Growing up, I never thought fried chicken could taste better than the kind I made with my mom. We’d spend weekends in the kitchen, frying up batches for the family, and it became one of those comfort foods that always felt like home. But a few years ago, I stumbled upon Korean fried chicken, and let me tell you, it changed my whole perspective.
It all started when a friend introduced me to a small Korean restaurant in town. She raved about their fried chicken, insisting it was different from anything I’d ever had. Skeptical but curious, I gave it a try. The crispy coating, the sticky-sweet and spicy sauce, and the juicy chicken—it was love at first bite. I remember thinking, “How have I not known about this before?” From that day on, I was determined to learn how to make it myself. After countless attempts, tweaks, and taste tests, I finally got it just right. And now, I’m so excited to share this recipe with you.
| Servings | Total |
| 4 | 50mins |
Where Did You Learn This Recipe?
I didn’t learn this recipe from a professional chef or a fancy cooking class. Like most things these days, it started with a deep dive into YouTube videos, food blogs, and Korean cooking shows. But what made it special was experimenting in my kitchen. I combined bits and pieces from various recipes, listened to tips from friends who had visited Korea, and finally landed on a version that tastes as close to the real thing as you can get without a plane ticket to Seoul.
Why Korean Fried Chicken?
Let’s be honest: fried chicken is delicious no matter how it’s made. But Korean fried chicken? It’s on another level. The crispiness of the coating is unreal, staying crunchy even after it’s slathered in sauce. And that sauce—oh, it’s a perfect balance of sweet, spicy, and tangy. Whether you’re having it as a snack, a meal, or paired with your favorite beer, it’s a crowd-pleaser every time.
What Is Korean Fried Chicken Made Of?
Korean fried chicken isn’t your regular fried chicken. Here’s what sets it apart:
- Chicken: Usually drumettes and wings, but you can use thighs or breasts if you prefer.
- Coating: A mix of cornstarch, flour, and sometimes potato starch for that signature crunch.
- Sauce: The magic happens here—a mix of gochujang (Korean red chili paste), honey, garlic, soy sauce, and sometimes a splash of vinegar.
- Double Frying: This step makes all the difference, giving the chicken its crispy texture.
What to Have with Korean Fried Chicken
Korean fried chicken isn’t just about the chicken—it’s about the experience. Here’s what pairs perfectly:
- Pickled Radish: The tanginess cuts through the richness of the chicken.
- Beer or Soju: A classic combo in Korea.
- Rice: For a filling meal.
- Kimchi: Adds a bit of heat and tang.
- Fries: If you want to keep it simple for picky eaters.
Is Korean Fried Chicken Healthy?
Let’s be real: it’s fried chicken, so it’s not exactly a healthy food. But it’s not as heavy as you might think. The double frying method helps reduce the greasiness, and the sauce, while indulgent, is packed with natural flavors from garlic and chili paste. You can enjoy it as an occasional treat without the guilt.
Kitchen Equipment
To make this recipe, you’ll need:
- A deep frying pan or Dutch oven
- A wire rack for draining the chicken
- Mixing bowls
- Tongs or chopsticks for handling the chicken
- A small saucepan for the sauce
Ingredients
For the Chicken:
- 2 lbs (900g) chicken wings or drumettes
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup cold water
- Oil for frying
For the Sauce:
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
Directions:
Step 1: Prepare the Chicken
- Rinse the chicken and pat it dry. Season with salt, pepper, and garlic powder.
- In a bowl, mix cornstarch, flour, and water to make a batter. It should be slightly thick but still pourable.
Step 2: Heat the Oil
- Heat oil in a deep frying pan to 350°F (175°C).
Step 3: Fry the Chicken
- Dip each chicken piece into the batter, letting the excess drip off.
- Fry the chicken in batches for 6-8 minutes until light golden.
- Remove and place on a wire rack.
- Let it rest for 5 minutes, then fry again for 4-5 minutes until crispy and golden brown.
Step 4: Make the Sauce
- In a small saucepan, combine gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, and sesame oil.
- Cook over medium heat, stirring, until the sauce thickens slightly.
Step 5: Toss and Serve
- Once the chicken is fried, toss it in the sauce until coated evenly.
- Serve immediately with your favorite sides.
Tips
- Double Frying: Don’t skip this—it’s the secret to that signature crunch.
- Temperature: Keep the oil at a steady temperature for even cooking.
- Sauce Consistency: If the sauce is too thick, add a splash of water.
FAQs
Can I make this recipe without gochujang?
Yes, but the flavor won’t be the same. You can substitute with sriracha or another chili paste, though it’ll lack the depth of gochujang.
How do I store leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness.
Can I bake instead of fry?
While baking won’t give you the same crunch, you can bake the chicken at 400°F (200°C) for 30-35 minutes, flipping halfway through.
Conclusion
There’s something so satisfying about making Korean fried chicken at home. It’s crispy, saucy, and packed with flavor—the perfect treat for a cozy night in or a small gathering. I hope this recipe brings as much joy to your table as it does to mine. Enjoy!
MORE RECIPES
Korean Fried Chicken (Yangnyeom) Recipe
Equipment
- A deep frying pan or Dutch oven
- A wire rack for draining the chicken
- Mixing bowls
- Tongs or chopsticks for handling the chicken
- A small saucepan for the sauce
Ingredients
- 2 lbs (900g) chicken wings or drumettes
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup cold water
- Oil for frying
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
Instructions
- Rinse the chicken and pat it dry. Season with salt, pepper, and garlic powder.
- In a bowl, mix cornstarch, flour, and water to make a batter. It should be slightly thick but still pourable.
- Heat oil in a deep frying pan to 350°F (175°C).
- Dip each chicken piece into the batter, letting the excess drip off.
- Fry the chicken in batches for 6-8 minutes until light golden.
- Remove and place on a wire rack.
- Let it rest for 5 minutes, then fry again for 4-5 minutes until crispy and golden brown.
- In a small saucepan, combine gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, and sesame oil.
- Cook over medium heat, stirring, until the sauce thickens slightly.
- Once the chicken is fried, toss it in the sauce until coated evenly.
- Serve immediately with your favorite sides.