Crispy Deep Fried Korean Chicken
A deliciously crispy and flavorful Korean fried chicken recipe that you can easily make at home.
Equipment
- 1 deep fryer
- 1 Mixing bowl large
- 1 wire rack
Ingredients
Chicken and Batter
- 2 lbs chicken wings or drumettes
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1 cup cold water
Glaze
- 1/4 cup gochujang
- 3 tbsp soy sauce
- 3 tbsp honey
- 2 cloves garlic minced
- 1 tsp ginger grated
Instructions
Preparation
- Clean and pat dry the chicken wings or drumettes. Set aside.
- In a large bowl, mix flour, cornstarch, baking powder, salt, and black pepper. In another bowl, combine cold water and egg. Dip chicken in dry mix, then wet mix, then dry again.
Frying
- Heat oil to 350°F in a deep fryer. Fry chicken in batches for 10 minutes until golden. Remove and drain on a wire rack.
- Increase oil temperature to 375°F. Fry chicken again for 3-5 minutes until extra crispy. Rest for a few minutes.
Glazing
- In a saucepan, combine gochujang, soy sauce, honey, garlic, and ginger. Simmer until thickened. Toss chicken in glaze.
Serving
- Arrange glazed chicken on a platter. Serve hot with your choice of sides.
Storage
- Place any leftovers in an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Double fry the chicken to achieve the crispy texture. Use cold water in the batter to prevent gluten formation.
Ingredient Substitutions: Replace gochujang with sriracha mixed with soy sauce. Use potato starch instead of cornstarch for similar results.
How to Serve: Pair with steamed rice, kimchi, or a fresh green salad. Ideal for parties or casual dinners.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Make-Ahead Tips: Prepare the batter and glaze in advance. Coat and fry the chicken just before serving.
Ingredient Substitutions: Replace gochujang with sriracha mixed with soy sauce. Use potato starch instead of cornstarch for similar results.
How to Serve: Pair with steamed rice, kimchi, or a fresh green salad. Ideal for parties or casual dinners.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Make-Ahead Tips: Prepare the batter and glaze in advance. Coat and fry the chicken just before serving.