The Best Korean Fried Chicken

Crispy fried chicken covered with a sweet and spicy Gochujang sauce! This Korean Fried Chicken is full of flavour and incredibly delicious.

KFC has a new meaning. Korean Fried Chicken has become so popular in recent years and there is definitely a reason why! This chicken is crunchy, crispy, sweet, slightly spicy and full of incredible flavour. I might go as far as saying this is one of my most favourite recipes ever!

It’s simple to make, delicious crunchy fried chicken coated in a simple Gochujang sauce which is made from Korean Gochujang paste. I found the paste at my local supermarket but you can easily find it online as well as at asian grocery stores.

I’ve served it with rice, a simple slaw and kewpie but it would also be great in Bao Buns or with some simple fried rice.

Why this is the BEST Korean Fried Chicken

• Full of incredible flavour
• Super crispy chicken
• The best Gochujang Sauce
• Simple step by step instructions that are easy to follow
• Easy substitutes if you don’t have all the ingredients on hand

What is Korean Fried Chicken?

Korean Fried Chicken is different in a few ways to American style fried chicken. It still uses the same idea but different flavours and techniques.

It’s marinated usually in asian style flavours and coated in potato flour to create a super light and airy batter that is super thin. American style fried chicken is usually brined and dredged a few times like this buttermilk fried chicken.

The chicken is also coated in a Korean Gochujang Sauce.

What is Gochujang?

Gochujang is a very common ingredient in Korean cooking. It’s a paste made from chilli flakes, rice, soybeans and salt. It has a very sweet deep spice flavour that isn’t too hot!

It’s used commonly in sauces and marinades and keeps getting more popular as time goes on! I’ve already used three tubs of it in the last few months and is now one of my favourite ingredients.

Tips and Tricks

Here are all the important tips and tricks to remember to get the most crispy fried chicken ever! These tips and tricks don’t just work with Korean Fried Chicken but with anything you are deep frying.

• Use potato starch – You should be able to find potato starch at your local asian grocery store or online. It’s going to give you the crunchiest and crispiest fried chicken ever so its a really important ingredient. If you can’t find it or don’t have it on hand when you want to make this recipe you can use corn flour instead which will give a similar result just not as crunchy.
• Keep your oil at the correct temperature – The oil should be around 180C / 350F. The easiest way to check this is to use a thermometer, I like this instant read one. Heavy cookware like a cast iron dutch oven will do the best job at regulating the temperate.
• Double Fry the Chicken – This is a really great trick to getting the best fried chicken, double fry it! Fry your chicken once and let it cool for about 5 minutes before placing it back into the oil for a minute or two. This will help to draw out any moisture in the coating around the chicken, keeping it super crispy!
• Let the chicken cool – Let your fried chicken cool for about 4-5 minute before coating it in the sauce. This will give the coating a chance to firm up so it wont absorb any moisture.

What to Serve with Korean Fried Chicken

This all depends whether you want fusion style to combine cuisines or keep it more traditional. Here are some ideas!

• As an appetizer or snack all on their own
• Rice and Asian Greens
• Spicy Cucumber Salad
• In Boa Buns with crispy slaw and kewpie
• Tacos with crunchy iceberg and avocado
• Make the chicken pieces a little larger and make a Korean style fried chicken sandwich

Substitute for Gochujang Paste

To make this recipe shine I really recommend trying to get Gochujang Paste. It will keep for a long time in your fridge opened or pantry unopened. If you can’t get your hands on it here are a few substitutions you can use but that flavour will be different.

• Thai Red Pepper Paste
• Sriracha Sauce
• Tomato Paste

Korean Fried Chicken Ingredients

Korean Fried Chicken

• 1lb / 500g Skinless Boneless Chicken Thigh – Chicken breast can be substituted here but thigh works best so it doesn’t dry out.
• 2 Garlic Cloves
• 1/2 Tbsp Minced Ginger
• 1 tsp White Pepper
• 1 Tbsp Soy Sauce
• 1 Cup Potato Starch – Corn starch / corn flour can be substituted here but try and find potato starch for the crunchiest fried chicken!
• Oil for Frying – Canola or vegetable.

Gochujang Sauce

• 1/4 Cup Gochujang Chilli Paste – This comes in a plastic tub, you should be able to find it in the supermarket or in your local asian grocery store.
• 1/4 Cup Tomato Ketchup
• 2 Tbsp Soy Sauce
• 2 Tbsp Honey
• 1 Tbsp Brown Sugar
• 2 Tbsp Mirin – This is a sweet rice wine, substitute with 1 Tbsp Sugar and 1 Tbsp Wine.
• 2 Garlic Cloves
• Sesame Seeds to serve

How to Make Korean Fried Chicken

Chicken

Cut the chicken thigh into 1″ or 3cm cubes. Place into a bowl with the garlic, ginger, white pepper and soy sauce.

Toss to coat, cover and leave to marinate for 30 minutes or overnight in the fridge.

Remove the chicken from the fridge and add the potato starch. Toss until all of the chicken is evenly coated and set to the side.

Gochujang Sauce

In a small saucepan add all of the ingredients for the Gochujang sauce, the gochujang paste, ketchup, soy sauce, honey, brown sugar, mirin and garlic.

Heat over low heat, stirring for 5-10 minutes until thickened.

Frying

Heat the oil in a large fry pan until registering 180C / 350F with a thermometer.

Add the chicken in 2-3 batches so the pan isn’t over crowded and fry for 4-6 minutes. Drain on a wire rack with paper towels underneath.

Optionally double the fry the chicken for the optimal crunch!

Place the fried chicken in a large bowl and pour over the Gochujang sauce. Toss the chicken until every piece is evenly coated.

Serve in a bowl sprinkled with sesame seeds and enjoy!

How to Reheat Korean Fried Chicken

This dish is best eaten fresh but if you have leftovers place them into an airtight container and into the fridge for up to 3 days.

To reheat place the chicken on a baking tray and into a 180C / 350F oven for about 10 minutes or until slightly crispy and hot. For best results keep the sauce seperate from the chicken until after it has been reheated. This will keep the chicken super crispy instead of soggy.

FAQ

Can the chicken be cooked in an air fryer instead of frying in oil?

Yes you can. Follow the recipe and coat the chicken in a little oil after it has been coated in the potato starch. This will help it crisp up in the air fryer as well as hydrate it. Air fry for about 10-15 mins at 180C / 350F or until crispy.

Can I use store bought sauce?

Yes definitely! If you don’t want to make the sauce yourself or you find it hard to get the ingredients you can of course make the chicken and use store bought sauce. There are so many delicious Korean style and Gochujang Sauces on the market today.

More Fried Chicken Recipes

• Fried Chicken Bao
• Buttermilk Fried Chicken Sandwiches