Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: ~45 minutes
Ingredients:
For the Chicken:
- 500g (1 lb) chicken wings or boneless thighs, cut into bite-sized pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup cornstarch (makes it extra crispy!)
- ½ cup flour
- 1 teaspoon baking powder (for a lighter, crunchier texture!)
- ½ cup cold water
- Oil for frying (vegetable or canola)
For the Korean Sweet & Spicy Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 3 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional, but adds depth!)
- 1 teaspoon red pepper flakes (for extra heat!)
For Garnish:
- Toasted sesame seeds
- Chopped green onions
Instructions:
1. Prepare the Chicken Batter
- Pat the chicken dry and season with salt, pepper, and garlic powder.
- In a bowl, mix flour, cornstarch, and baking powder.
- Gradually add cold water, stirring until you get a light batter.
2. Fry the Chicken (Double Fry for Extra Crispiness!)
🔥 First Fry:
- Heat oil in a deep pan or fryer to 170°C (340°F).
- Dip chicken pieces into the batter and coat evenly.
- Fry in batches for 5-6 minutes until lightly golden.
- Remove and drain on a wire rack.
🔥 Second Fry (For Ultimate Crunch!):
- Increase oil temperature to 190°C (375°F).
- Fry the chicken again for 2-3 minutes until deep golden brown and extra crispy.
- Remove and drain.
3. Make the Korean Sauce
- In a pan, heat sesame oil over medium heat.
- Add garlic and ginger and sauté for 30 seconds.
- Stir in gochujang, ketchup, soy sauce, honey, rice vinegar, and red pepper flakes.
- Simmer for 2 minutes until the sauce thickens slightly.
4. Toss & Serve
- Add the crispy fried chicken into the pan and toss until fully coated.
- Sprinkle with toasted sesame seeds and green onions.
- Serve immediately with steamed rice, pickled radish, or cold beer!
Tips for the Best Korean Fried Chicken:
✔ Use cornstarch & double fry – This creates the crispiest texture!
✔ Keep the batter light – A thin, cold batter makes a delicate crunch.
✔ Balance the heat – Adjust gochujang and red pepper flakes to your spice level.
✔ For a sticky glaze – Let the sauce cool slightly before tossing in the chicken.
✔ Want a non-spicy version? Replace gochujang with BBQ sauce!
