Crispy Korean Fried Chicken Recipe

Make crispy Korean fried chicken at home with this easy recipe and expert tips. Discover the secrets of double frying and homemade gochujang sauce for a delightful Chimaek feast. Serve it up for game night or share with family and friends. Try this authentic recipe today!

“I have been using your recipe for KFC for ages now, and just wanted to say that it is the BEST! My partner even thinks it is better than any KFC he has had before (in restaurants)!”

bianca

Crispy, crunchy, juicy fried chicken is a beloved dish around the world. The world famous Korean fried chicken (yangnyeom chicken, 양념치킨) is trending and became a must-try dish in Korean cuisine.

Numerous Korean fried chicken restaurant chains have gained popularity worldwide, with Kyochon and Bonchon being among the most well-known. These chains offer a diverse menu of Korean flavors.

However, in my opinion, nothing beats homemade Korean fried chicken, and preparing it at home is not a challenging task. With a simple recipe and the expert tips, you can savor the exquisite taste of the finest fried chicken.

What is Korean Fried Chicken?

Korean fried chicken, also known as KFC, is a popular dish in Korean cuisine that consists of crispy, deep-fried chicken that is typically seasoned with spicy and sweet sauce made with gochujang (hot chili paste), and other ingredients.

Chicken party wings are often double-fried to achieve an extra crispy exterior, while the meat remains tender and juicy on the inside.

Many people often mistakenly identify this famous chicken dish as dakgangjeong (Korean chicken nuggets), which resemble popcorn chicken and consist of bite-sized pieces of boneless chicken thigh. However, the two dishes have different sauce recipes that set them apart.

What Makes Korean Fried Chicken Different?

1. Crispy Texture – Korean fried chicken is known for its incredibly crispy texture that is achieved through double frying technique. This results in a thin, crispy outer layer while keeping the inside of the chicken juicy and tender.
2. Sauce – The chicken is typically coated in a flavorful sauce that is sweet, spicy, or a combination of both. The sauce is usually made with gochujang, a fermented chili paste, and other seasonings, creating a bold and complex flavor that sets it apart from other fried chicken varieties.
3. Gluten-Free: Unlike other varieties, Korean fried chicken recipe can easily turn into gluten-free if using gluten-free gochujang. By using cornstarch instead of wheat flour to coat the chicken, it retains its signature crispy texture while being safe for those with gluten sensitivities.
4. Size – It is usually smaller in size than other types of fried chicken. This allows for a better ratio of crispy exterior to juicy interior.
5. Side dishes – It is often served with a variety of side dishes, such as pickled radish, coleslaw, or sweet potato fries, to balance out the richness of the chicken and add additional flavors and textures to the meal.

Authentic Korean Fried Chicken Sauce

The flavorful red spicy sauce that envelops the Korean chicken wings is known as yangnyeom sauce (양념소스). This homemade gochujang sauce combines Korean chili paste, gochujang, with a blend of ketchup, sugar, vinegar, and an unexpected ingredient – apricot preserve (or strawberry jam)!

The addition of fruit preserve (or jam) is a restaurant secret that adds a unique brightness to the sauce without being overpowering. The sauce is quick and easy to make – simply mix the ingredients in a pan and heat them up.

Once the sauce is ready, you can brush it onto the deep-fried chicken wings or coat them in it for a perfect balance of sweet, salty, tangy, and mildly spicy flavors. Even young children can enjoy the mild heat level of this flavorful sauce.

Recipe Tips and Advice for Crispy Chicken

These few recipe tips will help you make the best Korean chicken you’ve ever tasted.

1. Cornstarch: Using cornstarch in the coating creates a longer-lasting crunch. With these techniques, you’ll be able to make delicious fried chicken with the perfect texture at home.
2. Add baking powder to the coating: Adding baking powder to the cornstarch coating creates carbon dioxide gas when heated. This gas creates tiny air pockets in the batter, resulting in a puffier and crispier texture.
3. Double deep-frying: Achieve the perfect crispy texture by double deep-frying the chicken. The first fry at a lower temperature par-cooks the chicken for even cooking, and the second fry at a higher temperature removes excess moisture and crisps the coating.
4. Sweet and spicy gochujang sauce: Elevate the flavor of your chicken with a delicious sauce made with pureed onion and apricot preserve or strawberry jam for a unique twist on the classic recipe.
   • For Gluten-free recipe: Make your chicken wings crispy and gluten-free by using cornstarch instead of wheat flour, and gluten-free gochujang in the sauce.

Ingredients List

For Chicken

• Chicken party wings – fresh or frozen (thawed)
• Pureed ginger – reduce the gamy smell and adds a hint of aroma
• Rice wine
• Salt and pepper – to season
• Cornstarch – helps chicken to bind with the coating
• Baking powder – enhances the browning on the surface

For Korean Fried Chicken Sauce

• Onion, garlic, ginger – savory ingredients
• Korean chili paste (gochujang) – adds flavor, heat and thickness to the sauce
• Soy sauce – to season
• Ketchup – adds the tanginess and helps the bright red color in the sauce
• Rice wine – Korean sweet rice (mirim)
• Rice vinegar – adds the tanginess in the sauce
• Sugar – sweetener
• Apricot or strawberry jam – adds a fruity delicious taste in the sauce
• Corn syrup – brings a nice sheen to the sauce

How to make Korean Fried Chicken

Chicken seasoning

• Combine chicken wings, pureed ginger, rice wine, salt and pepper in a large mixing bowl; toss well together and set aside for 10 minutes.

Making Fried chicken sauce

• Put diced onion, garlic, and rice wine in a mini blender and process until smooth.

• In a small saucepan, combine all the sauce ingredients and pour in the onion garlic puree; mix well.

• Bring the sauce to boil over medium heat until it bubbles up and thickens slightly, about 2-3 minutes. Stir occasionally.
• Remove from heat and set aside to cool. The sauce will thicken as it cools.

Coating the chicken

• Mix cornstarch and baking powder in a large plastic bag.
• Add the chicken wings and shake them well to coat. Shake off extra coating from the chicken wings.

Deep-frying

• First fry: Heat oil in a wok or skillet over medium-low heat, to reach about 330˚F.
• Drop the chicken wings, shaking off the extra cornstarch coating, into the oil, and deep-fry for 3-4 minutes.
• The oil temperature shouldn’t be too hot and the chicken will fry slowly. If the oil bubbles vigorously, reduce the temperature.

Tips: Do the deep-frying in small batches so that you don’t crowd the pan. Too much meat in one batch can drop the temperature of the oil and won’t cook the meat evenly. After deep-frying each batch, skim off any floating debris with a mini fat strainer to keep the oil clean for the next batch.

• Second fry: After finishing all the batches of the first deep fry, raise the heat to medium, about 350˚F.
• Drop the chicken again into the hot oil and deep-fry until the coating turns a deep golden brown, about 1-2 minutes.
• Adjust the heat if it browns too quickly.
• Shake off the excess oil from the chicken and place them on a wire rack to allow the remaining oil to drip off the chicken.

Brushing with the gochujang sauce

• Using a pastry brush, apply sauce on the hot chicken wings.
• Alternately, you can pour the sauce over the chicken and toss them to coat. I prefer brushing so that I can control the amount of sauce per chicken.
• Garnish chicken wings with toasted sesame seeds or finely chopped nuts.

Serving Suggestions and Reheating Tips

To fully enjoy the crispy and crunchy texture of chicken, serve it hot with a cold beverage such as beer or soda. Many people also enjoy the dish with pickled white radish cubes, which provide a refreshing contrast to the rich flavors of the chicken.

If you plan to serve it as a main dish, it pairs well with white short grain rice and simple Korean side dishes. This combination makes for a complete and satisfying meal that will delight your taste buds.

Reheating in the oven is the best way to maintain taste and texture. Place the chicken in the preheated 400˚F oven, uncovered, for 10-15 minutes until piping hot throughout, flipping halfway through.

This recipe was originally posted in January, 2012. I’ve updated the recipe with a minor change, new photos, and more information.

Popular Korean Dishes You Need to Try

Korean foods are trending. Get to know some of the most popular Korean recipes. Here are a few you can start with:

• Authentic Bibimbap
• Beef Bulgogi
• Kimbap
• Tteokbokki
• Kimchi Jjigae