Best 14 Korean Fried Chicken Recipes

AIR-FRIED KOREAN CHICKEN WINGS

Steps:

• Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
• Preheat air fryer to 400 degrees F (200 degrees C).
• Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
• Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
• Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

KOREAN FRIED CHICKEN

Steps:

• Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
• Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
• Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
• Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.

ULTIMATE KOREAN FRIED CHICKEN

Steps:

• For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
• For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
• For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
• For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
• For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
• In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
• Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
• Serve with the sauces on the side.

JULIA'S KOREAN-FRIED CHICKEN

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
• Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
• Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
• Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
• Return chicken to the skillet in batches and fry again, about 2 minutes per side.
• Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

KOREAN FRIED CHICKEN

Steps:

• In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
• In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
• Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
• Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
• For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

KOREAN FRIED CHICKEN

Steps:

• Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.
• Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3-5 minutes. Transfer to a plate and let cool; set aside.
• Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.
• Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.
• Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6-8 minutes per batch.
• Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.

KOREAN FRIED CHICKEN (SOY AND GARLIC)

Steps:

• Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger.
• Cook sauce 2 minutes.
• Dredge wings in corn starch fry in batches until they start to brown.
• After all wings have been fried the first time fry them again until they are golden brown.
• Coat wings with sauce (reheat and strain before coating wings).

KOREAN FRIED CHICKEN

Steps:

• For the Korean fried chicken sauce: Add the corn syrup, ketchup, sugar, gochujang, soy sauce, chili powder, capsaicin powder, garlic and 3 tablespoons water to a mixing bowl. Stir well and let marinate in the fridge for at least 24 hours.
• For the Korean fried chicken: Preheat the oil in a deep fryer to 350 degrees F.
• Chop the chicken breasts into 3 pieces and the thighs into 2 pieces. Disjoint the wing into 2 pieces. There should be 16 pieces total, including 2 drumsticks. Place the chicken into a mixing bowl and season with the salt and pepper. Set aside.
• Mix the flour, cornstarch and curry powder in a bowl. Set aside half for the dredge and half for the batter. Mix half of the flour mixture with 1 cup water until the consistency of a runny batter. Add more water if the consistency is too thick. Using the other half of the flour mixture, dredge the chicken pieces. Dip the coated chicken into the batter one at a time. Immediately add the battered chicken to the hot oil and let cook for about 12 minutes.
• Remove the chicken and let it rest for 3 to 5 minutes. This will allow the chicken to have a crispier texture. Using a pastry brush, brush the Korean fried chicken sauce onto the chicken in an even coat, without breaking the crust.
• Finish with the chopped green onion and sesame seeds.

FAMILY-STYLE KOREAN FRIED CHICKEN

Steps:

• Whisk eggs, soy sauce, and sugar together in a large bowl.
• Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
• Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
• Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
• Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

KOREAN FRIED CHICKEN WINGS

Steps:

• Pour 2 inches oil into a large, heavy-bottomed pot (to ensure safe frying, pot should not be more than one-third full). Heat over medium-high until a deep-fry thermometer reads 320 degrees. Reduce heat to medium to maintain temperature. Meanwhile, combine cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper in a large resealable plastic or brown paper bag. Add wings, seal or fold bag closed, and shake vigorously to evenly coat.
• With a Japanese spider or slotted spoon, add one-third of wings to oil, stirring a few times, until cooked through and oil returns to 320 degrees, 6 to 8 minutes. Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes. Meanwhile, combine soy sauce, Sriracha, garlic, ginger, sugar, vinegar, and 1/2 teaspoon pepper in a saucepan. Bring to a boil, stirring until sugar dissolves; cook until reduced to 3/4 cup, 8 to 10 minutes.
• Increase heat to medium-high and bring oil in pot to 380 degrees. Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet; let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of soy-sauce mixture; sprinkle with sesame seeds and serve immediately with kimchi. Fry remaining wings in two batches, returning oil to 380 degrees in between. To serve all batches at once, keep wings warm on rack in a 225-degree oven, and toss in sauce all together at end.

KOREAN FRIED CHICKEN SAUCE

Steps:

• Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

KOREAN FRIED CHICKEN WINGS WITH SWEET GARLIC SAUCE RECIPE - (4.6/5)

Steps:

• In a small sauce pan, add all ingredients for sweet garlic sauce. Over low heat, slow cook sauce while prep and fry chicken wings. Meanwhile dust chicken wings evenly with 3 Tbs. tempura powder in a large mixing bowl. Add salt and pepper to taste. Another large mixing bowl, combine ¾ cup tempura powder and ¾ cup cold water with a whisk. Heat frying oil in a large, thick bottomed pot or Dutch oven over medium high heat (about 2 to 3 inches high from bottom of pot); reach 335 to 350 degrees. Coat dusted chicken wings with tempura batter and carefully drop into hot frying oil. Working in 2 batches, deep fry wings for 10 to 15 minutes or until they are fully cooked. Remove from oil and drain on a cooling rack or paper towels. Repeat with rest of chicken wings. Remove sauce from heat and it shouldn't reduced much. Taste if it's not too salty for your taste. If it is salty, add a bit of water and mix. In a large mixing bowl, toss fried chicken wings evenly with sauce. Transfer wings to a serving plate, drizzle with leftover sauce in mixing bowl over chicken wings. Garnish with toasted sesame seeds if you'd like to.

TROY'S KOREAN GLAZED CHICKEN BREAST WITH KIMCHEE FRIED RICE

Steps:

• Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
• Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
• (A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
• Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes.
• Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.
• Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
• Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.

KOREAN EXTRA CRISPY FRIED CHICKEN

Steps:

• 1. Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 2 inches. Heat over medium-high for about 7, 8 minutes or check for a deep-fry thermometer reading of 350°F. 2. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, red chili garlic sauce, and the powder seasoning (or adding the pulsed fresh ginger and garlic) in a small sauce pan. Boil until sauce slightly thickens and set at low heat. Adjust the spiciness of the sauce by slowly adding the red chili garlic sauce/red chili peppers and tasting for desired taste. 3. In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside. 4. In another bowl, whisk the remaining 3/4 cup cornstarch, and 3/4 cup water together to make a runny, liquidy batter. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch. 5. Fry half of the chicken wings without the sauce and plate. For the flavored wings, simply coat chicken pieces with a brush or by tossing together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds and thin green onions slices. Enjoy and eat while hot!