Korean Fried Chicken

Learn how to make Korean Fried Chicken that is golden brown and extra crispy and glazed with a Gochujan based sauce that is sticky, sweet and spicy all at once! Instructions for boneless chicken breasts, boneless chicken thighs and chicken wings provided.

📝 Ingredients

• 2 pounds boneless chicken breast or thighs, cut into 2-inch pieces or chicken wings flats and drummettes
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon baking powder
• 1 teaspoon freshly grated ginger or 1/2 teaspoon dried ginger
• 1 teaspoon mild oil (vegetable, sesame or canola oil)
• 2 garlic cloves (minced)
• 1 teaspoon ginger (grated)
• 4 tablespoons Gochujang (Korean red chili pepper paste
• 1 tablespoon brown sugar (or more to taste)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• Juice of 1/2 lemon or 2 teaspoons of rice wine
• 1 teaspoon sesame oil
• 1/2 cup all-purpose flour
• 2/3 cup cornstarch
• Salt and ground black pepper to taste.
• Oil for deep frying ((About 1.5 quarts or 6 cups) )
• 1 teaspoon sesame seeds ((optional garnish))

👨‍🍳 Instructions

1. 1--- Marinate the Chicken: ---
2. 2Pat dry and marinate: Pat dry the chicken with paper towels.
3. 3In a small mixing bowl, whisk together the salt, pepper, onion powder and baking powder. Set aside. (see notes)
4. 4In a large bowl or resealable plastic bag, toss the chicken with the grated fresh ginger. Add the baking powder mixture and toss to coat. Cover and marinate in the refrigerator for 1 hour or overnight.
5. 5Heat the oil: While the chicken is marinating, line a rimmed baking sheet with parchment paper and a second rimmed baking sheet with paper towels. Set a wire rack over the second baking sheet.
6. 6--- Make the Sauce: ---
7. 7Make the sauce: In a small saucepan, heat the oil over medium heat. Add the garlic and ginger and sauté for about 30 seconds to a minute or until aromatic. Add the rest of the sauce ingredients and cook over low heat until bubbly. Remove from the heat. Keep warm.
8. 8--- Mix Coating: ---
9. 9Coating: In a shallow bowl, combine the flour and cornstarch and season it with salt and pepper to taste.
10. 10--- Coat Chicken ---
11. 11Dredge the chicken with the coating mixture. Place the chicken on the parchment paper lined baking sheet.
12. 12--- First Fry: Times for each chicken cut can be found on the Chef's notes. ---
13. 13First Fry:: Working in batches to avoid overcrowding, gently drop each piece of chicken into the hot oil. The temperature of the oil will drop sharply after adding the chicken so try to maintain the temperature between 325 - 350 degrees Fahrenheit.
14. 14Cook the chicken until lightly golden, about 4-5 minutes for boneless chicken breast, turning occasionally with a metal spider or kitchen tongs. Remove chicken from the oil and place it on the wire rack set over the paper-towel-lined baking sheet to drain.
15. 15--- Second Fry: ---
16. 16Second fry: Bring the oil temperature to 375 degrees Fahrenheit. Carefully, return all the chicken pieces to the oil and cook, stirring the chicken as it cooks for about 2-4 minutes for boneless chicken breast, or until deep golden brown and very crispy (time will vary depending on size and thickness of the chicken). Remove from the oil and and set on the rack to drain.
17. 17Coat with sauce: Transfer the chicken to the reserved sauce and toss until evenly coated. Serve garnished with sesame seeds.