Description
This Korean Fried Chicken recipe brings the ultimate crispy, spicy, and savory flavors right into your kitchen. Infused with gochujang, garlic, and ginger, and double-fried for maximum crunch, it’s an irresistible appetizer or main dish that captures the heart of Korean cuisine—no pro skills required!
Ingredients
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1 kg chicken drumsticks or wings
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50 ml soy sauce
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50 ml rice vinegar
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30 ml sesame oil
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2 tsp grated ginger
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4 cloves garlic, minced
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50 g brown sugar
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4 tbsp gochujang (Korean red pepper paste)
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50 g plain flour
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50 g cornflour
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1 tsp baking powder
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1/2 tsp salt
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Oil for deep frying
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Sesame seeds (optional, for garnish)
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Spring onions (optional, for garnish)
Instructions
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In a large bowl, mix soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, and gochujang until the sugar is dissolved.
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Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour.
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In another bowl, combine flour, cornflour, baking powder, and salt.
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Heat oil in a deep pan to 180°C (350°F).
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Remove chicken from marinade and let excess drip off. Dredge in flour mixture, shaking off the excess.
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Fry chicken in batches for 8–10 minutes or until golden brown and crispy. Drain on paper towels.
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Garnish with sesame seeds and chopped spring onions if desired.
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Serve hot as an appetizer or with steamed rice and pickled veggies for a full meal.
Notes
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Adjust gochujang for spiciness to suit your taste.
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For extra authenticity, pair with kimchi or pickled radish.
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Double frying makes it even crispier—refry briefly after the first round.
