Korean Fried Chicken Recipe
Crispy Korean Fried Chicken made with tender boneless skinless chicken thighs, double-coated in flour and cornstarch, then deep-fried to golden perfection and tossed in a flavorful, spicy-sweet Gochujang sauce. Garnished with sesame seeds, this dish delivers a perfect balance of heat, sweetness, and crunch that’s perfect for an indulgent snack or meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Chicken
- 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
Sauce
- 1/3 cup Korean Gochujang red pepper paste
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
Instructions
- Prepare the chicken coating: Toss the chicken pieces in the flour until evenly coated. Next, dredge the floured chicken in beaten eggs, and finally coat thoroughly with cornstarch to ensure a crispy fried texture.
- Make the sauce: In a large glass bowl, combine Gochujang, rice vinegar, brown sugar, and soy sauce. Whisk everything together until the sauce is smooth and well blended.
- Heat the oil: Pour vegetable oil into a heavy-bottomed pan to a depth of about 3 inches. Heat the oil to 375°F (190°C), which is the ideal temperature for deep frying that produces a crispy crust without greasiness.
- Fry the chicken: Carefully add the coated chicken pieces to the hot oil and fry them in batches for 3-4 minutes, or until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and toss in sauce: Use a slotted spoon to remove the fried chicken and let it drain on paper towels. Immediately transfer the hot chicken into the bowl with the prepared sauce and toss well to coat each piece evenly.
- Garnish and serve: Sprinkle sesame seeds over the sauced chicken for a nutty aroma and a contrasting texture. Serve immediately to enjoy the crispy exterior and flavorful interior.
Notes
- For extra crispiness, you can double fry the chicken by frying twice, letting it rest between fryings.
- Adjust the Gochujang amount to control the spice level.
- Ensure oil temperature stays steady to prevent soggy chicken.
- Serve with pickled radish or steamed rice for a traditional Korean pairing.
Keywords: Korean fried chicken, Gochujang chicken, crispy chicken, Korean recipe, spicy chicken wings, fried chicken Korean style
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