Description
Crispy and flavorful Korean Fried Chicken made with tender chicken breast chunks coated in a crunchy cornstarch and flour batter, deep-fried to golden perfection, and tossed in a spicy-sweet gochujang-based sauce. This recipe delivers an addictive combination of heat, sweetness, and umami, perfect for a satisfying meal or snack.
Ingredients
Scale
Chicken and Coating
- 2 pounds chicken breast, cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup flour
- 2 eggs, beaten
- Canola oil for frying
- Salt, to taste
- Black pepper, to taste
Sauce
- 1/4 cup ketchup
- 3 tablespoons gochujang paste
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/3 cup soy sauce
- 3 cloves garlic, minced
Optional Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the sauce: In a bowl, combine ketchup, gochujang paste, honey, brown sugar, soy sauce, and minced garlic. Stir well until all ingredients are fully incorporated and set aside to let the flavors meld.
- Coat the chicken: In a separate large bowl, whisk together cornstarch, flour, salt, and black pepper. Dip each piece of chicken into the beaten eggs, then dredge thoroughly in the cornstarch-flour mixture, ensuring an even coating for maximum crispiness.
- Heat the oil: Pour canola oil into a deep frying pan or deep fryer to a depth sufficient for deep frying. Heat the oil to about 350°F (175°C), using a thermometer to maintain the correct temperature for optimal frying.
- Fry the chicken: Carefully add the coated chicken pieces to the hot oil in batches to avoid overcrowding. Fry each batch for 5–7 minutes or until the chicken is golden brown and fully cooked. Remove the chicken and drain on paper towels to remove excess oil.
- Toss in sauce: While still hot, transfer the fried chicken to a large bowl and pour the prepared sauce over the pieces. Toss well until every piece is evenly coated with the flavorful sauce.
- Serve: Serve the Korean Fried Chicken immediately while hot. Garnish with chopped green onions and sesame seeds if desired to add a fresh and nutty finishing touch.
Notes
- Ensure the oil temperature is maintained at 350°F for crispy, non-greasy chicken.
- Gochujang paste imparts authentic Korean heat and flavor; adjust amount to taste for spiciness.
- You can substitute chicken breast with thighs for juicier chicken, adjusting cook time accordingly.
- Drain the fried chicken well to prevent sogginess before tossing in sauce.
- This dish is best enjoyed fresh for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Keywords: Korean fried chicken, spicy fried chicken, gochujang chicken, crispy chicken, Asian fried chicken
