Pin it
Crispy juicy chunks of Korean Fried Chicken coated in a sweet and spicy gochujang glaze never last long around my kitchen These are fast enough to make on a busy weeknight but special enough to wow guests with big flavor and irresistible crunch Better than takeout and guaranteed to make your taste buds dance
The first time I served these at a family game night they disappeared in minutes Now my friends always ask if I am making these again when they come over
Ingredients
- Chicken breasts: boneless and skinless go for juicy organic or air chilled chicken and cut into bite size pieces for even cooking
- Large egg: makes the coating stick perfectly try to use free range eggs for richer flavor
- Cornstarch: this is the secret to the light crispy exterior check for a fine white powder no clumps
- Vegetable oil: choose a neutral high smoke point oil like canola or sunflower for best frying results
- Butter: unsalted adds richness and a silky gloss to the sauce I prefer European style butter
- Garlic and fresh ginger: these aromatics are best when fresh and finely minced
- Honey: balances the heat and makes that sticky signature glaze try local raw honey for more depth
- Brown sugar: deepens the sweet side and helps caramelize the sauce choose dark brown for even more flavor
- Soy sauce: low sodium so you can control the salt use a good quality naturally brewed brand
- Rice vinegar: provides tanginess and brightness standard unseasoned rice vinegar is best
- Sesame oil: brings nutty undertones always select toasted sesame oil for more aroma
- Gochujang: classic Korean red chili paste bold heat and umami shop for an authentic brand at an Asian market
- Green onions: for freshness slice thinly right before serving
- Toasted sesame seeds: bring a crunch and a hint of bitterness toast yourself for better flavor
- Red chilis: optional for more color and heat use fresh red chili or even a sprinkle of Korean chili flakes
Instructions
- Prep the Chicken:
- Cut chicken breasts into one inch pieces Make sure all pieces are similar size so they cook evenly
- Dredge the Chicken:
- Beat one large egg in a bowl Coat chicken pieces in egg making sure every piece is covered
- Coat in Cornstarch:
- Transfer the eggy chicken to a plate of cornstarch Toss thoroughly so every surface is coated This is the secret to super crispiness
- Heat the Oil:
- Fill a heavy cast iron skillet or deep pan with about three inches of vegetable oil Clip on a thermometer and heat to three hundred seventy five degrees Fahrenheit
- Fry the Chicken:
- Carefully add chicken pieces one at a time into hot oil Do not overcrowd Cook in batches for about three to four minutes each until deeply golden and cooked through Remove to a paper towel lined plate to drain
- Make the Sauce:
- In a separate skillet melt three tablespoons butter on medium heat Add minced garlic and ginger Stir for thirty seconds until fragrant
- Glaze the Sauce:
- Add brown sugar and honey Stir for one minute until everything melts Add soy sauce rice vinegar sesame oil and gochujang Whisk to blend Cook for another thirty seconds
- Coat the Chicken:
- Add the fried chicken pieces to the skillet Toss rapidly so every bit is covered in shiny glaze
- Garnish and Serve:
- Transfer to a platter Top with sliced green onions toasted sesame seeds and extra chili for more color and kick Serve hot while crispy
Pin it
The honey in the sauce has always been my favorite part It not only pairs with the heat but gives the chicken that glossy tempting look My son once asked for these as birthday dinner and his friends have talked about it for months
Storage Tips
Leftover fried chicken stays crisp if stored uncovered on a wire rack in the fridge Reheat in an air fryer or in a hot oven on a baking sheet Avoid covering right away or using a microwave to keep your chicken crunchy
Ingredient Substitutions
Chicken thighs work beautifully if you love extra juiciness For gochujang you can swap in chili garlic paste or sriracha if needed though the taste will change For a gluten free version check labels on gochujang and soy sauce
Serving Suggestions
Pile some crispy pieces over steamed short grain rice or wrap them in lettuce leaves with extra sauce and kimchi A side of pickled daikon makes a classic contrast to the rich sticky chicken
Cultural Context
Korean Fried Chicken goes far beyond typical fried chicken traditions Double frying and a sticky gochujang glaze set this apart Often enjoyed with beer and friends in Korea this dish is a favorite bar snack and home celebration comfort food
Pin it
With just a few pantry basics you really can master this iconic dish right at home I hope you find it as addictive and crowd pleasing as my family does The first crunch is always the best so be sure everyone is at the table before you pour on the sauce
Frequently Asked Questions
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs both yield succulent bites. Thighs often result in even juicier pieces.
- → How do you keep the chicken extra crispy?
Coating the chicken in cornstarch instead of flour and frying in batches at the right oil temperature ensures a crunchy crust.
- → Can the sauce be made ahead of time?
Yes, the sauce keeps well in the refrigerator for up to three days. Reheat gently before tossing with fried chicken.
- → How do you adjust the sauce flavor?
Add a touch more gochujang for heat, extra honey or brown sugar for sweetness, or increase rice vinegar for tang.
- → What’s the best reheating method for leftovers?
Reheat fried chicken in the air fryer or oven to maintain its crispy texture. Avoid microwaving, as it softens the coating.
- → Can the chicken be frozen?
Fried chicken can be frozen before saucing. Reheat from frozen, then toss freshly with warm sauce to serve.