or a pinch of cayenne pepper.
Make sure to store any leftover fried chicken and sauce separately in the fridge. Reheat the chicken in the oven or air fryer to maintain its crispiness.

Korean fried chicken is a delicious dish that’s easy to make at home. With the right ingredients and a few simple steps, you can enjoy this crispy and flavorful dish anytime. The key to making great Korean fried chicken is in the batter and sauce, so make sure to follow the instructions carefully. Once you’ve mastered this recipe, you can experiment with different flavors and spices to create your own unique version of Korean fried chicken.

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