Learn how to make authentic Korean Fried Chicken with a crispy golden crust and spicy gochujang sauce. Perfect for dinner, parties, or a weekend treat!
🏠 Introduction
Korean Fried Chicken, known locally as "Chikin," has taken the world by storm. What sets it apart? The secret lies in the double-frying technique that creates an ultra-crispy texture and the rich, flavorful gochujang sauce that coats each piece like a glaze of fire and flavor. Whether served at Korean bars or enjoyed at home with rice and pickled radish, this dish has earned its global popularity.
🛒 Ingredients You’ll Need
🍗 For the Chicken (Serves 4)
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500g (1 lb) chicken wings or drumettes
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1 cup cornstarch (or potato starch for extra crunch)
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½ cup all-purpose flour
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1 tsp baking powder
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Salt & pepper to taste
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1 cup cold water
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Oil for frying (canola or vegetable oil)
500g (1 lb) chicken wings or drumettes
1 cup cornstarch (or potato starch for extra crunch)
½ cup all-purpose flour
1 tsp baking powder
Salt & pepper to taste
1 cup cold water
Oil for frying (canola or vegetable oil)
🌶️ For the Signature Sauce
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¼ cup gochujang (Korean chili paste)
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2 tbsp soy sauce
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2 tbsp honey or sugar
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1 tbsp rice vinegar (or apple cider vinegar)
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2 garlic cloves (minced)
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1 tbsp sesame oil
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1 tbsp ketchup (optional for a richer base)
¼ cup gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey or sugar
1 tbsp rice vinegar (or apple cider vinegar)
2 garlic cloves (minced)
1 tbsp sesame oil
1 tbsp ketchup (optional for a richer base)
🌿 Garnish
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Toasted sesame seeds
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Chopped green onions
Toasted sesame seeds
Chopped green onions
🍳 How to Make Korean Fried Chicken
🔥 Step 1: Prep the Chicken
Pat the chicken wings dry. In a bowl, mix cornstarch, flour, baking powder, salt, and pepper. Slowly whisk in cold water until you get a thick batter.
🥣 Step 2: Coat the Chicken
Dip each chicken piece in the batter and set aside.
🍳 Step 3: First Fry
Heat oil to 350°F (175°C). Fry chicken in batches for 8–10 minutes until golden. Let rest for 5 minutes.
🔥 Step 4: Second Fry
Reheat oil to 375°F (190°C). Re-fry the chicken for 5–7 minutes until extra crispy.
🍯 Step 5: Make the Sauce
In a pan, combine gochujang, soy sauce, honey, vinegar, garlic, sesame oil, and ketchup. Simmer for 3–4 minutes until thick.
🍗 Step 6: Coat & Serve
Toss the crispy chicken in the warm sauce until fully coated. Garnish with sesame seeds and green onions. Serve hot with rice or pickled radish.
💡 Tips for Perfect Fried Chicken
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Use potato starch for an even crispier crust.
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Double-frying is key — don’t skip the second round!
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Adjust gochujang quantity based on your spice preference.
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Serve with cold drinks or a side of kimchi fried rice.
🧠 Why You’ll Love It
Korean Fried Chicken is more than just a dish — it’s an experience of bold flavor, intense crunch, and comforting heat. This homemade version rivals any restaurant takeout and is perfect for impressing guests or indulging in solo satisfaction.
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