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Korean Fried Chicken

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Korean Fried Chicken - the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet sauce. Finger lickin' good!

Korean Fried Chicken – the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet sauce. Finger lickin’ good! | rasamalaysia.com

Korean Fried Chicken in serving basket topped with sesame seeds

Korean Fried Chicken – My Favorite!

I am partial to fried chicken, all kinds of fried chicken. There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. Every bite is bursting with the natural and juicy flavor of chicken!

Crispy, spicy red Korean Fried Chicken ready to serve with sesame seed garnish

While I love American-style fried chicken, my true love is Asian fried chicken such as this spicy, savory, and absolutely finger-lickin’ good Korean fried chicken doused in the classic Korean red pepper paste “gochujang.” Korean fried chicken is heavenly!

Bonchon chicken recipe resulting in this perfect Korean Fried Chicken

Authentic Korean Fried Chicken Recipe


To make sure that my Korean fried chicken recipe is spot on, I researched and tried so many of them at Korean restaurants. I then developed this Korean Fried Chicken recipe to share with you! Trust me, they are exactly like the ones you would get at the restaurants. Enjoy!

How to Make Korean Fried Chicken

The method is really easy. First, you coat the chicken with potato starch. Make the Korean fried chicken sauce by mixing Gojuchang red pepper paste with honey and other ingredients. Deep fry the chicken in hot oil (375F) until crunchy and cripsy.

Red chopsticks picking up a piece of spicy-sweet Korean Fried Chicken

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Korean Fried Chicken Recipe

Korean Fried Chicken – the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet sauce. Finger lickin’ good!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 572 kcal

Ingredients

Ingredients:

  • 1 lb chicken wings drummettes and wingettes
  • Salt
  • Ground black pepper
  • 1/2 cup potato starch
  • Oil for deep-frying
  • White sesame for garnishing

Dressing:

  • 2-3 tablespoons Korean gojuchang red pepper paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon hot water
  • 2 tablespoons honey
  • 1 tablespoon soy sauce

Instructions

  1. Season the chicken with some salt and black pepper, then coat well with the potato starch. Set aside.
  2. Combine all the ingredients for Dressing together, stir to mix well.
  3. Heat up a Dutch oven, deep skillet or pan with 3 inches of oil. Heat the oil to 375F. Coat the wings again and shake off the excess potato starch. Drop the wings gently into the oil and deep-fry until light brown or when they are cooked and become crispy. Remove the wings from the oil and drained on paper towels. Combine the Dressing and the wings, toss to coat well. Garnish with the sesame and serve immediately.
Nutrition Facts
Korean Fried Chicken Recipe
Amount Per Serving (3 g)
Calories 572 Calories from Fat 317
% Daily Value*
Total Fat 35.2g 54%
Saturated Fat 9.8g 49%
Cholesterol 166mg 55%
Sodium 469mg 20%
Total Carbohydrates 20.8g 7%
Dietary Fiber 0.2g 1%
Sugars 11.6g
Protein 41.5g 83%
* Percent Daily Values are based on a 2000 calorie diet.

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26 COMMENTS... read them below or add one

    • Barbara, it is called “gochujang” and can often be purchased in Chinese grocery stores, and certainly in Korean grocery stores. I searched for it to get pictures of the different brands to help identify them in the store. It generally comes in an oval or rectangular tub, from small size (think like a tub of olive oil/butter spread) to very large. Quality varies greatly by brand, the Korean brands supposedly being the best. There is an island known for growing the peppers used. They dry them on rooftops and then grind them up. So says my Korean boss. LOL.

      Reply

  2. I’ve made the wings with a garlic teriyaki glaze. Ten pounds of wings gone before you know it!

    The recipe I used was a cornstarch batter and fried 2x to get the crispiness

    35.0

    Reply

  3. I consider myself a accomplished cook willing to tackle labor intense dishes like tamales and various Chinese dimsum. One area I continue to struggle is a crispy fried chicken. Love how you can eat a piece of refrigerated Popeye’s chicken the next day and still get crunch. I have tried J. Kenji Lopez’s korean fried chicken but was discouraged by having to dry out the chicken in the frig. Between the Korean and Thai recipes, which chicken is crispier and holds up better after being sauced?
    Since you’re on a chicken craze, do you have a recipe for Cantonese style fried chicken? Marinated with soy, rice wine, 5 spice and deep fried. Such a simple recipe, I have not been able to duplicate the flavors that I grew up with.

    55.0

    Reply

  7. These are the wings you’re looking for.
    I made these tonight using the twice deep frying technique. They were crisp with fantastic flavor. Years ago I had dinner at a Korean friend’s house and they served these wonderful wings I’ve always wanted to make. The wings in this recipe are equally good but in a different way. Give these a try, you won’t be disappointed.

    55.0

    Reply

  8. Hello Dee, I’ve been using your recipes for some time and I was ecstatic that you posted on this topic. I’ve tried to recreate Korean fried chicken for a while but it’s been challenging for me. There was a restaurant in Guam called Pochon Chicken that made the most amazing garlicy fried chicken. Never managed to reproduce it until now.

    So now I’ll toss in my suggestion for those of you looking for a little twist. Use Dee’s sauce but with brown sugar instead of honey (goes better with the marinade I’m proposing below than honey). But give your chicken a good solid 6 hours marinating in the following concoction (amounts are for ~12-15 wings):

    Use just enough liquid to immerse all the wings in a sealable bag then deposit in the fridge for 6 hours or so.
    – 2 parts rice vinegar (better for marinating than the apple vinegar, but use the apple vinegar for the glaze for sure, it’s great)
    – 1 part soy sauce
    – half a part fish sauce
    – 10 red ot hiem peppers, sliced thin (10 will result in medium heat by kr standards I believe if you have about 12 wings) – don’t go out of your way to discard seeds.
    – half to a full head of garlic depending on your personal taste, crushed
    – If you wish, a medium knob of ginger root finely diced, but this is optional

    Before frying, remove the wings from marinade and cover in a bowl, allow to sit at room temp for at least 45 minutes and bread them. Now, the marinade makes your chicken more prone to burning so you really don’t want the oil to exceed 375 (it’s actually fine if they cook down at about 340, so heat to 375 and drop all dozen wings in at once then make sure the range is set high). And they will brown more quickly, probably giving you a deeper reddish hue before you pull them out in 6-8 minutes.

    Glaze same as before! I toned down on the Gochujang a little bit because they are already quite spicy and I like the flavor better with less corn syrup.

    Biting into these wings is like an explosion of taste. It will be rather spicy by western standards if you follow my suggestions though.

    55.0

    Reply

  9. Hi Rasa Malaysia, thanks for sharing your recipe! I replicated every detail carefully and I’ve noticed that it’s very close to what the make in the restaurants however there is a certain sweetness and zing that is missing. I tried adding more honey and it helped, but I think Aaron is onto something. Longer marinating time and brown sugar might be the missing links!

    45.0

    Reply

  10. KOREAN FRIED CHICKEN, , WE CALLED IT IN THE PHILIPPINES AS CHICKEN WITH SESAME SEEDS…… I LOVE IT ESPECIALLY THE BUFFALO CHICKEN WINGS, THE SWEETNESS AND A LITTLE BIT SPICY……..

    Reply

  11. This was seriously some of the best fried chicken we have eaten. We took Aaron’s marinating tip (although for only a couple of hours) but it was so, so tasty. Stuck with the honey for the sauce. Couldn’t believe the way the chicken was so crunchy with potato starch. Will definitely be having these as a pretty regular thing when entertaining/watching the footy/any day ending in “Y”…. Thanks so much for the recipe.

    55.0

    Reply

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