Name: Korean fried chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 pounds chicken wings (or boneless chicken pieces); 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon ginger powder; Vegetable oil (for frying); 1/4 cup gochujang ((Korean red pepper paste)); 1/4 cup soy sauce; 2 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic (minced); 1 tablespoon toasted sesame seeds ((optional)); green onions (sliced for garnish (optional))

Korean fried chicken

Korean fried chicken typically consists of bite-sized chicken pieces that are double-fried to achieve an extra crispy and crunchy texture. It uses a delicious is sauce or seasoning that coats the chicken, like the popular options of spicy gochujang sauce or soy garlic. It’s often served with pickled radishes and enjoyed as a tasty snack or as a main course.

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Prep Time 30

Cook Time 15

Total Time 45

Course Dinner, Lunch

Cuisine Korean

Servings servings

Calories 554 kcal

Ingredients

2 pounds chicken wings or boneless chicken pieces
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
Vegetable oil for frying

For the Sauce:

1/4 cup gochujang (Korean red pepper paste)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic minced
1 tablespoon toasted sesame seeds (optional)
green onions sliced for garnish (optional)

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Instructions

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and ginger powder.
Coat the chicken pieces in the flour mixture, shaking off any excess.
Heat vegetable oil in a deep pot or fryer to about 350°F (175°C).
Fry the chicken in batches until golden brown and cooked through, which usually takes around 10-12 minutes for wings, or slightly longer for boneless chicken pieces.
Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
For the Sauce:
In a separate bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic until well combined.
In a large skillet or wok, heat the sauce over medium heat until it starts to bubble.
Add the fried chicken to the skillet and toss until all the pieces are evenly coated in the sauce.
Sprinkle with toasted sesame seeds and sliced green onions for extra flavor and garnish.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 554kcal (28%)Carbohydrates: 54g (18%)Protein: 28g (56%)Fat: 24g (37%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 94mg (31%)Sodium: 1488mg (65%)Potassium: 351mg (10%)Fiber: 2g (8%)Sugar: 11g (12%)Vitamin A: 216IU (4%)Vitamin C: 4mg (5%)Calcium: 51mg (5%)Iron: 4mg (22%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken

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Korean fried chicken