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Korean Fried Chicken Recipe Easy Crispy Sauce for Homemade Perfection

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This Korean fried chicken recipe delivers crispy, juicy chicken coated in a perfectly balanced sticky, flavorful sauce. It uses simple ingredients and a double-fry technique for unbeatable crunch.

Ingredients

Scale
  • 2 pounds chicken wings or drumettes
  • ½ cup all-purpose flour (60 g)
  • ½ cup cornstarch (65 g)
  • 1 tsp salt (5 g)
  • ½ tsp black pepper (2 g)
  • 1 tsp garlic powder (3 g)
  • ¾ cup cold water (180 ml)
  • Vegetable oil for deep frying (about 4 cups / 1 liter)
  • 3 tbsp gochujang (Korean chili paste) (45 g)
  • 2 tbsp soy sauce (30 ml)
  • 3 tbsp honey or corn syrup (60 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tbsp minced garlic (15 g)
  • 1 tsp sesame oil (5 ml)
  • 1 tsp grated ginger (5 g)
  • Optional: toasted sesame seeds and chopped green onions for garnish

Instructions

  1. Rinse chicken wings under cold water and pat dry thoroughly with paper towels.
  2. In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Slowly whisk in cold water until smooth batter forms.
  3. Toss chicken pieces into the batter, ensuring each piece is fully coated. Let sit for 5 minutes.
  4. Fill a pot or deep fryer with at least 3 inches of vegetable oil and heat to 350°F (175°C).
  5. Fry chicken in batches for 6-8 minutes until pale golden. Remove and drain on a wire rack.
  6. Let chicken rest for 10 minutes.
  7. In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Simmer over medium-low heat, stirring constantly, until sauce thickens and becomes glossy (about 5 minutes).
  8. Return rested chicken to hot oil and fry again for 4-5 minutes until deep golden brown and extra crispy.
  9. Transfer chicken to a large bowl and toss with warm sauce to coat evenly.
  10. Garnish with toasted sesame seeds and chopped green onions. Serve immediately.

Notes

Use ice-cold water for batter to keep it light and crispy. Double frying is essential for extra crunch. Maintain oil temperature at 350°F (175°C) and avoid overcrowding the pot. Drain chicken on a wire rack instead of paper towels to prevent sogginess. Make sauce just before serving and toss chicken immediately for best texture. If sauce thickens too much, thin with a splash of water.

Nutrition

Keywords: Korean fried chicken, crispy chicken, gochujang sauce, double fried chicken, homemade Korean chicken, spicy fried chicken

Find it online: https://blairrecipes.com/korean-fried-chicken-recipe-easy-crispy-sauce-for-homemade-perfection/