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Korean Fried Chicken - the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet Gochujang sauce. So crispy and delicious!
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.”
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.
Ingredients
- Chicken wings
- Potato starch
- Gochujang
- Apple cider vinegar
See the recipe card for full information on ingredients.
How To Make Korean Fried Chicken
Step 1: Season the chicken with some salt and black pepper, then coat well with the potato starch. Set aside.
Step 2: Combine all the ingredients for Dressing together, stir to mix well.
Step 3: Heat up a Dutch oven, deep skillet or pan with 3 inches (7cm) 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.
Step 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.
Frequently Asked Questions
This recipe is only 489 calories per serving.
What 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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Korean Fried Chicken
Ingredients
- 1 lb (500g) 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 gochujang, Korean red pepper paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot water
- 2 tablespoons honey
- 1 tablespoon soy sauce
Instructions
- Season the chicken with some salt and black pepper, then coat well with the potato starch. Set aside.
- Combine all the ingredients for Dressing together, stir to mix well.
- Heat up a Dutch oven, deep skillet or pan with 3 inches (7cm) 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.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is a substitute for potato starch?
You can try cornstarch.
Can I substitute either tapioca starch or corn starch for the potato starch?
Yes should be fine.
I’m really excited that your Korean fried chicken is basically wheat free. I can’t tell you how much I appreciate that! My allergies forbid me to have wheat in any form.
Let me know how it goes after you try!
LOVED these. Thank you for stretching our “hot” tastebuds beyond sriracha. It’s delicious for Thai dishes, but I love having other options for other Asian recipes, such as the Chinese chili paste with garlic I’ve been using since the 1970s. I really have, however, fallen in love with Korean tastes in the past several years.
Hi Janmaus, thanks for trying my recipe and the 5-star review! Please try more recipes on my site, they’re all good and easy to make! :)
Very good!
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!
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!!!
Thanks for trying my recipe!