The Best Homemade Korean Fried Chicken Recipe
What You’ll Love About This Recipe
This Homemade Korean Fried Chicken recipe brings crispy, flavorful bites straight to your kitchen, making it perfect for any occasion. You’ll love how simple it is to create a dish that feels like it came from your favorite Korean restaurant. The double-frying technique guarantees extra crunch, while the spicy-sweet sauce adds a burst of bold flavor. Plus, it’s customizable—adjust the heat to suit your taste and enjoy it with family or friends.
Recipe
Korean Fried Chicken, known for its crispy exterior and flavorful glaze, is a beloved dish that can easily be made at home. This recipe delivers the perfect balance of crunch and taste, bringing the essence of Korean cuisine to your kitchen.
Ingredients:
- 1 kg chicken (wings or drumettes)
- 1 cup potato starch or cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- Oil for frying
For the sauce:
- 3 tbsp soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey or sugar
- 2 tbsp rice vinegar
- 2 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions:
- In a bowl, mix chicken with salt, black pepper, and water. Coat evenly with potato starch or cornstarch.
- Heat oil in a deep fryer or pan to 175°C (350°F). Fry chicken in batches until golden and crispy, about 10 minutes. Drain on paper towels.
- For the sauce, combine soy sauce, gochujang, honey, rice vinegar, garlic, and sesame oil in a saucepan. Cook over medium heat until slightly thickened, stirring constantly.
- Toss fried chicken in the sauce until fully coated. Sprinkle with sesame seeds before serving.
Notes:
- Double frying the chicken guarantees extra crispiness. Fry once, let it rest, then fry again for a few minutes.
- Adjust the gochujang quantity to control the spiciness.
Equipment:
Deep fryer or large frying pan, mixing bowls, saucepan.
Time:
Prep time: 15 minutes
Cooking time: 20 minutes
Cuisine:
Korean
Serving:
4-6 people
Nutrition
Nutritional values may vary based on specific ingredients and portion sizes. Below is an approximate breakdown for one serving.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 35 g |
| Sugar | 5 g |
| Sodium | 800 mg |
What To Serve With It
I love pairing my homemade Korean fried chicken with classic side dishes, like kimchi or pickled radishes, to balance out the flavors. An invigorating drink, such as iced barley tea or a fizzy soda, always hits the spot and cools down the heat. These combos make the meal feel complete and extra special.
Classic Korean Side Dishes
When you’re digging into crispy Korean fried chicken, you’ll want sides that balance the heat and crunch with something cool, tangy, or fresh. I love pairing it with kimchi, the fermented cabbage that’s spicy and tangy—it cuts through the richness perfectly. A simple cucumber salad with a vinegar dressing is another go-to, crisp and invigorating. Steamed rice or japchae, sweet potato noodles stir-fried with veggies, adds a comforting touch. Don’t forget pickled radishes; their sweet and sour flavor is a classic complement. These sides complete the meal, making every bite of your homemade chicken unforgettable.
Refreshing Beverage Pairings
Just as the right sides can elevate your Korean fried chicken, the perfect drink can make the meal even more enjoyable. I love pairing it with an ice-cold beer—the crisp bubbles cut through the richness, making each bite feel invigorating. If you’re not into beer, try a fizzy soda like cola or ginger ale, or go for a tangy iced tea with lemon. For something lighter, a sparkling water with lime does the trick. My personal favorite? A sweet-and-sour makgeolli (Korean rice wine) that balances the spice. Whatever you choose, a revitalizing drink turns this meal into a true feast.
