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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 marinade the chicken in the dressing overnight before coating in potato starch? Then toss in more dressing after frying?
You can try.
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Can the potato starch be substituted for another type of coating such as rice flour or corn starch?
Can i air fry the wings instead of deep frying ?
Yes you can!
How long will it take to air fry the wings
I am not sure I don’t use air fryer.
Do you dip the chicken in dry or wet potato starch
Dry.
Double fry the chicken so they stay crispy!
Looks delicious especially the photos, will have to try the recipe later!
Can I use chicken breast ?
Yes you can but cut into smaller pieces.
Can I use chicken tenders instead? If so, do I still make the recipe with 1 lb of chicken tenders?
Also, can I substitute corn starch for potato starch?
Thanks.
Yes you can!
Hi Bee, can I deep fry the chicken in frying pan / wok instead of a dutch oven? If so, how can I ensure the temperature is consistent?