Easy Korean Fried Chicken Recipe
Crispy and flavorful homemade Korean fried chicken with a double-fry technique and a sweet-spicy glaze. This easy method guarantees authentic taste and a golden crust perfect for gatherings or weeknight meals. Substitute pork-based ingredients to keep it halal.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4-6 servings 1x
- Category: Quick Dinner Recipes
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Ingredients
2 pounds boneless chicken breasts, cut into 1-inch pieces
1 large egg, beaten
½ cup cornstarch
Vegetable oil (for frying)
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup honey
¼ cup brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons gochujang
Green onions, sliced
Toasted sesame seeds
Red chilis, sliced (optional)
Instructions
Heat 1 inch of vegetable oil in a deep skillet to 350°F (177°C)
Whisk egg in a bowl; coat chicken in egg, then dredge in cornstarch until fully covered
Fry chicken until golden (about 4-5 minutes), transfer to paper towels to drain
Melt butter in a pan, add garlic and ginger; stir until fragrant
Combine honey, brown sugar, soy sauce, rice vinegar, sesame oil, and gochujang
Pour sauce into the pan and simmer for 5-7 minutes until thickened
Add fried chicken back to the pan and toss to coat
Fry again at 375°F (190°C) for 2-3 minutes until crisp
Sprinkle with green onions, sesame seeds, and optional red chilis
Notes
Avoid overcrowding the pan during frying for optimal crispiness
Adjust gochujang quantity for spiciness
Sauces can be made ahead and refrigerated for up to 3 days
Optional alternative cooking method: bake at 425°F (220°C) for 20-25 minutes instead of frying
Nutrition
- Serving Size: 4 chicken pieces
- Calories: 375
- Sugar: 12g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 0.2g
- Protein: 31g
- Cholesterol: 140mg
Find it online: https://www.makeourrecipes.com/easy-korean-fried-chicken-recipe/