Korean Fried Chicken Recipe

Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fried Chicken; 3 tablespoons grated ginger; 4 cloves garlic, crushed; 1 1/2 tablespoons flaky sea salt; 1 1/2 teaspoons ground black pepper; 3-3 1/4 pounds chicken wings; 6-8 cups vegetable oil, for deep frying; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon baking powder; 1 eggwhite; 1 cup ice water; Sweet-Spicy Korean Chile Sauce; 1 cup granulated sugar; 1/2 cup light brown sugar; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup dried arbol chilies; 1 tablespoon grated ginger; 1 teaspoon Gochu-jang (Hot pepper paste); 1/2 cup salted peanuts, coarsely chopped; 1/4 cup chopped green onion, optional; 1/4 cup chopped cilantro, optional

Servings: persons

Fried Chicken
3 tablespoons grated ginger
4 cloves garlic, crushed
1 1/2 tablespoons flaky sea salt
1 1/2 teaspoons ground black pepper
3-3 1/4 pounds chicken wings
6-8 cups vegetable oil, for deep frying
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 eggwhite
1 cup ice water
Sweet-Spicy Korean Chile Sauce
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1/4 cup dried arbol chilies
1 tablespoon grated ginger
1 teaspoon Gochu-jang (Hot pepper paste)
1/2 cup salted peanuts, coarsely chopped
1/4 cup chopped green onion, optional
1/4 cup chopped cilantro, optional

1
Combine ginger, garlic, salt and pepper. Cut the tip off chicken wings and reserve for another use. Toss wings with ginger mixture; marinate in refrigerator 3 to 4 hours or overnight.
2
Combine flour, cornstarch, baking powder; whisk in combined eggwhite and water gradually to form thin batter. Refrigerate to let gluten relax.
3
Combine sugar, brown sugar, soy sauce, vinegar, dried chilies, ginger, Gochu-jang in a saucepan over medium heat; bring to a boil. Lower heat and simmer 15 minutes or until thickened. Cool.
4
Heat oil in deep fryer to 350 degrees.Dip chicken wings in batter to coat thoroughly and cook 6 to 8 minutes til done. Drain and toss with sauce; sprinkle with desired toppings.

2018

kcal

Calories

165

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Fried Chicken, 3 tablespoons grated ginger, 4 cloves garlic, crushed, 1 1/2 tablespoons flaky sea salt, and more.

Yes, Korean Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions