Crispy Korean Fried Chicken

This crispy Korean fried chicken is famous for its ultra crunchy coating and sticky, glossy sauce with the perfect balance of sweet, spicy, and savoury flavour. The chicken stays juicy inside while the double-fried crust delivers that signature shatter when you bite in. It is a moderate recipe that rewards a little patience, and the total time is just under an hour from start to finish.

Ingredients

For the chicken

• 1 kg chicken wings or boneless chicken thighs, cut into large pieces
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 1 tsp grated fresh ginger

For the crispy coating

• 120 g cornflour
• 60 g plain flour
• 1 tsp baking powder
• 0.5 tsp salt
• Cold water, about 180 ml

For frying

• Vegetable oil or sunflower oil, enough for deep frying

For the Korean sauce

• 3 tbsp gochujang Korean chilli paste
• 2 tbsp soy sauce
• 3 tbsp honey or brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, finely minced
• 1 tsp sesame oil

For garnish

• Sesame seeds
• Spring onions, finely sliced

Method

Preparing the chicken

Pat the chicken dry with kitchen paper. Place it in a large bowl and season with salt, pepper, garlic powder, and grated ginger. Mix well so every piece is coated. Set aside while you prepare the batter.

Making the batter

In a mixing bowl, whisk together the cornflour, plain flour, baking powder, and salt. Gradually add cold water and whisk until you have a smooth, thick batter that lightly coats the back of a spoon.

First fry

Heat the oil in a deep pan to 170°C. Dip each piece of chicken into the batter, letting any excess drip off, then carefully lower into the hot oil. Fry in batches for 6 to 7 minutes until pale golden and just cooked through. Remove and drain on a wire rack.

Second fry

Increase the oil temperature to 190°C. Fry the chicken again in batches for 2 to 3 minutes until deeply golden and very crisp. Drain well on a rack.

Making the sauce

While the chicken rests, place all the sauce ingredients into a small saucepan. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes until glossy and slightly thickened.

Coating the chicken

Add the hot fried chicken to a large bowl. Pour over the warm sauce and toss quickly to coat. Transfer to a serving platter and finish with sesame seeds and spring onions.

Tips

How do I keep the chicken extra crispy?

Always rest the chicken on a wire rack, not paper towels, after frying. This stops steam from softening the coating.

Can I adjust the spice level?

Yes. Reduce the gochujang for a milder flavour or add a pinch of chilli flakes for extra heat.

Why double fry the chicken?

The first fry cooks the chicken through. The second fry creates that light, crackly crust Korean fried chicken is known for.

Serving Suggestions

• Serve with steamed rice and kimchi
• Pair with pickled radish or cucumber salad
• Enjoy as a party platter with cold drinks

Storage

Room temperature

Best eaten fresh. Do not leave out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in a hot oven to restore crispness.

Freezing

Freeze fried but uncoated chicken for up to 2 months. Reheat in the oven and toss with freshly made sauce before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 34 g
• Protein: 28 g
• Fat: 20 g
• Saturated fat: 4 g
• Sodium: 980 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

What oil is best for Korean fried chicken?

A neutral oil with a high smoke point, such as sunflower or vegetable oil, works best.

Can I make this in an air fryer?

You can, but the texture will be less traditional. Spray generously with oil and cook until deeply golden.

Is gochujang very spicy?

It is mildly spicy with a deep savoury sweetness. It is more flavourful than fiery.

Can I use boneless chicken?

Yes. Boneless thighs work especially well and stay juicy after frying.