Korean Fried Chicken

Ingredients

• 907 gchicken, any parts
• 30–45 mlrice vinegar
• 1 tbspfresh ginger, grated, or ginger paste
• to tastesalt and pepper
• 240 gcornflour
• as neededvegetable oil, for frying
• 2 tbspgarlic, finely minced
• 1 tbspsesame oil
• 2 tbspgochujang
• 3 tbspketchup
• 2 tbspsoy sauce
• 60 mlhoney
• 50 gbrown sugar, light or dark

Instructions

1. 1

   Season the chicken

   Toss the chicken with the rice vinegar, grated ginger, salt and pepper. Leave it for 5 minutes while you gather the sauce ingredients.

2. 2

   Coat with cornflour

   Coat the chicken pieces evenly in the cornflour.

3. 3

   Heat the oil

   Heat the frying oil over medium heat to 175°C.

4. 4

   Fry the chicken

   Carefully lower the chicken pieces into the oil, leaving space between them so they do not touch.

5. 5

   Cook until done

   Fry each piece for 3–5 minutes, turning it once, until cooked through. Remove the chicken and drain it on kitchen paper.

6. 6

   Fry it again

   When all the chicken has had its first fry, return it to the hot oil in batches. Fry each batch for 2–3 minutes, until golden brown and crisp.

7. 7

   Make the sauce

   Put the garlic, sesame oil, gochujang, ketchup, soy sauce, honey and brown sugar in a small saucepan. Bring the mixture to the boil, lower the heat and cook for a couple of minutes, then turn off the heat.

8. 8

   Coat and serve

   Pour three-quarters of the hot sauce over the fried chicken and toss to coat. Serve the remaining sauce alongside for dipping.

What is Korean fried chicken?

Korean fried chicken is known for its crisp coating and often punchy, sweet-and-spicy glaze. This version uses gochujang, a fermented chilli paste, alongside honey, garlic and soy sauce.

The recipe takes inspiration from a popular Korean style of fried chicken, using a second fry to crisp the coating before it is tossed in sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 441 calories, 15g protein, 65g carbs, 13g fat.

The recipe’s listed carbohydrates mainly come from the cornflour, honey, brown sugar and ketchup; the oil and sesame oil contribute most of the fat, while the chicken supplies protein. Serve it with steamed vegetables or salad alongside rice to make a more balanced plate.

Choosing the chicken

Chicken pieces: The recipe allows for any parts, so you can use a mix or choose pieces that suit your preference. Keep pieces a similar size where possible so they cook at a similar rate.

Ginger and vinegar: These season the chicken before coating. Give the pieces the full 5 minutes while you prepare the other ingredients.

Getting a crisp coating

Cornflour: Coat the chicken all over so there are no bare patches. Shake off any excess before frying to avoid loose powder in the oil.

First fry: Leave space around every piece and cook in batches if needed. Crowding the pan lowers the oil temperature and makes the coating less crisp.

Why fry it twice?

First cook: Fry for 3–5 minutes, turning each piece once, until the chicken is cooked through. The exact time depends on the size and cut of the pieces.

Second fry: Return the chicken to the hot oil for 2–3 minutes, working in batches. Look for an evenly golden, crisp exterior.

Balancing the sauce

Gochujang: This brings chilli heat and savoury depth, while honey and brown sugar give the sauce its sweetness. Ketchup adds a familiar tangy note.

Coating: Use three-quarters of the sauce to coat the chicken and keep the rest for dipping. Toss the chicken just before serving to make the most of its crisp texture.

What to serve alongside

Rice: Plain steamed rice is a simple partner for the rich, sticky coating. A fresh salad or lightly dressed vegetables can add contrast.

Serving: Bring the chicken to the table soon after saucing, with the reserved dip on the side. This is especially useful if diners want different amounts of heat and sweetness.

Recipe notes & tips

• Cut larger pieces into similar sizes to help them cook evenly.
• Use a thermometer to bring the frying oil to 175°C before adding the chicken.
• Fry in small batches so the pieces have space around them.
• Drain the first-fried chicken on kitchen paper before returning it to the oil.
• Keep the sauce warm and toss the chicken in it just before serving.

Variations

• Adjust the heat: Use a little less gochujang for a milder sauce.
• Add sesame seeds: Sprinkle them over the coated chicken just before serving.
• Finish with spring onion: Scatter finely sliced spring onion over the chicken for a fresh garnish.
• Use chicken wings: Choose wings and fry them in batches, checking that each piece is cooked through.
• Serve sauce separately: Leave the chicken uncoated and offer the sauce as a dip to keep the coating crisp for longer.

Common mistakes to avoid

• Crowding the pan: The oil temperature can drop and the chicken may not crisp; fry in batches.
• Uneven coating: Bare spots can stay pale; cover each piece thoroughly with cornflour.
• Skipping the second fry: The coating misses its final crisping; return the chicken to the oil for 2–3 minutes.
• Overcooking the sauce: It can become too thick; simmer it for only a couple of minutes.
• Saucing too early: The coating softens as it sits; toss the chicken just before serving.

How to store

Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat it in an oven or air fryer until hot; the coating may be less crisp after storage.

Frequently asked questions