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Korean Fried Chicken

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Crisp, sticky, and addictive Korean fried chicken with a glossy sweet-spicy sauce. Perfect for game day or casual dinner parties.

Ingredients

Scale
  • 2–3 lb chicken wings or drumsticks (about 8–12 pieces) — skin-on for best crisp
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/4 cup soy sauce (for marinade)
  • 2 cloves garlic, minced (marinade)
  • 1 tbsp fresh ginger, grated (marinade)
  • Oil for frying (neutral high-smoke oil like vegetable, canola, or peanut)
  • 3 tbsp soy sauce (for sauce)
  • 2 tbsp honey (adjust to taste)
  • 1–2 tbsp gochujang (Korean chili paste)
  • 1 tsp sesame oil
  • Fresh scallions, thinly sliced (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Marinate chicken in a bowl with 1/4 cup soy sauce, minced garlic, and grated ginger for 20–30 minutes. Pat dry before dredging.
  2. In a bowl, whisk together flour, cornstarch, garlic powder, and black pepper.
  3. Coat chicken pieces in the flour mixture and place on a wire rack.
  4. Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C).
  5. Transfer fried chicken to a wire rack over a sheet pan to keep the crust crisp.
  6. While frying, make the sauce by combining 3 tbsp soy sauce, 2 tbsp honey, 1–2 tbsp gochujang, and 1 tsp sesame oil over medium heat for 2–3 minutes.
  7. Once chicken is fried, toss in the sauce and garnish with sliced scallions and toasted sesame seeds. Serve immediately.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegetarians, substitute chicken with cauliflower florets.

Find it online: https://www.recipeflo.com/korean-fried-chicken/