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A plate of crispy fried chicken pieces coated in a glossy, reddish-brown sauce, garnished with sesame seeds and chopped green onions.
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Korean Fried Chicken

Crispy Korean Fried Chicken is double fried and then tossed in a sticky, sweet-spicy glaze made with gochujang paste. Each bite is crunchy, juicy, and full of bold flavor.
Course Appetizer, Chicken Recipes, Main Course
Cuisine Asian, Korean
Keyword Gochujang chicken recipe, Korean chicken recipe, Korean spicy chicken, Korean style chicken recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 1367kcal
Author Robin Donovan

Ingredients

For the chicken:

  • 1 pound chicken thighs boneless, skinless, cut into bite-sized pieces
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • ½ cup potato starch or cornstarch
  • 2 cups oil neutral-flavored, high-smoke-point

For the sauce:

  • 2 tablespoons gochujang paste
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 clove garlic minced
  • 1 teaspoon sesame oil

For garnish:

  • 1 teaspoon sesame seeds
  • 1 green onion thinly sliced

Instructions

  • Season the chicken
    Place the chicken pieces in a bowl and sprinkle with salt and pepper. Stir until evenly seasoned.
  • Make the glaze
    Combine gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a small saucepan. Stir over low heat until the sauce becomes smooth and slightly thickened.
  • Coat the chicken
    Toss the chicken in cornstarch until coated.
  • Fry until crispy
    Heat oil in a high-sided saucepan or wok. Fry the chicken in batches until golden and crisp. Remove and drain on paper towels. If desired, return the chicken pieces to the oil to fry a second time for extra crispness.
  • Coat and serve
    Toss the fried chicken pieces in the warm sauce until fully coated. Garnish with sesame seeds and green onions. Serve right away.

Notes

  1. Use a high-sided saucepan or wok to fry the chicken to minimize stovetop splatter.
  2. Heat the oil to between 350°F and 375°F and maintain it at around 350°F during frying.
  3. If your sauce is too thick, stir in a little water to loosen it.

Nutrition

Calories: 1367kcal | Carbohydrates: 29g | Protein: 21g | Fat: 132g | Saturated Fat: 14g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 79g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 498mg | Potassium: 493mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg