Korean Fried Chicken

Name: Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Korean
Ingredients: 2 lbs Chicken Breast (cut into 1-inch chunks).; 1 cup Cornstarch (for coating chicken).; 1/4 cup All-Purpose Flour (for coating chicken).; 1/2 tsp Salt (for coating chicken).; 1/4 tsp Black Pepper (for coating chicken).; 2 Eggs (beaten, for coating chicken).; Canola Oil (for frying).; 1/4 cup Ketchup (for sauce).; 3 tbsp Chili Sauce (for sauce).; 1/4 cup Honey (for sauce).; 3 tbsp Brown Sugar (for sauce).; 1/3 cup Soy Sauce (for sauce).; 1/2 cup Water (for sauce).; 3 Garlic Cloves (minced, for sauce).; 1/4 tsp Red Pepper Flakes (for sauce).; 1 tbsp Cornstarch (for sauce).; 2 tsp Sesame Oil (for sauce).

By Clare Greco

Updated on 21 November 2024

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Korean Fried Chicken is a delectable dish that combines crispy, golden-brown chicken chunks with a flavorful sweet and spicy garlic glaze. Perfect as an appetizer, snack, or main course, this dish pairs beautifully with steamed rice or fresh vegetables. The sauce is customizable to your spice preference, and garnishing with sesame seeds and green onions adds a delightful finishing touch. Whether for a party or a casual dinner, this dish is sure to impress!

Korean Fried Chicken is a culinary delight that brings together the perfect combination of crispy chicken and a sweet, spicy garlic glaze. Whether served as an appetizer or main course, this dish never fails to impress. Pair it with rice or enjoy it as a snack—it’s versatile and delicious.

INGREDIENTS

Chicken: 2 lbs chicken breast, cut into 1-inch chunks
Breading: 1 cup cornstarch, 1/4 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper
Egg Wash: 2 eggs, beaten
Frying Oil: Canola oil, for deep frying
Sauce: A mix of ketchup, chili sauce, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil
Garnish (optional): Sesame seeds and sliced green onions

INSTRUCTIONS

Step 1:: In a bowl, mix ketchup, chili sauce, honey, brown sugar, soy sauce, water, garlic, red pepper flakes, cornstarch, and sesame oil. Stir well and set aside.
Step 2:: In a shallow bowl, mix cornstarch, flour, salt, and pepper. Beat eggs in a separate bowl.
Step 3:: Dip chicken chunks in the beaten egg, then coat in the cornstarch mixture. Ensure each piece is evenly coated.
Step 4:: Heat 2 inches of canola oil in a frying pan over medium-high heat. Fry chicken chunks in batches until golden brown and crispy. Drain on paper towels.
Step 5:: Heat the sauce mixture in a clean pan over medium heat until slightly thickened. Add the fried chicken and toss to coat evenly.
Step 6:: Garnish with sesame seeds and green onions, if desired. Serve hot with rice or enjoy as a standalone snack.

Serving and Storage Tips

Serve hot with a side of steamed rice or fresh vegetables.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to retain crispiness.

Helpful Notes

For extra spice, increase the amount of red pepper flakes or add sriracha to the sauce.
Double fry the chicken for an even crispier texture.

Tips from Well-Known Chefs

Chef Jina suggests using gochujang (Korean red chili paste) instead of chili sauce for an authentic flavor.
Chef Luke recommends adding a splash of rice vinegar to the sauce for a tangy twist.

Fried Chicken

Juicy, crispy Korean Fried Chicken with a sweet and spicy garlic glaze. A crowd-pleasing dish perfect for any occasion!

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

By: Clare Greco

Category: Tasty Bites

Difficulty: Intermediate

Cuisine: Korean

Yield: 4 Servings (4 Servings)

Ingredients

01 2 lbs Chicken Breast (cut into 1-inch chunks).

02 1 cup Cornstarch (for coating chicken).

03 1/4 cup All-Purpose Flour (for coating chicken).

04 1/2 tsp Salt (for coating chicken).

05 1/4 tsp Black Pepper (for coating chicken).

06 2 Eggs (beaten, for coating chicken).

07 Canola Oil (for frying).

08 1/4 cup Ketchup (for sauce).

09 3 tbsp Chili Sauce (for sauce).

10 1/4 cup Honey (for sauce).

11 3 tbsp Brown Sugar (for sauce).

12 1/3 cup Soy Sauce (for sauce).

13 1/2 cup Water (for sauce).

14 3 Garlic Cloves (minced, for sauce).

15 1/4 tsp Red Pepper Flakes (for sauce).

16 1 tbsp Cornstarch (for sauce).

17 2 tsp Sesame Oil (for sauce).

Instructions

Step 01

In a bowl, combine ketchup, chili sauce, honey, brown sugar, soy sauce, water, garlic, red pepper flakes, cornstarch, and sesame oil. Stir well and set aside.

Step 02

In a shallow bowl, mix cornstarch, flour, salt, and black pepper. Beat eggs in a separate bowl.

Step 03

Coat chicken chunks in the beaten egg, then toss in the cornstarch mixture until fully coated.

Step 04

Heat 2 inches of canola oil in a frying pan over medium-high heat. Fry chicken chunks in batches until golden brown and crispy. Remove and drain on paper towels.

Step 05

In a clean pan, heat the sauce mixture over medium heat until slightly thickened. Add fried chicken chunks and toss to coat evenly.

Step 06

Garnish with sesame seeds and green onions if desired. Serve hot with rice or as a snack.

Notes

Korean Fried Chicken offers a crispy, juicy texture and a perfect balance of sweet and spicy flavors in its garlic glaze.
This dish is ideal as an appetizer, snack, or main course served with rice.
Customize the spice level by adjusting the amount of red pepper flakes and chili sauce.