Korean Chicken is a delicious and crispy fried chicken dish coated in a sweet, spicy, and savory sauce.
Korean Chicken
4
servings15
minutes30
minutesKnown for its signature crunch and flavorful glaze, this dish balances heat from gochujang (Korean chili paste) with the sweetness of honey and the umami of soy sauce. Perfect for gatherings or a comforting meal, this recipe will leave you craving more.
Ingredients
1.5 lbs (700g) chicken wings or drumettes
1 cup potato starch (or cornstarch)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon baking powder
Vegetable oil for frying
2 tablespoons gochujang (Korean chili paste)
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes (optional for extra heat)
Toasted sesame seeds
Chopped green onions
Directions
- Pat the chicken pieces dry with paper towels.
- In a large bowl, mix potato starch, salt, black pepper, garlic powder, and baking powder.
- Toss the chicken pieces in the mixture until well coated.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the chicken in batches for about 8–10 minutes until golden brown and crispy.
- Remove and let rest for 5 minutes.
- Fry the chicken a second time for 2–3 minutes until extra crispy.
- In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, brown sugar, and red pepper flakes.
- Simmer for 2–3 minutes until slightly thickened.
- In a large bowl, toss the fried chicken with the sauce until evenly coated.
- Sprinkle with toasted sesame seeds and chopped green onions.
- Serve hot with pickled radish or steamed rice.
