Crispy & Juicy Korean Fried Chicken



Crispy & Juicy: How to Make Korean Fried Chicken Like a Pro

If you've ever wondered how to make the legendary Korean Fried Chicken—crispy, golden, and coated with sweet-spicy sauce—this complete step-by-step guide will take you from novice to expert. No experience needed!

🛒 Ingredients

  • 2 lbs (1 kg) chicken wings or drumettes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1 cup potato starch (or cornstarch)
  • Oil for deep frying (vegetable or canola)

For the Sauce:

  • 3 tbsp gochujang (Korean red chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 tbsp honey or corn syrup
  • 1 tbsp brown sugar
  • 2 cloves garlic (minced)
  • 1 tsp sesame oil
  • 1 tbsp water (to adjust consistency)

👨‍🍳 Step-by-Step Instructions

  1. Clean the chicken
    Rinse the chicken wings or drumettes under cold water. Pat them dry with paper towels to remove excess moisture.
  2. Season
    In a large bowl, mix chicken with salt, black pepper, and garlic powder. Let it sit for 15 minutes at room temperature to absorb flavor.
  3. Coat with starch
    Place potato starch (or cornstarch) in a shallow dish. Dredge each piece of chicken evenly, pressing gently so the starch sticks well.
  4. First fry – low heat
    Heat oil in a deep pot to 160°C (320°F). Fry the chicken for about 6–8 minutes. Don’t overcrowd. Remove and place on a wire rack.
  5. Second fry – high heat
    Raise oil temperature to 180°C (355°F). Fry again for 2–3 minutes until golden brown and extra crispy. This double-fry method ensures a crunchy texture.
  6. Make the sauce
    In a saucepan, combine gochujang, soy sauce, ketchup, honey, sugar, garlic, sesame oil, and a bit of water. Bring to a low simmer, stir until it slightly thickens. Remove from heat.
  7. Coat the chicken
    Place the fried chicken in a clean bowl. Pour the warm sauce over it and toss gently until every piece is coated evenly.
  8. Serve & enjoy
    Serve immediately while hot. Optionally garnish with green onions, sesame seeds, or chopped peanuts. Best enjoyed with beer or soda!

🔧 Tips for Best Results

  • ✅ Potato starch creates a crispier crust than flour.
  • ✅ Let chicken rest between first and second fry for better texture.
  • ✅ Always use a thermometer for oil control.

🌶 Sauce Variations

  • 🔥 Spicy: Add more gochujang or chili flakes.
  • 🍋 Citrus: Add lemon juice or zest for freshness.
  • 🧄 Garlic-lovers: Double the garlic for extra flavor.

🧊 Storage & Reheating

Store leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer at 180°C (355°F) for 5–8 minutes. Avoid the microwave to keep the chicken crispy.

Can't find authentic ingredients like gochujang or Korean frying mix?
Message me on WhatsApp and I’ll help you get real Korean products directly from Korea! 🇰🇷

Want to try more Korean recipes? Check out Bibimbap or Kimchi Jjigae next!

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