Korean Fried Chicken

Experience the ultimate crispy, succulent delight of homemade Korean fried chicken, bursting with sweet, spicy flavours that will tantalize your taste buds and keep you coming back for more!

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

Chicken Ingredients:

1.5 kg chicken thighs boneless or wings
1 cup all-purpose flour
1 cup potato starch
1 tsp garlic powder optional
salt to taste
ground black pepper to taste
vegetable oil for frying

Sauce Ingredients:

1/4 cup gochujang Korean chili paste/sriracha
1/4 cup soy sauce
1/4 cup honey
3 cloves garlic minced
2 tbsp rice vinegar
50 g sesame seeds garnish
2 large scallions spring onions/garnish

Instructions

Prepare the chicken: Pat the chicken thighs or wings dry with paper towels. Cut the chicken into bite-sized pieces if desired.
1.5 kg chicken thighs
In a shallow bowl, combine the all-purpose flour, potato starch, salt, pepper, and garlic powder (if using). Mix well.
1 cup all-purpose flour, 1 cup potato starch, 1 tsp garlic powder, salt, ground black pepper
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F/175°C.
vegetable oil
Dredge the chicken pieces in the flour mixture, shaking off any excess. Ensure each piece is evenly coated.
Carefully add the chicken to the hot oil, frying in batches if necessary to avoid overcrowding the pan.
Fry for 10-12 minutes or until golden brown and cooked through. Turning occasionally to ensure even cooking.
While the chicken is frying it's time to prepare the sauce. In a small saucepan, combine the gochujang, soy sauce, honey, minced garlic, and rice vinegar.
1/4 cup gochujang, 1/4 cup soy sauce, 1/4 cup honey, 3 cloves garlic, 2 tbsp rice vinegar
Heat over medium heat, stirring occasionally, until the sauce is well combined and slightly thickened. This should take about 5 minutes. Adjust the sweetness or spiciness according to your taste preference.
Once the chicken is cooked, remove it from the oil using a slotted spoon and place it on a wire rack or paper towels to drain excess oil.
Transfer the fried chicken to a large bowl. Pour the prepared sauce over the hot chicken and toss until evenly coated.
Garnish the Korean fried chicken with sesame seeds and chopped green onions.
50 g sesame seeds, 2 large scallions
Serve immediately and enjoy your homemade Korean fried chicken!

Nutrition