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!
While I love American-style fried chicken, my true love is Asian fried chicken such as this spicy, savory, and absolutely finger-lickin’ good crispy Korean style fried chicken doused in the classic Korean red pepper paste “gochujang.”
Other Korean Recipes You Might Like:
Authentic Korean Fried Chicken Recipe
To make sure that my recipe is spot on, I researched and tried so many of them at Korean restaurants. I then developed the best recipe to share with you!
Trust me, they are exactly like the ones you would get at the restaurants.
Gochujang
Gochujang is Korean red pepper paste. It’s the most important ingredient in Korean recipes. It’s used as a sauce and marinade in many Korean food and lends the iconic red color to many dishes. You can’t make authentic Korean fried chicken without gochujang.
You can buy gochujang from Korean or Asian supermarkets. You can also find them at the international aisle of many supermarkets.
How to Make Korean Fried Chicken
The method is really easy. First, you coat the chicken with potato starch. Make the 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 crispy.
How Many Calories per Serving?
This recipe is only 335 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with main dishes. For a wholesome Korean meal and easy weeknight dinner, I recommend the following recipes.
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Korean Fried Chicken
Korean Fried Chicken – the best Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet sauce. Finger lickin’ good!
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
Directions
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1Season the chicken with some salt and black pepper, then coat well with the potato starch. Set aside.
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2Combine all the ingredients for Dressing together, stir to mix well.
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3
Heat up a Dutch oven, deep skillet or pan with 3 inches of oil. Heat the oil to 375°F (190°C). 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.
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4
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.
Recipe Video
Lany Susanto
Very good!
Castle
Hi,
I’m wondering if it’s only me, but does the coating (dressing) get dry after a while (like BonChon) dor does it stay kind of sticky?
Cheers!
Barney Dunn
These are fantastic! I’ve made them 4 or 5 times now. The last 2 times I finally used potato starch and made a big difference, though they were still excellent with corn starch. And I fry in peanut oil. I’ve also been using a thermometer, really helps, always a perfect fry. These are off the chain, as they say. Thank you!!!
Rasa Malaysia
Thanks for trying my recipe!