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 Korean fried chicken doused in the classic Korean red pepper paste “gochujang.” Korean fried chicken is heavenly!
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.
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Rate the Recipe:
Based on 236 Review(s)
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Michelle
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.
sang tran
I hate to deep fry. does this recipe work with a conventional oven?
Rasa Malaysia
Well, it’s not Korean fried chicken if you don’t fry them.
Amanda
Hi, I’m wondering if I can substitute apple cider vinegar with normal rice vinegar?
Rasa Malaysia
Yes you can.
Dilshad
Hi Rasa the recipe does not mention how much salt and how much pepper and oil to add?
Rasa Malaysia
Just some salt, like a punch and a few dashes of black pepper.
Rasa Malaysia
Oil is the same, about 2 – 3 inches of the skillet so the chicken submerge while frying.