Name: Best Korean Fried Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Chicken Breast (2 pounds): Boneless chicken breasts cut into 1-inch chunks for quick cooking and even coating.; Cornstarch (1 cup) and Flour (1/4 cup): These create a light, crispy coating that adheres well to the chicken.; Salt (1/2 teaspoon) and Black Pepper (1/4 teaspoon): Basic seasonings that enhance the overall flavor.; Eggs (2, beaten): Help the coating stick to the chicken pieces.; Canola Oil: Ideal for frying due to its neutral flavor and high smoke point.; Ketchup (1/4 cup) and Chili Sauce (3 tablespoons): Provide a sweet and tangy base with a bit of heat.; Honey (1/4 cup) and Brown Sugar (3 tablespoons): Add sweetness and help the sauce caramelize.; Soy Sauce (1/3 cup): Adds a salty, umami flavor to the sauce.; Garlic (3 cloves, minced): Delivers a robust, savory taste.; Red Pepper Flakes (1/4 teaspoon): For extra spice and depth.; Cornstarch (1 tablespoon) and Water (1/2 cup): Creates a slurry that thickens the sauce.; Sesame Oil (2 teaspoons): Adds a rich, nutty flavor that is characteristic of Korean cuisine.

Korean fried chicken has taken the world by storm with its ultra-crispy texture, juicy interior, and deliciously addictive sauce. This recipe is perfect for anyone who loves the combination of sweet, spicy, and savory flavors with that unmistakable crunch in every bite. Whether you’re a seasoned cook or a novice in the kitchen, this recipe for the best Korean fried chicken is simple to follow and guarantees amazing results.

Why This Korean Fried Chicken Recipe Stands Out

This recipe stands out because it captures the authentic taste of Korean fried chicken while being easy enough to make at home. It features a perfectly balanced sauce that’s both sweet and spicy, coating every crispy piece of chicken just right. The use of cornstarch in the batter creates an incredibly light and crunchy crust that holds up well to the sauce, while the garlic, honey, and soy sauce blend offers a rich, complex flavor profile.

Key Ingredients for the Best Korean Fried Chicken

To achieve the ultimate flavor and texture, each ingredient in this recipe plays an essential role:

Chicken Breast (2 pounds): Boneless chicken breasts cut into 1-inch chunks for quick cooking and even coating.
Cornstarch (1 cup) and Flour (1/4 cup): These create a light, crispy coating that adheres well to the chicken.
Salt (1/2 teaspoon) and Black Pepper (1/4 teaspoon): Basic seasonings that enhance the overall flavor.
Eggs (2, beaten): Help the coating stick to the chicken pieces.
Canola Oil: Ideal for frying due to its neutral flavor and high smoke point.

For the Sauce:

Ketchup (1/4 cup) and Chili Sauce (3 tablespoons): Provide a sweet and tangy base with a bit of heat.
Honey (1/4 cup) and Brown Sugar (3 tablespoons): Add sweetness and help the sauce caramelize.
Soy Sauce (1/3 cup): Adds a salty, umami flavor to the sauce.
Garlic (3 cloves, minced): Delivers a robust, savory taste.
Red Pepper Flakes (1/4 teaspoon): For extra spice and depth.
Cornstarch (1 tablespoon) and Water (1/2 cup): Creates a slurry that thickens the sauce.
Sesame Oil (2 teaspoons): Adds a rich, nutty flavor that is characteristic of Korean cuisine.

Step-by-Step Guide to Preparing Korean Fried Chicken

Prepare the Sauce: In a medium bowl, mix the ketchup, chili sauce, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil. Stir well to combine, and set the sauce aside.
Coat the Chicken: In a large, shallow bowl, whisk together the cornstarch, flour, salt, and black pepper. In a separate bowl, beat the eggs. Dip each chicken chunk into the beaten eggs, ensuring they are fully coated.
Dredge the Chicken: Transfer the egg-coated chicken pieces into the cornstarch mixture, tossing to ensure each piece is thoroughly coated. Work in batches to prevent overcrowding.
Heat the Oil: Pour about 2 inches of canola oil into a deep frying pan. Heat over medium-high until hot but not smoking (about 350°F or 175°C).
Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, frying until golden brown and crispy, approximately 4-5 minutes per batch. Use a slotted spoon to remove the chicken and set aside on a paper towel-lined plate to drain excess oil.
Toss with the Sauce: Once all the chicken is fried, discard most of the oil from the pan, leaving about a tablespoon. Add the chicken back to the pan, pour the prepared sauce over the top, and toss to coat evenly.
Serve: Serve the Korean fried chicken hot, garnished with chopped green onions and sesame seeds if desired. Pair with steamed rice, a side of kimchi, or a fresh salad.

Essential Kitchen Equipment

Deep Frying Pan or Wok: For frying the chicken to a perfect golden brown.
Mixing Bowls: For preparing the sauce and coating ingredients.
Whisk and Tongs: To mix the ingredients and handle the chicken.
Slotted Spoon: For removing the chicken from the hot oil safely.
Paper Towels: To drain excess oil from the fried chicken.

Tips for Perfectly Crispy Chicken

Maintain Oil Temperature: Keep the oil at a consistent temperature around 350°F (175°C) to ensure the chicken cooks evenly and crisps up nicely.
Don’t Overcrowd the Pan: Fry the chicken in small batches to prevent the temperature of the oil from dropping and ensure that every piece gets crispy.
Double-Fry for Extra Crunch: For an even crispier texture, fry the chicken pieces a second time for 1-2 minutes after they have cooled slightly.

Common Mistakes to Avoid

Skipping the Cornstarch: Cornstarch is key to a light and crispy coating. Do not substitute it entirely with flour.
Frying at Too Low a Temperature: This will result in greasy chicken. Make sure the oil is hot enough before adding the chicken.
Overcrowding the Pan: This can lead to uneven cooking and less crispy results.

Variations and Recipe Swaps

Spice Level Adjustments: If you prefer milder flavors, reduce or omit the red pepper flakes. For extra heat, add more chili sauce or a pinch of cayenne pepper.
Gluten-Free Option: Use gluten-free flour and tamari instead of soy sauce for a gluten-free version.
Different Proteins: Substitute chicken with tofu, cauliflower, or shrimp for a different twist.

Serving and Presentation Suggestions

Serve the Korean fried chicken on a large platter with a sprinkle of green onions and sesame seeds. Pair it with steamed white rice, pickled vegetables, or a side of fresh cucumber salad. For an added Korean touch, serve with kimchi or Korean pickled radishes.

How to Store and Reheat Leftovers

Storing: Place leftover chicken in an airtight container and refrigerate for up to 3 days.
Reheating: To maintain crispiness, reheat the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes or until warmed through. Avoid using a microwave, as it can make the coating soggy.

Frequently Asked Questions (FAQ)

Can I make the sauce in advance?
Yes, you can prepare the sauce up to 3 days in advance and store it in the refrigerator. Just reheat before tossing it with the chicken.
Is it possible to bake the chicken instead of frying?
Yes, you can bake the chicken pieces at 400°F (200°C) for about 20-25 minutes, turning halfway through, until golden and crispy.
What can I serve with Korean fried chicken?
Korean fried chicken pairs well with steamed rice, kimchi, Korean-style pickles, or a simple cucumber salad.

conclusion

This Best Korean Fried Chicken Recipe brings together the perfect balance of crispy texture, juicy meat, and a flavorful sauce that will have everyone asking for seconds. Whether you’re preparing it for a weeknight dinner or a weekend gathering, this recipe is sure to impress. Give it a try, and don’t forget to share your experience in the comments below! If you enjoyed this recipe, please subscribe to our blog for more delicious dishes.