Best Korean Fried Chicken Recipe

Korean fried chicken has become a global sensation thanks to its irresistibly crispy exterior and the perfect balance of sweet, spicy, and savory flavors. If you’re looking to recreate the Best Korean Fried Chicken at home, this recipe is your go-to guide. Whether you’re making it for a family dinner or a special occasion, you’ll love how easy it is to prepare. Let’s dive into the secrets behind this crispy and delicious dish!

Why You’ll Love This Recipe

Korean fried chicken stands out because it’s double-fried, giving it an ultra-crispy texture while keeping the inside tender and juicy. The sauce combines sweet, spicy, and savory flavors for a unique and addictive taste. Unlike some fried chicken recipes, this one doesn’t require any hard-to-find ingredients or complicated techniques. It’s a perfect recipe for both novice and experienced cooks.

Ingredients for the Best Korean Fried Chicken

This recipe requires a few simple ingredients for both the chicken and the sauce. Here’s what you’ll need:

Chicken Ingredients:

• 2 pounds of chicken breast, cut into 1-inch chunks
• 1 cup of cornstarch
• 1/4 cup of flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of ground black pepper
• 2 eggs, beaten
• Canola oil for frying

Sauce Ingredients:

• 1/4 cup of ketchup
• 3 tablespoons of chili sauce
• 1/4 cup of honey
• 3 tablespoons of brown sugar
• 1/3 cup of soy sauce
• 1/2 cup of water
• 3 cloves of garlic, minced
• 1/4 teaspoon of red pepper flakes
• 1 tablespoon of cornstarch
• 2 teaspoons of sesame oil

this RECIPE

Step-by-Step Instructions for the Perfect Fried Chicken

1. Preparing the Chicken

Start by cutting the chicken breasts into bite-sized chunks, roughly 1 inch in size. This helps the chicken cook evenly and ensures each piece is crispy.

In a shallow bowl, mix together the cornstarch, flour, salt, and black pepper. This dry mixture will coat the chicken for an extra crispy texture.

In a separate bowl, beat the eggs. The egg mixture helps the cornstarch and flour coating stick to the chicken.

2. Frying the Chicken

Heat about 2 inches of canola oil in a deep frying pan over medium-high heat. Make sure the oil reaches around 350°F for the perfect fry. Dip each chicken piece into the beaten eggs, ensuring it’s fully coated.

Next, toss the chicken chunks in the cornstarch mixture until evenly covered. Work in batches so the pieces don’t overcrowd the pan. Fry the chicken in the hot oil until it turns golden and crispy, about 4-5 minutes per batch. Once fried, transfer the chicken to a plate lined with paper towels to drain excess oil.

How to Make the Korean Fried Chicken Sauce

While the chicken is frying, you can prepare the sauce. In a medium-sized bowl, combine ketchup, chili sauce, honey, brown sugar, soy sauce, water, minced garlic, and red pepper flakes.

Heat this sauce mixture in a small pan over medium heat. Allow it to simmer for a few minutes until the flavors combine. In a separate bowl, dissolve the cornstarch in a little bit of water and add it to the sauce to thicken it. Stir constantly to avoid clumps. Once the sauce reaches the desired thickness, remove it from the heat and stir in sesame oil for that authentic Korean flavor.

Tips for Achieving Crispy Chicken Every Time

• Double Fry for Extra Crispiness: If you want extra-crispy chicken, fry the chicken pieces twice. After the first round of frying, let them cool for a few minutes before frying them again for an additional 2-3 minutes.
• Oil Temperature Control: Ensure the oil stays between 350°F to 375°F. If the oil is too hot, the chicken will burn on the outside before cooking through. If it’s too cold, the chicken won’t crisp up properly.
• Work in Batches: Overcrowding the pan lowers the oil temperature, resulting in soggy chicken. Fry the chicken in small batches to maintain optimal heat.

Common Mistakes to Avoid

• Skipping the Cornstarch: Cornstarch is essential for that light, crispy coating, so don’t skip it or replace it with only flour.
• Overcrowding the Pan: Frying too many pieces at once can cause the chicken to steam rather than fry, leading to a less crispy texture.
• Not Patting Dry the Chicken: Pat the chicken dry with a paper towel before coating it to ensure the coating sticks and fries properly.

Serving Suggestions for Korean Fried Chicken

Korean fried chicken is incredibly versatile and can be served with a variety of sides. Here are some presentation and serving ideas to elevate your meal:

• Garnish: Sprinkle the fried chicken with toasted sesame seeds and chopped green onions for extra flavor and color.
• Side Dishes: Serve it alongside steamed rice, pickled radishes, or kimchi for a traditional Korean twist.
• Dipping Sauce: Offer a side of extra sauce for those who want to drizzle more over their chicken or use it as a dip.

How to Store and Reheat Leftover Korean Fried Chicken

If you have any leftovers, don’t worry—this fried chicken can be stored and reheated while keeping its crispy texture.

• Storing: Place leftover chicken in an airtight container and refrigerate for up to 3 days.
• Reheating: For the best results, reheat the chicken in the oven at 375°F for about 10 minutes. This will help the chicken stay crispy instead of becoming soggy, which often happens when using a microwave.

Frequently Asked Questions (FAQ)

1. Can I make this recipe gluten-free?

Yes! You can replace the flour with a gluten-free alternative like rice flour, and ensure the soy sauce you use is gluten-free. Cornstarch is naturally gluten-free, so you’re already halfway there.

2. Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs tend to be juicier than breasts, so they make a great alternative in this recipe. Just adjust the frying time to ensure they are cooked through.

3. Can I bake the chicken instead of frying it?

While frying gives the chicken its signature crispiness, you can bake the chicken if you prefer a healthier option. Bake it at 425°F for 25-30 minutes, flipping halfway through for even cooking.

Korean Fried Chicken Recipe Tips

• Add Extra Spice: For more heat, increase the amount of red pepper flakes or chili sauce.
• Double Fry: To get the crispiest chicken possible, fry the chicken twice. The second fry ensures any moisture from the first fry is evaporated, leaving the chicken super crunchy.
• Marinate for Extra Flavor: If you have extra time, marinate the chicken in soy sauce and garlic for a few hours before frying. This adds even more depth to the flavor.

Conclusion

This Best Korean Fried Chicken recipe is an absolute winner for those craving crispy, flavorful fried chicken with a delightful sweet and spicy sauce. Easy to make and customizable, it’s perfect for both weeknight dinners and special occasions. Try it out and let us know how you like it!

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