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Korean Fried Chicken

Korean Fried Chicken
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This Korean Fried Chicken is everything you love about takeout—crispy, sticky, sweet, and spicy—but made easily at home in just 30 minutes. The chicken is double-coated for extra crunch, then tossed in a bold gochujang-based sauce that clings to every bite. It’s fast, foolproof, and perfect for weeknight dinners, game days, or whenever a crispy craving hits.

Ingredients

Scale

Chicken

  • 2 lb chicken breast, cut into 1-inch chunks

  • 1 cup cornstarch

  • 1/4 cup all-purpose flour (gluten-free works)

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 2 eggs, beaten

  • Canola oil, for frying

Sauce

  • 1/4 cup ketchup

  • 3 tbsp gochujang paste (adjust to taste)

  • 1/4 cup honey

  • 3 tbsp brown sugar

  • 1/3 cup soy sauce (low-sodium recommended)

  • 1/2 cup water

  • 3 cloves garlic, minced

  • 1/4 tsp red pepper flakes

  • 1 tbsp cornstarch

  • 2 tsp sesame oil

Instructions

  1. Make the Sauce
    In a medium bowl, whisk together all sauce ingredients until smooth. Set aside.

  2. Prepare the Coating
    In a large shallow bowl, mix cornstarch, flour, salt, and black pepper.
    Place beaten eggs in a second bowl.

  3. Heat the Oil
    Pour about 2 inches of canola oil into a deep pan. Heat to 350°F (175°C) over medium-high heat.

  4. Coat the Chicken
    Dip chicken pieces into eggs, then coat in the cornstarch mixture.
    Repeat once more (egg → cornstarch) for extra crispiness.
    Let coated chicken rest for 10 minutes if time allows.

  5. Fry
    Fry chicken in batches until golden and crispy. Do not overcrowd the pan.
    Remove and drain on a plate.

  6. Toss with Sauce
    Carefully discard excess oil. Return chicken to the pan, add sauce, and toss over low heat until evenly coated.

  7. Serve
    Garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Notes

  • Oil temperature matters: Keep oil between 340–370°F for the best crunch.

  • Double coating is key: The second dip creates that signature Korean crispiness.

  • Don’t overcrowd: Frying too much at once drops the oil temperature and causes soggy chicken.

  • Let it fry undisturbed: Avoid moving the chicken too early so the coating stays intact.

  • Use low-sodium soy sauce: This keeps the sauce flavorful without being overly salty.

  • Don’t overcook: Chicken breast cooks quickly—remove as soon as golden and crispy to keep it juicy.

Find it online: https://tastyquickly.com/korean-fried-chicken/