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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 335 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
- Spicy Korean Chicken Wings
- Spicy Korean Chicken Stew
- Spicy Korean Chicken
- Taiwanese Salt And Pepper Chicken
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 Korean gojuchang 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.
can i knw the soy sauce is sweet sauce or salty sauce？
Salty soy sauce.
Oh! Many thanks for this recipe!! first thing I do when in South Korea is having plenty of chimek.
Please keep posting your delicious recipes. Nice project too?
Thanks for your comment.
Is there a specific type of oil I should use? I typically have olive oil and canola oil at home. Just wondering if I should use something different?
Canoli or vegetable oil is fine. NO olive oil for frying.
Love this Korean fried chicken recipe. It’s exactly like the ones I get in K-Town in Los Angeles. Now I can make them at home!
Thanks for trying my Korean fried chicken recipe. Please try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
If I was to twice fry the chicken, would the first fry be at approx 140c (lower temp to ensure the chicken is cooked to the bone) and the final fry at 170c (for the final “crunch” element)? thanks.
Sure you can try! I have never tried though, they are crispy as is, but please share your results with me! :)
A bit hot for me, even though I only put half of the pepper paste in. I still couldn’t stop eating them. Yum, yum. Thanks Rasa for another great recipe
Hi Toni thanks for trying this Korean fried chicken.
This recipe was delicious. Used half the pepper paste as my kids don’t like anything too hot, but still too hot for them. More for me :-)
Hi Toni, lol, I love it, they will soon learn to eat spicy and can share with you! Thanks for trying this Korean Fried Chicken.
Hi, I’m wondering if I can substitute apple cider vinegar with normal rice vinegar?
Yes you can.
Hi Rasa the recipe does not mention how much salt and how much pepper and oil to add?
Just some salt, like a punch and a few dashes of black pepper.
Oil is the same, about 2 – 3 inches of the skillet so the chicken submerge while frying.
I hate to deep fry. does this recipe work with a conventional oven?
Well, it’s not Korean fried chicken if you don’t fry them.
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.