Korean Fried Chicken Perfection

Savor the explosive flavors of Korea right in your kitchen with this incredibly easy Korean Fried Chicken (Dakgangjeong) recipe. Featuring perfectly crispy fried chicken pieces generously coated in a homemade, tantalizingly spicy, sweet, and savory Gochujang sauce, this dish promises a restaurant-quality experience that is surprisingly simple to achieve. Get ready to impress your taste buds and loved ones with a meal that’s bound to become a new family favorite!

Korean Fried Chicken, often affectionately known as KFC (Korean Fried Chicken), has taken the culinary world by storm, celebrated for its unique double-frying technique resulting in an unparalleled crispy exterior and juicy interior. While many varieties exist, our recipe focuses on a delicious version coated in a vibrant Gochujang-based sauce that delivers an irresistible blend of heat, sweetness, and umami. It’s a versatile dish that pairs wonderfully with staple sides like fluffy Instant Pot rice or protein-rich quinoa. Elevate your meal further with a refreshing side of steamed broccoli or a crisp Asian Slaw.

Why This Korean Chicken Recipe is a Must-Try

Among the vast array of Asian cuisines, Korean dishes stand out for their bold and complex flavor profiles. This Korean Fried Chicken recipe is no exception, delivering an experience that rivals your favorite takeout. The secret lies predominantly in its sensational sauce – a masterful blend of everyday pantry staples and the star ingredient, Gochujang. With components like rich brown sugar, tangy ketchup, savory soy sauce, sweet honey, and aromatic garlic, combined with the distinctive depth of sesame oil and the fiery kick of Gochujang Korean chili paste, every bite is a symphony of flavors.

Gochujang, a fermented Korean chili paste, is typically found in the international or Asian section of most grocery stores. Its deep, spicy, and slightly sweet notes create a perfect harmony with the sweet and sour elements from the ketchup, honey, and brown sugar. If you, like me, enjoy the satisfaction of recreating restaurant-quality meals at home, then this recipe is an absolute must-try. It’s surprisingly simple to prepare, yet the results are incredibly impressive. This Gochujang-infused chicken is destined to be a smash hit at your dinner table!

Essential Ingredients for Authentic Korean Chicken

Crafting the perfect Korean Fried Chicken involves two main components: the crispy chicken and the vibrant Gochujang sauce. Each ingredient plays a vital role in building the layered flavors and textures that make this dish so special. Using fresh, high-quality ingredients will always yield the best results.

For the Irresistible Gochujang Sauce:

The heart of this Korean Chicken lies in its sweet, spicy, and savory sauce. Here’s what you’ll need to create this flavor masterpiece:

• Gochujang Korean Chili Sauce: The cornerstone ingredient, providing heat, complexity, and a unique fermented flavor. Don’t skip this for authentic taste!
• Low-Sodium Soy Sauce: Adds a savory, umami depth without making the dish overly salty.
• Sesame Oil: Contributes a nutty aroma and a distinct Asian flavor. A little goes a long way.
• Honey: Balances the spice of the Gochujang with its natural sweetness and helps create a beautiful glaze.
• Brown Sugar: Adds further sweetness and a hint of molasses, enhancing the caramelization of the sauce.
• Ketchup: Provides a tangy, slightly sweet, and vibrant base that’s surprisingly common in many Korean sauces.
• Garlic: Freshly minced garlic is essential for an aromatic and pungent kick that complements the other strong flavors.

For the Perfectly Crispy Chicken:

Achieving that signature Korean crispiness requires a specific coating and frying method. Here’s what you’ll need for the chicken:

• Boneless Skinless Chicken Thighs: Recommended for their superior flavor and ability to remain moist and tender during frying, preventing dryness.
• Eggs: Act as a binder for the flour and cornstarch coating, helping it adhere to the chicken.
• All-Purpose Flour: Forms the primary component of the crispy coating.
• Cornstarch: This is a secret weapon for extra crispiness. It helps create a lighter, crunchier crust compared to flour alone.
• Salt: Essential for seasoning the chicken from the inside out before coating and frying.
• Vegetable Oil: For deep frying. Choose a neutral-flavored oil with a high smoke point, such as canola, sunflower, or peanut oil.

Step-by-Step Guide to Making Korean Fried Chicken

Follow these detailed steps to create delicious, crispy Korean Fried Chicken that’s bursting with flavor. Preparation is key to ensuring a smooth cooking process and fantastic results.

Step 1: Preparing and Frying the Chicken

• Cut the Chicken: Begin by cutting the boneless, skinless chicken thighs into uniform bite-sized pieces, approximately 2 inches large. Consistent sizing ensures even cooking.
• Heat the Oil: Pour about 1.5 cups of a high smoke point vegetable oil (like canola or peanut oil) into a sturdy pot or Dutch oven. Heat the oil over medium-high heat until it reaches at least 340 degrees F (170 degrees C). A kitchen thermometer is highly recommended for accuracy.
• Prepare the Coating: In one shallow bowl, whisk together the all-purpose flour and cornstarch. In a separate shallow bowl, lightly beat the eggs.
• Season and Coat: Season the chicken pieces generously with salt. Then, dip each piece first into the beaten egg mixture, ensuring it’s fully coated. Let any excess egg drip off before transferring it to the flour and cornstarch mixture. Toss and press gently to ensure an even, thorough coating on all sides.
• Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil. Fry in batches of 6 to 8 pieces at a time to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Fry each batch for about 4 to 5 minutes, flipping them once or twice to ensure even golden-brown crispiness.
• Drain Excess Oil: Once golden and crispy, remove the fried chicken from the oil using a slotted spoon or spider and transfer it to a plate lined with paper towels. This will help absorb any excess oil, maintaining the chicken’s crispness.

Step 2: Crafting the Gochujang Sauce

While the chicken fries, prepare the flavorful Gochujang sauce that will coat every piece.

• Combine Sauce Ingredients: In a microwave-safe bowl (or a small saucepan for stovetop), whisk together all the ingredients for the sauce: Gochujang, low-sodium soy sauce, sesame oil, honey, brown sugar, ketchup, and minced garlic.
• Heat the Sauce: For microwave method: Microwave the mixture for 45 seconds, then whisk well. Microwave for an additional 25-30 seconds, then whisk again until the sauce is smooth and slightly thickened, and the brown sugar has fully dissolved. For stovetop method: Heat the sauce in a small saucepan over medium heat, whisking constantly until it begins to bubble gently and thickens slightly. This usually takes 3-5 minutes.

Assembly: Bringing It All Together

• Toss with Sauce: Once all the chicken pieces are fried and drained, transfer them to a large mixing bowl. Pour the warm Gochujang sauce over the chicken.
• Coat Evenly: Gently toss the chicken pieces until they are thoroughly and evenly coated in the delicious sauce.
• Serve Immediately: For the best texture and flavor, serve your Korean Fried Chicken right away while it’s still hot and crispy. Garnish with sesame seeds and chopped green onions for an authentic touch.

Tips for the Crispiest Korean Fried Chicken

• Don’t Overcrowd the Pan: Frying in small batches is crucial. Overcrowding drops the oil temperature, leading to greasy, less crispy chicken.
• Maintain Oil Temperature: Use a thermometer to keep the oil between 340-350°F (170-175°C). Too low, and the chicken gets oily; too high, and the outside burns before the inside cooks.
• Double Fry (Optional but Recommended): For even crispier chicken, consider a second fry. After the first fry and draining, let the chicken rest for 5-10 minutes. Then, increase the oil temperature slightly to 375°F (190°C) and fry the chicken again for 1-2 minutes until deeply golden and extra crispy. This creates an unbelievably crunchy crust.
• Even Coating: Ensure each chicken piece is thoroughly coated in the flour and cornstarch mixture. This forms the foundation for crispiness.
• Fresh Garlic: Always use freshly minced garlic for the sauce; it makes a significant difference in flavor compared to pre-minced or garlic powder.

Frequently Asked Questions About Korean Chicken

Can I make Korean Chicken ahead of time?

While this dish is best enjoyed fresh for maximum crispiness, it can certainly be prepared ahead of time and stored in an airtight container in the refrigerator for up to 4 days. However, please note that the crispy coating will inevitably soften as it absorbs moisture from the sauce over time. To minimize sogginess, you can prepare the chicken and sauce separately and combine just before serving.

How do I store and reheat leftovers?

Store any leftover Korean Chicken in an airtight container with a lid in the refrigerator. To reheat, the best method is to place the chicken pieces in a pan over medium heat with about ¼ cup of water or chicken broth. Cover the pan and heat until the sauce starts to bubble and the chicken is heated through. The steam from the water helps re-moisten the chicken and sauce without drying it out, although it won’t regain its original crispiness. For a slightly crispier reheat, you can also use an air fryer at 350°F (175°C) for 5-7 minutes, flipping halfway, or bake in a preheated oven until warmed through.

Can I use chicken breast instead of chicken thighs for this dish?

Yes, you absolutely can use boneless, skinless chicken breast and cut it into bite-sized pieces. However, I highly recommend using chicken thighs for this recipe. Chicken thighs inherently have more flavor and a higher fat content, which helps them stay wonderfully moist and tender during the frying process. Chicken breast can sometimes dry out or become tough if overcooked, whereas thighs are much more forgiving and flavorful, contributing to a more satisfying dish.

What is Gochujang and where can I find it?

Gochujang is a savory, sweet, and spicy fermented Korean chili paste made from gochugaru (chili powder), glutinous rice, meju (fermented soybean powder), yeotgireum (barley malt powder), and salt. It’s a staple in Korean cuisine and provides a unique depth of flavor that is hard to replicate. You can typically find Gochujang in the Asian food aisle of most large grocery stores, Asian supermarkets, or online retailers. Look for it in distinctive red tubs or jars.

Can I adjust the spice level?

Absolutely! The spice level of this dish primarily comes from the Gochujang. If you prefer a milder chicken, you can reduce the amount of Gochujang in the sauce by half or to your taste. For those who love extra heat, feel free to add a little more Gochujang or a pinch of red pepper flakes to the sauce.

Can I bake or air fry the chicken for a healthier option?

Yes, for a lighter version, you can definitely bake or air fry the chicken.

For Baking: After coating the chicken, arrange it in a single layer on a parchment-lined baking sheet. Lightly spray with cooking oil. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through.

For Air Frying: Place the coated chicken in a single layer in your air fryer basket, ensuring not to overcrowd. Lightly spray with cooking oil. Air fry at 375°F (190°C) for 15-20 minutes, shaking the basket or flipping the chicken halfway, until crispy and cooked.

While these methods will produce delicious results, please note that the texture will be slightly different from traditionally deep-fried chicken, and may not achieve the same level of intense crispiness.

More Delicious Asian-Inspired Recipes to Explore

If you loved this Korean Chicken, you’re in for a treat! Here are more fantastic Asian-inspired recipes that are easy to make and packed with flavor:

If you try this mouthwatering Korean Chicken recipe, please share your experience! Let me know in the comments below how it turned out and don’t forget to give it a star rating if you enjoyed it! Your feedback is incredibly valuable!

Korean Chicken

Author: Anna

This delightful Korean Chicken features perfectly fried chicken pieces generously tossed in a vibrant, homemade spicy Gochujang sauce. It’s a remarkably flavorful dish that’s incredibly easy to prepare at home, offering a perfect balance of sweet, savory, and spicy notes.

★★★★★ (5 from 5 votes)

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Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

Course:
Main Dish

Cuisine:
Asian

Servings:
4 people

Calories:
552 kcal

Ingredients

For the chicken:

• 1.5 lbs boneless skinless chicken thighs
• ¾ cup all-purpose flour
• ½ cup cornstarch
• 2 large eggs
• Salt, to taste
• Approximately 1.5 cups vegetable oil, for frying

For the sauce:

• 4 tablespoons ketchup
• 3 tablespoons Gochujang sauce
• ¼ cup honey
• ¼ cup packed brown sugar
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons minced garlic

Instructions

To make the chicken:

1. Start by cutting the chicken thighs into bite-size pieces, about 2″ large.
2. Heat up about 1.5 cups of vegetable oil in a sturdy pot over medium-high heat.
3. Whisk together flour and cornstarch in one bowl. Beat eggs in another bowl.
4. Season chicken with salt. Dip each piece in the egg mixture, then thoroughly coat in the flour mixture, pressing gently.
5. Once the oil reaches at least 340 degrees F (170°C), it is ready for frying the chicken.
6. Carefully drop the coated pieces of chicken into the hot oil. Fry about 6 to 8 at a time to avoid overcrowding the pan. Fry them for about 4 to 5 minutes, flipping once or twice, until golden and crispy.
7. Remove from oil using a slotted spoon and place onto a plate lined with a paper towel to soak up any excess oil. Repeat with remaining chicken.

To make the sauce:

1. In a microwave-safe bowl or small saucepan, whisk together all ingredients for the sauce (ketchup, Gochujang, honey, brown sugar, soy sauce, sesame oil, minced garlic).
2. If using microwave: Microwave for 45 seconds, then whisk. Microwave for 30 more seconds. Whisk again until smooth and slightly thickened. If using stovetop: Heat over medium heat, whisking constantly until it begins to bubble gently and thickens, about 3-5 minutes.
3. Pour the warm sauce over the fried chicken and toss gently to coat all pieces evenly.

Notes

Please note that the nutrition value can vary depending on the specific products you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise calculations.

Nutrition (per serving)

Calories: 552kcal |
Carbohydrates: 71g |
Protein: 39g |
Fat: 11g |
Saturated Fat: 3g |
Cholesterol: 243mg |
Sodium: 876mg |
Potassium: 612mg |
Fiber: 2g |
Sugar: 36g |
Vitamin A: 313IU |
Vitamin C: 3mg |
Calcium: 45mg |
Iron: 3mg

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