Name: Korean Fried Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces; 1/4 cup all-purpose flour; 2 large eggs; 1/2 cup cornstarch; Vegetable oil, for frying; 1 teaspoon sesame seeds, for garnish; 1/3 cup Korean Gochujang red pepper paste; 3 tablespoons rice vinegar; 1/4 cup brown sugar; 2 tablespoons soy sauce

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Introduction

Korean Fried Chicken is a crispy, flavorful dish that’s perfect for a satisfying meal or snack. Coated in a spicy, tangy sauce, it delivers a delightful crunch and rich taste that’s beloved worldwide.

A white bowl filled with many pieces of crispy fried chicken coated in a shiny reddish-brown sauce, each piece topped with small white sesame seeds. The chicken pieces have a rough, crunchy texture and are layered closely together, filling the bowl almost to the top. The bowl sits on a white marbled surface, giving a clean and bright background effect. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
1/4 cup flour
2 large eggs
1/2 cup cornstarch
Vegetable oil, for frying
1 teaspoon sesame seeds, for garnish
Sauce:
1/3 cup Korean Gochujang red pepper paste
3 tablespoons rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce

Instructions

Step 1: Toss the chicken pieces in the flour until evenly coated. Then dredge them into the beaten eggs.
Step 2: After the egg coating, coat the chicken thoroughly in cornstarch for a crispy texture.
Step 3: In a large glass bowl, whisk together the Gochujang, rice vinegar, brown sugar, and soy sauce until well combined to make the sauce.
Step 4: Heat vegetable oil in a heavy-bottomed pan to 375°F (190°C), filling about 3 inches deep for frying.
Step 5: Fry the chicken pieces in batches for 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan.
Step 6: Drain the fried chicken on paper towels briefly, then transfer to the bowl with the prepared sauce.
Step 7: Toss the chicken so each piece is fully coated with the sauce. Garnish with sesame seeds and serve immediately for best taste and texture.

Tips & Variations

Use chicken wings instead of thighs for a traditional experience.
For extra crispiness, double fry the chicken by frying a second time for 1-2 minutes after the initial fry.
Adjust the amount of Gochujang for a milder or spicier sauce.
Add minced garlic or ginger to the sauce for more depth of flavor.

Storage

Store leftover Korean Fried Chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white bowl filled with many pieces of crispy, golden-brown fried chicken coated in a thick, shiny reddish-brown sauce, sprinkled with small white sesame seeds evenly on top. The chicken pieces look crunchy and are piled loosely in the bowl. The bowl sits on a bright yellow cloth with white stripes, which rests on a wooden surface now replaced by a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and more tender after frying compared to leaner breast meat, which can dry out.

How do I prevent the coating from falling off?

Make sure to coat the chicken thoroughly in flour, then egg, and finally cornstarch. Frying at the right temperature (375°F) also helps set the coating quickly.