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Korean Fried Chicken Recipe - Crispy, Saucy, and Irresistible

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds chicken wings or boneless thighs, cut into bite-size pieces
  • Marinade: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon grated ginger, 1 teaspoon sugar
  • Coating: 1 cup potato starch or cornstarch, 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • Frying oil: Neutral oil like canola, peanut, or vegetable (enough for 2–3 inches in a pot)
  • Sauce: 3 tablespoons gochujang (Korean chili paste), 2 tablespoons ketchup, 3 tablespoons honey or brown sugar, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon grated ginger, 1 tablespoon sesame oil, 1–2 tablespoons water to thin if needed
  • Garnish (optional): Toasted sesame seeds, thinly sliced green onions, pickled radish on the side

Method
 

  1. Prep the chicken: Pat the chicken very dry with paper towels. Removing surface moisture is key to a crisp crust.
  2. Marinate briefly: In a bowl, mix soy sauce, rice vinegar, garlic, ginger, and sugar. Toss the chicken to coat and let sit for 15–20 minutes. Don’t over-marinate.
  3. Heat the oil: Pour oil into a heavy pot to a depth of 2–3 inches. Heat to 330–340°F (165–170°C) for the first fry. Keep a thermometer handy.
  4. Prepare the coating: In a large bowl, whisk starch, salt, and pepper. Dredge the chicken pieces, pressing lightly so the starch adheres. Shake off excess.
  5. First fry (par-fry): Fry in batches without crowding, 4–6 minutes for wings or small thigh pieces, until pale golden and set. The goal is to cook through without deep color. Drain on a rack.
  6. Make the sauce: In a small saucepan over low heat, combine gochujang, ketchup, honey (or brown sugar), soy sauce, rice vinegar, garlic, ginger, and sesame oil. Warm gently, stirring, until glossy. If it’s too thick, add 1–2 tablespoons water. Turn off heat.
  7. Second fry (crisping): Increase oil to 360–375°F (182–190°C). Fry the par-cooked chicken again, 2–3 minutes, until deep golden and very crisp. Drain on a rack for 2 minutes.
  8. Sauce and toss: Transfer chicken to a large bowl. Drizzle the warm sauce over and toss quickly to coat. You want a thin, even glaze, not a heavy blanket.
  9. Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately with pickled radish and cold beer or sparkling water.