Korean Fried Chicken Recipe

Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canola, grapeseed, or peanut oil, for frying; 3 3/4 pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated; 2 tablespoons grated fresh ginger; 2 teaspoons kosher salt; 1 cup potato starch, divided; 1/2 cup gochujang; 1/4 cup oyster sauce; 3 tablespoons mirin (sweet sake); 2 tablespoons ketchup; 1 tablespoon fish sauce; 2 teaspoons grated garlic (about 3 garlic cloves); 1 1/2 teaspoons white sesame seeds; 1 1/2 teaspoons black sesame seeds

Servings: persons

3 cups canola, grapeseed, or peanut oil, for frying
3 3/4 pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated
2 tablespoons grated fresh ginger
2 teaspoons kosher salt
1 cup potato starch, divided
1/2 cup gochujang
1/4 cup oyster sauce
3 tablespoons mirin (sweet sake)
2 tablespoons ketchup
1 tablespoon fish sauce
2 teaspoons grated garlic (about 3 garlic cloves)
1 1/2 teaspoons white sesame seeds
1 1/2 teaspoons black sesame seeds

1
Toss together chicken, ginger, and salt in a large bowl until evenly coated. Place 1/2 cup of the potato starch in a shallow dish. Working with 1 piece of chicken at a time, place in starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with remaining chicken.
2
When oil is ready, place about 6 pieces of chicken in hot oil; fry until lightly golden, about 2 to 3 minutes. Flip chicken, and fry another 2 to 3 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
3
When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack, and place in preheated oven to keep warm. Repeat with remaining chicken.
4
Prepare the Sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl. Toss chicken with desired amount of sauce, and serve immediately. Sprinkle with sesame seeds.

857

kcal

Calories

Fat

Carbs

135

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 cups canola, grapeseed, or peanut oil, for frying, 3 3/4 pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated, 2 tablespoons grated fresh ginger, 2 teaspoons kosher 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