This Korean fried chicken is chicken thighs in a crispy coating that are tossed in a sweet, spicy and savory sauce. A unique meal or snack that’s totally delicious!
If you’ve never had Korean fried chicken before, you’re missing out! Once you try it, you’ll be hooked. Looking for more Asian fried chicken recipes? Be sure to check out my sesame chicken and Chinese lemon chicken.
I first tried Korean fried chicken at a local restaurant, and ever since then I’ve been trying to recreate the flavors at home! Korean fried chicken is unique in that the sauce is the perfect blend of savory, sweet and spicy for a truly addictive end result. I can say with confidence that my homemade version of this dish is just as good as what you’ll get in a restaurant.
How do you make Korean fried chicken?
The first step is to cut your chicken into bite sized pieces. I use chicken thighs, but you can use chicken breast if you prefer. The chicken is dipped in egg, then coated in a mixture of cornstarch and flour before it gets fried to perfection. The final step is to make the sauce, which is a blend of sugar, ketchup and gochujang paste.
Tips for Korean fried chicken
- I recommend using a thermometer to monitor the temperature of your oil as you fry the chicken. You want the temperature of the oil to be in the 350-375 degrees F range. If the oil is too cold, the chicken will be overly greasy. If the oil is too hot, the outside of the chicken will burn before the inside is cooked through.
- The sauce can be made up to 2 days ahead of time.
- This dish is best served immediately, as the chicken coating will soften as it soaks up the sauce.
- Want a fun curly green onion garnish like I have here? Cut some green onions into very thin slices, then soak them in ice water and they’ll curl up!
What is gochujang?
The main flavoring agent in the sauce is a sauce made with Korean red chili paste called gochujang. This condiment is sweet, savory and spicy all at once, and it’s the primary flavoring for this chicken. You can find gochujang sauce in many grocery stores in the ethnic foods aisle, or check your local Asian market.
How to serve Korean fried chicken
Korean fried chicken is most often served as a finger food style appetizer. You can also offer it as a main course and offer a side of rice and pickled vegetables. I’ve served it both ways and it’s always a hit no matter what!
This Korean fried chicken is a bit on the spicy side, so it’s not the best bet for young kids or people that are sensitive to heat. If you’d prefer to remove most of the spice factor, you can cut the amount of gochujang in half. The flavor won’t be quite as authentic, but you’ll still have an amazingly delicious dish!
More Asian food recipes
- Sweet and Sour Chicken
- Veggie Fried Rice
- Chicken Lettuce Wraps
- Korean Beef Bowls
- Slow Cooker Orange Chicken
Korean Fried Chicken
For the chicken
- 1 1/2 pounds boneless skinless chicken thighs cut into 2 inch pieces
- 2 eggs lightly beaten
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- oil for frying
- 1 tablespoon sesame seeds
- green onions for garnish optional
For the sauce
- 1/4 cup ketchup
- 3 tablespoons gochujang sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- Place the eggs in a bowl, add salt and pepper to taste.
- Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
- Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
- While the chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown sugar, soy sauce and sesame oil until smooth.
- Pour the sauce ingredients into a small pot. Bring to a simmer over medium heat and cook for 1-2 minutes or until sugar is dissolved.
- Pour the sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve, garnished with green onions if desired.