Korean fried chicken has gained popularity all over the globe and you probably won’t be surprised if I tell you that it is one of my favorite dishes. My favorite Korean fried chicken is from BBQ Chicken (If you’re a K-drama fan, you’ve most likely seen the product placement for this).
Our sweet spicy Korean fried chicken sauce pairs perfectly with any kind of chicken parts you choose to cook with.
We use chicken wings because we like them for their skin and bones, but you can also use other parts of the chicken: tenders, drumsticks or chicken thigh. As long as you double fry it like we did, you’ll get your classic crispy Korean fried chicken.
You’ll notice that in the recipe, we use potato starch as the frying batter in addition to cornstarch.
When deep frying or double frying, potato starch is ideal because it can withstand high temperatures and won’t burn – leaving you with a nice golden color and crispy batter without any burnt taste. While frying it, make sure you have enough oil for the whole chicken meat to be submerged in.
There are a lot of sauce choices to coat your Korean fried chicken, but you’ll mostly find them coated with this spicy sweet sauce (Yangnyeom) or soy garlic sauce (Dakgangjeong).
We love a little heat, so we opted for the Yangnyeom sauce this Korean fried chicken recipe – but because we are also a huge garlic fan, we added enough garlic in the sauce for you to enjoy it!
ingredients:
CHICKEN MARINADE:
- 1.5lbs chicken wings
- 1 tbsp mirin
- ½ tsp black pepper
- ½ tsp salt
FRYING INGREDIENTS:
- ¼ cup cornstarch
- 1/3 cup potato starch
- ½ tsp salt
- 4-5 cups cooking oil
SAUCE:
- 1.5 tbsp gochujang paste
- 3 cloves of garlic
- 1.5 tbsp honey
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
steps:
- First, marinade the chicken wings. In a bowl or container, add mirin, black pepper and salt to chicken wings. Then, refrigerate it for at least 30 minutes.
- Next, make the frying batter by mixing the corn starch, potato starch and salt.
- After the chicken has finished marinating, heat up the cooking oil at medium heat. While the oil is warming up, coat the chicken wings in the batter mix.
- Once the oil is at medium heat, deep fry the coated chicken wings for 6-8 minute and then take them off the heat.
- Turn the heat up to high and wait a couple of minutes for the oil to increase in temperature to double fry. Add the fried chicken wings again into high heat and fry for 2-3 minutes. Be careful not to burn the chicken.
- Take the chicken off the heat and let it cool.
- Next, make the fried chicken sauce by mixing gochujang paste, garlic, honey, soy sauce, sesame oil and sugar.
- Lastly, stir the sauce over low-medium heat in a pan and add the fried chicken. Mix together so the chicken is coated with the sauce.
- Pour the chicken and sauce on a plate and serve. Enjoy your Korean fried chicken!
Love our Korean fried chicken recipe? You’ll also like:
Korean fried chicken - Spicy sweet (Yangnyeom)
Ingredients
Chicken Marinade
- 1.5 lbs chicken wings
- 1 tbsp Mirin
- 1/2 tsp black pepper
- 1/2 tsp salt
Frying ingredients
- 1/4 cup corn starch
- 1/3 cup potato starch
- 1/2 tsp salt
- 4-5 cups cooking oil
Yangnyeom Sauce
- 1.5 tbsp gochujang paste
- 3 cloves garlic
- 1.5 tbsp Honey
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
Instructions
- First, marinade the chicken wings. In a bowl or container, add mirin, black pepper and salt to chicken wings. Then, refrigerate it for at least 30 minutes.
- Next, make the frying batter by mixing the corn starch, potato starch and salt.
- After the chicken has finished marinating, heat up the cooking oil at medium heat. While the oil is warming up, coat the chicken wings in the batter mix.
- Once the oil is at medium heat, deep fry the coated chicken wings for 6-8 minute and then take them off the heat.
- Turn the heat up to high and wait a couple of minutes for the oil to increase in temperature to double fry. Add the fried chicken wings again into high heat and fry for 2-3 minutes. Be careful not to burn the chicken.
- Take the chicken off the heat and let it cool.
- Next, make the fried chicken sauce by mixing gochujang paste, garlic, honey, soy sauce, sesame oil and sugar.
- Lastly, stir the sauce over low-medium heat in a pan and add the fried chicken. Mix together so the chicken is coated with the sauce.
- Pour the chicken and sauce on a plate and serve. Enjoy your Korean fried chicken!
