Korean Fried Chicken Recipe
The Best Korean Fried Chicken - Made with crispy fried chicken pieces smothered in a Korean-inspired sweet and spicy gochujang chili sauce.
Servings: 4 servings
Ingredients
- 3 pounds boneless chicken thighs cut into 1-inch cubes
- 2 tablespoon minced garlic divided
- 2 teaspoon ground ginger divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups potato starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil for frying
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup
- ¼ cup light corn syrup or 2 tablespoons of honey
- ¼ cup brown sugar packed
- 3 tablespoon gochujang paste see notes
- 1 tablespoon rice wine vinegar
Instructions
- In a large bowl mix the chicken with one tablespoon of minced garlic, one teaspoon of ground ginger, one teaspoon of salt, and ½ a teaspoon of black pepper. Cover and marinate for 30 minutes at room temperature.
- Mix together 2 cups of potato starch with 1 teaspoon garlic powder and 1 teaspoon onion powder in a large mixing bowl.
- Coat each piece of chicken in the starch mixture and transfer the chicken to a wire cooling rack to rest.
- Preheat a large frying pan or Dutch oven with 3 inches of vegetable oil to 350℉. Use a digital oil thermometer for accurate temperature reading.
- Carefully place a few pieces of chicken into the hot oil - make sure not to overcrowd the pot. Fry for a few minutes or until each piece is crispy.
- Transfer to a cooling rack set on top of a large baking pan to drain any excess oil. Repeat this process, making sure to reheat the oil to 350 degrees for 2-3 minutes before continuing the cooking process with the remaining chicken. Note: The chicken will not be fully cooked or crispy at this point – that’s ok. We will be
- Once all of the chicken has been fried and transferred to the wire rack, increase the oil temperature to 375°F (190°C).
- Refry all of the chicken pieces in batches of 5-6 pieces for 2-3 more minutes or until fully crispy and golden brown. Repeat until all of the chicken has been fried for a second time.
- Let the chicken sit for a minute or two after the second fry. This ensures it stays extra crispy even after being tossed in sauce.
- In the meantime, mix the soy sauce, ketchup, corn syrup, brown sugar, gochujang paste, vinegar, and the remaining minced garlic and ground ginger together in a large skillet set over medium heat. Let it come to a simmer, stirring continuously for 5-6 minutes or until thickened and glossy.
- Carefully toss the chicken with the sauce until all of the chicken pieces are coated. Cook for an additional 3 minutes.
- Serve garnished with chopped green onions and sesame seeds, if desired.
Notes
Please note: The nutritional information does not include the oil used in frying the chicken.
- Gochujang paste can be very spicy - especially if you're sensitive to spicy foods - so add half a tablespoon at a time until it reaches your desired heat level.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Line the container with a paper towel to help absorb moisture and preserve crispness.
- Freezing: For longer storage, freeze the fried (unsauced) chicken pieces on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Do not freeze chicken that’s already sauced—it will turn soggy when reheated.
- Reheating (without sauce): Reheat in a 375°F air fryer for 3-5 minutes, or place the chicken on a wire rack set over a baking sheet and reheat in a 400°F oven for 10-12 minutes.
- Reheating (with sauce): Add the chicken to a nonstick skillet over low heat. Cover and warm slowly, stirring occasionally. Add a splash of water or extra sauce if needed to loosen the glaze.
Nutrition
Calories: 1185kcal | Carbohydrates: 106g | Protein: 63g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 333mg | Sodium: 1807mg | Potassium: 1680mg | Fiber: 5g | Sugar: 36g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 4mg
