Korean Fried Chicken

Who knew it was so easy to make Korean fried chicken at home? After trying this recipe, you'll want to make it all the time!

Watch how to make this

Ingredients

• Chicken drumsticks: The star of the recipe, we're using dark meat to ensure that the chicken stays juicy and tender.
• Cornstarch: The fine powder contributes to a crispier texture while browning the exterior.
• Baking soda: The leavening agent helps achieve a crispy exterior while tenderizing the chicken.
• Korean rice syrup: A sweet, thick syrup made from rice, used for sweetness and glossiness. If you can't find Korean rice syrup, use honey instead.
• Ketchup: The condiment adds a sweet, tangy element to the sauce.
• Gochujang: A Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. You can find gochujang in most Asian markets.
• Rice vinegar: A type of vinegar made from fermented rice. It has a mild, slightly sweet flavor. If you can't find rice vinegar, use white wine vinegar instead.

Substitutions and variations

• Protein: Although this recipe uses drumsticks, you can also use chicken thighs, chicken wings, or other cuts of chicken.
• Spicy: Adjust the spice level by increasing or decreasing the amount of gochujang.

Step-by-step instructions

Step 1: Marinate chicken

This Korean fried chicken recipe can be used for wings or drumsticks. Either way, the method is the same. Start by making the dry flour mixture, combining cornstarch with all-purpose flour, salt, pepper, and baking soda. For a gluten-free version, you can use gluten-free all-purpose flour.

Let the chicken sit for 10 minutes, but no longer than 10 minutes.

Step 2: Fry the chicken

You may have noticed that we are frying the chicken twice. Yes, that's right, we're going to take the trouble to double-fry them for extra crispiness. If you're using chicken wings, they only need to be fried once. However, since we're using drumsticks which are much larger, they will need to be fried longer.

Alternatively, you can fry the chicken for 10 minutes and finish them in the oven. If you finish them in the oven, cook the chicken at 400 degrees F for 20-25 minutes or until browned and the chicken juices run clear.

You can also cook the chicken just in the oven if you want a healthier option. Place a wire rack on a baking sheet and spray it with cooking spray. Then, arrange the chicken on top of the wire rack, giving them plenty of space in between. Cook the chicken at 400 degrees F for about 30-35 minutes or until the juices run clear.

Step 3: Prepare the sauce

While the chicken is cooking, make the spicy Korean sauce. The sauce is very easy to put together and can be prepared ahead of time. If Korean rice syrup is too difficult to locate, you can use honey or corn syrup instead.

All you have to do is saute the garlic until aromatic. Then, add the remaining ingredients and bring it to a simmer, whisking until well combined. Remove the sauce from the heat and toss it with the chicken, making sure to thoroughly coat the chicken.

This chicken is exactly what I've been looking for. The drumsticks are incredibly juicy and tender while the sauce is a balance of sweet, sour, and salty. Not to mention, it was so easy to prepare!

Make-ahead and storage

• Make-ahead: Like all fried foods, this chicken is best served immediately. However, you can prepare the sauce ahead of time and reheat it just before adding it to the chicken.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

Korean Fried Chicken

Total Time30 minutes mins

Course: Main Course

Cuisine: Korean

Keyword: chicken

Servings: 4

Author: Christine Ma

Ingredients

Chicken

• 2 pounds chicken drumsticks
• ½ cup corn starch
• ¼ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon black pepper

Sauce

• 1 tablespoon sesame oil
• 2 teaspoons minced garlic
• ⅓ cup Korean rice syrup
• ⅓ cup ketchup
• 2 tablespoons gochujang
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• roasted sesame seeds

Instructions

• Preheat frying oil to 325 degrees F.
• Combine salt, pepper, cornstarch, flour and baking soda in a medium bowl. Season chicken with flour mixture, making sure to thoroughly coat all sides. Let sit for 10 minutes.
• Fry chicken drumsticks until light brown in color about 10 minutes. Remove from heat and drain on paper towels. Return chicken to the fryer and fry once more for another 10 minutes or until the internal temperature reaches 165 degrees F.
• Meanwhile, prepare the sauce. Heat the sesame oil in a medium sauce pan over medium-low heat. Add the garlic and saute until aromatic, about 30 seconds. Add the remaining ingredients including rice syrup, ketchup, gochujang, brown sugar, and rice vinegar, and bring to a simmer, stirring frequently. Remove from heat. Toss the chicken in the sauce and sprinkle sesame seeds on top. Serve immediately.

Notes

You can also bake the chicken if you prefer. Preheat the oven to 400 degrees F and line a baking sheet with a wire rack. Spray with cooking spray and arrange the chicken on top, giving plenty of room in between. Bake the chicken for 30-35 minutes or until golden brown and the juices run clear. Remove from the oven and toss the chicken in the sauce.