Korean fried chicken is a mouthwatering combination of crispy, golden perfection and a bold flavour-packed sauce. This dish stands out with its addictive balance of sweet, tangy, and spicy notes that pair beautifully with the crunchy texture of the fried chicken.
Whether it’s a casual dinner, a party appetizer, or a game-day snack, Korean fried chicken never fails to impress. The luscious sauce, made with ingredients like gochujang (Korean chilli paste) and honey, adds a unique twist that delights your taste buds while the chicken stays juicy inside.
With a hint of heat, it’s a treat that suits adventurous eaters and those craving something out of the ordinary. In a large bowl, place the chicken wings or drumettes. Sprinkle with salt, black pepper, and garlic powder. Toss to coat evenly. Let the chicken marinate for 10–15 minutes while you prepare the batter.
This step ensures that the flavour penetrates the meat, giving it a delicious taste even beneath the sauce. In a separate bowl, combine the all-purpose flour and cornstarch. Slowly whisk in the beaten egg and cold water until you achieve a smooth batter. The batter should have the consistency of pancake batter—thick enough to cling to the chicken but not too heavy.
Fill a deep skillet or pot with vegetable oil to about 2 inches in depth. Heat the oil to 180°C (350°F). Use a kitchen thermometer to ensure precise frying temperatures; this helps achieve an even fry without burning. Dip each piece of chicken into the batter, ensuring it is fully coated. Let any excess batter drip off to avoid clumping during frying. Carefully lower the battered chicken pieces into the hot oil.
Fry in batches for 5–6 minutes, flipping occasionally, until the chicken is a pale golden colour. Avoid overcrowding the pan; this can lower the oil temperature and result in soggy chicken. Remove the chicken and drain on a wire rack or paper towel. Resting between fries allows the chicken to release excess steam, keeping it crispy.
Increase the oil temperature to 190°C (375°F). Fry the chicken again for 2–3 minutes until it turns a deep golden brown and becomes irresistibly crispy. This double-frying technique locks in the juiciness and creates the signature crunchy crust. In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar.
Cook over medium heat, stirring frequently, until the sauce begins to bubble and thicken slightly (about 3 minutes). If you prefer a thinner glaze, add a tablespoon of water and stir well. Adjust the sweetness or spiciness to taste. Place the fried chicken in a large bowl. Pour the warm sauce over the chicken and gently toss until each piece is thoroughly coated. Work quickly, as the hot sauce helps the coating stick evenly.
Expert Tips for Success;
Oil Temperature: Maintaining the correct frying temperature is key. Too low, and the chicken will absorb excess oil; too high, and it will burn before cooking through.
Double Fry for Maximum Crunch: The first fry cooks the chicken; the second fry crisps it up beautifully.
Thick vs. Thin Sauce: If your sauce thickens too much while cooking, add a splash of water to loosen it. Heat it briefly to incorporate.
Crispy Chicken: Toss the chicken in the sauce just before serving to preserve its crunch.
Customization Ideas and Variations;
Protein Alternatives: Replace chicken with tofu, shrimp, or cauliflower for a vegetarian or seafood twist.
Low-Sodium Option: Use low-sodium soy sauce to control the salt content.
Spice Control: Reduce or omit the red pepper flakes for a milder version or add extra for a fiery kick.
Flavour Additions: Include ingredients like grated orange zest, sesame seeds, or a dash of hoisin sauce to elevate the dish further.
Serving Suggestions;
Pair this sweet, sour, and spicy Korean fried chicken with complementary sides:
Steamed Rice: A neutral companion that lets the chicken shine.
Pickled Radish: The tart, crunchy texture contrasts beautifully with the fried chicken.
Kimchi: A traditional Korean side dish that adds spice and acidity.
Green Salad: A light, fresh option to balance the bold flavours.
Storage, Reheating, and Make-Ahead Tips;
Storage: Place leftover chicken in an airtight container and refrigerate for up to 2 days.
Reheating: Reheat in a preheated oven at 180°C (350°F) for 10–12 minutes to restore crispiness. Avoid microwaving, as it makes the batter soggy.
Make-Ahead: You can fry the chicken a day ahead and store it without the sauce. When ready to serve, reheat and toss in freshly prepared sauce.
This sweet, sour, and spicy Korean fried chicken is a masterpiece of flavours and textures. Its bold, vibrant sauce and golden crunch make it an irresistible treat for any occasion.
Whether you’re hosting a party or simply craving something extraordinary, this recipe is sure to impress. Go ahead, give it a try, and bring the taste of Korean street food to your table.
Ingredients;
For the Chicken:
- 1 kg (2.2 lbs) chicken wings or drumettes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup (125g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 large egg, lightly beaten
- 1 cup (240ml) cold water
- Vegetable oil – For deep frying, use a neutral oil like canola or sunflower.
For the Sauce:
- 3 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp brown sugar
- 1 tsp red pepper flakes (optional)
Garnish:
- Sesame seeds
- Thinly sliced green onions