Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you’ll coat everything in this sauce from wings to baked chicken breasts and more!
Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you’ll love. Plus it takes just 20 minutes to make it!
Korean Fried Chicken is a dish I first tried in New York about ten years ago. The spicy gojuchang red pepper paste immediately adds a ton of flavor that is balanced by the sweet and acidic notes of the brown sugar and rice wine vinegar.
It may sound like a lot of flavors going on, but honestly it is just a few ingredients and once you try this blend of flavors I guarantee you’ll be topping it on all the different cuts of chicken you can find!
The version I tried in New York was at Momofuku and it was based on a bibim sauce which is much more heavy on the soy garlic sauce than this recipe which is based on gojuchang.
You can also try a few different breading options. Serious eats uses baking powder to create a super crispy exterior (but requires a bit of drying time), I have a tempura batter I love (look to my Crispy Sesame Chicken for that breading) and there is of course the rice batter used in the Spicy Cashew Chicken.
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Tools used in the making of this Korean Fried Chicken:
Korean Gochujang: This is the primary flavor in Korean Fried Chicken, I wouldn’t swap it for any other ingredient. You can also find it in your local Asian grocery stores. There is a more Americanized brand as well from Annie Chun’s too if you can’t find the more authentic version.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.
Korean Fried Chicken
- Yield: 6 Servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Main Course
- Cuisine: Korean
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
Fry the chicken for 3-4 minutes or until browned and crispy.
Drain the fried chicken and add to the bowl with the sauce.
Toss to combine, garnish with sesame seeds and serve immediately.
Yield: 6 Servings, Amount per serving: 321 calories, Calories: 321g, Carbohydrates: 23g, Protein: 36g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 149mg, Sodium: 433mg, Potassium: 610mg, Sugar: 9g, Vitamin A: 1.6g, Calcium: 2.7g, Iron: 9g
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