Crispy Korean Fried Chicken That Will Wow Your Taste Buds

This Korean Fried Chicken features a spicy-sweet Gochujang sauce with unmatched crunch, making it an irresistible appetizer.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Resting Time 5

Total Time 45

Servings: 4 servings

Course: APPETIZERS

Cuisine: Korean

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound boneless skinless chicken thighs cut into 1-inch pieces
1 cup flour for coating
2 large eggs beaten
1/2 cup cornstarch for extra crunch

For the Cooking

2 cups vegetable oil for frying

For the Sauce

1/4 cup Korean Gochujang red pepper paste for sauce
2 tablespoons rice vinegar for tanginess
2 tablespoons brown sugar for sweetness
2 tablespoons soy sauce for umami

For Garnish

1 tablespoon sesame seeds for topping

Equipment

frying pan
mixing bowl
Measuring cups
measuring spoons

Method

How to Make Korean Fried Chicken

Prepare: Cut the boneless skinless chicken thighs into 1-inch pieces.
Coat: In a mixing bowl, coat the chicken pieces evenly with flour.
Dip: Dip each floured chicken piece into the beaten eggs.
Roll: Roll the egg-dipped chicken pieces in cornstarch.
Fry: Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken until golden brown, about 6-8 minutes.
Mix: In a bowl, combine Gochujang, rice vinegar, brown sugar, and soy sauce. Whisk until smooth.
Toss: Toss the fried chicken in the sauce until well coated.
Garnish: Sprinkle sesame seeds on top before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 3mgCalcium: 4mgIron: 10mg

Notes

Serve with a side of pickled vegetables for extra zest. For best results, let the fried chicken rest before tossing in the sauce.

Tried this recipe?

Let us know how it was!